Phenolic content and radical scavenging capacities of ingredients are important for their usefulness as a source of antioxidants. Two tomato seed flours and two tomato seed oils were tested for phenolics and radical scavenging capacity to investigate their potential as value-added products. Tomato seed flour samples had significantly higher amounts of total phenolic content and higher radical scavenging capacities than tomato seed oil samples. Both ingredients, but especially tomato seed flour, showed potential for use as a value-added product that can reduce waste and increase profits for tomato production and processing business while improving human health.

Comparing tomato seed flour and oil as potential value-added products

2019 Fall National Meeting

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