Characteristics and composition of tomato seed oil

Tomato seeds were separated from dried pomace, and seeds were ground and ex tracted with hot petroleum ether. The extracted oil was degummed, neutralis ed and bleached, and then the physical and chemical characteristics of crud e and purified oils were determined. Purification led to a decrease in acid ity, colour, unsaponifiables, E-1cm(1%) 232 and oxidative stability, and to an increase in smoke point and E-1cm(1%) 270. The fundamental physicochemi cal properties of the oil were not affected by purification. Tomato seed oi l was found to contain high levels of linoleic (54%), followed by oleic (22 %), while the dominant saturated acids were palmitic (14%) and stearic (6%) . Purification led to an increase in C18:2trans, while the fatty acid profi le of the oil remained unchanged. alpha- and delta-tocopherols were detecte d at levels of 202 and 1059 mg/kg; purification reduced tocopherol content to 161 and 898 mg/kg, respectively. beta-sitosterol was found as the most p redominant component of the sterolic fraction from tomato seed oil. A large percentage (16%) of cholesterol was detected. Other sterols found in perce ntages higher than 1.5% were campesterol, stigmasterol and Delta(5)-avenast erol. In addition, trace to minor amounts of 24-methylenecholesterol, brass icasterol, Delta(7)-campesterol, clerosterol, Delta(7),(24)-stigmastadienol , Delta(7)-stigmastanol, Delta(7)-avenasterol and erythrodiol were found. S terol profile was not affected by purification.