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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Diet, Genomics and Immunology Laboratory » Research » Publications at this Location » Publication #381934
Research Project: Elucidating Phytonutrient Bioavailability, Health Promoting Effects and Mechanisms of Existing/Emerging Foods and Beverages

Location: Diet, Genomics and Immunology Laboratory

Title: Chemical composition of tomato seed flours, and their radical scavenging, anti-inflammatory and gut microbiota modulating properties

Author
item CHOE, UYORY - University Of Maryland
item Sun, Jianghao
item BAILONI, ELENA - University Of Maryland
item Chen, Pei
item LI, YANFANG - University Of Maryland
item GOA, BOYAN - University Of Maryland
item Wang, Thomas - Tom
item RAO, JIAJIA - North Dakota State University
item YU, LIANGLI - University Of Maryland

Submitted to: Molecules
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/3/2021
Publication Date: 3/9/2021
Citation: Choe, U., Sun, J., Bailoni, E., Chen, P., Li, Y., Goa, B., Wang, T.T., Rao, J., Yu, L. 2021. Chemical composition of tomato seed flours, and their radical scavenging, anti-inflammatory and gut microbiota modulating properties. Molecules. 26(5):1478. https://doi.org/10.3390/molecules26051478.
DOI: https://doi.org/10.3390/molecules26051478

Interpretive Summary: A waste product from food processing, such as tomato seeds, may be used to develop value-added novel health-promoting products. However, it is important to determine their biological efficacies. In the current study, we examined the chemical composition of tomato seed flour along with health beneficial properties such as total phenolic content, free radical scavenging capacities, anti-inflammatory capacities, and gut microbiota profile modulation using two different batches. As a result, eight compounds were identified in the tomato seed flour including malic acid, 2-hydroxyadipic acid, salicylic acid, naringin, N-acetyl-tryptophan, quercetin-di-O-hexoside, kaempferol-di-O-hexoside, and azelaic acid. The total phenolic contents of tomato seed flour were 1.97–2.00 mg GAE/g. ORAC, DPPH, and ABTS cation radical scavenging capacities were 86.32–88.57, 3.57–3.81 and 3.39–3.58 µmoles TE/g, respectively. The mRNA expression of the pro-inflammatory markers, IL-1ß, IL-6, and TNF-a, were dose-dependently suppressed by tomato seed flour extracts. The extracts altered five of the eight bacterial phyla and genera evaluated. The results may provide some scientific support for the use of tomato seed flour as a value-added food ingredient. This information will benefit basic, translational scientists, as well as farmers and consumers, who are interested in using tomato seed flour for health promotion.

Technical Abstract: In the current study, we examined the chemical composition of tomato seed flour along with health beneficial properties such as total phenolic content, free radical scavenging capacities, anti-inflammatory capacities, and gut microbiota profile modulation using two different batches. As a result, eight compounds were identified in the tomato seed flour including malic acid, 2-hydroxyadipic acid, salicylic acid, naringin, N-acetyl-tryptophan, quercetin-di-O-hexoside, kaempferol-di-O-hexoside, and azelaic acid. The total phenolic contents of tomato seed flour were 1.97–2.00 mg GAE/g. ORAC, DPPH, and ABTS cation radical scavenging capacities were 86.32–88.57, 3.57–3.81 and 3.39–3.58 µmoles TE/g, respectively. The mRNA expression of the pro-inflammatory markers, IL-1ß, IL-6, and TNF-a, were dose-dependently suppressed by tomato seed flour extracts.The extracts altered five of the eight bacterial phyla and genera evaluated. The results may provide some scientific support for the use of tomato seed flour as value-added food ingredients.