Data from: Extraction of alpha-tomatine from green tomatoes by subcritical water
Abstract
Green tomatoes, a by-product of agro-food industry, are rich in the glycoalkaloid alpha-tomatine. This compound presents health benefits including anti-inflammatory and fungicide properties. Subcritical water (SWE) extraction, a green and sustainable process, was used to extract tomatine from fresh or frozen tomatoes. SWE extracted ca. 200 mg tomatine/100 g tomato, an amount higher than conventional methods, at a temperature of 190 ̊C and a residence time of 15 minutes. Green tomatoes SWE extracts were characterized in terms of their composition and antioxidant activity. The phenolic content obtained was approximately 200 mg of gallic acid equivalents/100 g tomatoes and the saponin content was 1000 mg of tomatine equivalents/100 g tomatoes. Total carbohydrates content was different between fresh and frozen tomatoes, 1812 mg of D(+)-glucose equivalents/100 g tomatoes versus 1269 mg/100 g, respectively. In terms of antioxidant activity, a value around 100 mg of Trolox equivalents/100 g of tomatoes was obtained in the DPPH assay whereas a value of 558 mg of Trolox equivalents/100 mg fresh tomatoes versus 452 mg of Trolox equivalents/100 g frozen tomatoes were obtained by CUPRAC assay. SWE extraction proved to be a valuable method to extract glycoalkaloids from green tomatoes. The obtained extracts have potential to be used as ingredients and actives in cosmetic and pharmaceutical industry.
https://doi.org/10.5061/dryad.7h44j105h
Description of the data and file structure
The file has all the results showed in the paper. The first 2 tables of the paper present the tomatine concentration on the samples, expressed as milligram of alpha-tomatine per 100 gram of fresh tomatoes. Mean and standard deviation were calculated for sextiplicates.
The Figure 3 and Table 3 of the paper present all the other results of the physico-chemical characterization of the extracts obtained and described in the paper. The values calculated are the mean of triplicates between two biological batches. The units change according to the quantification assay being performed. For phenolics assay the units are milligram of gallic acid equivalents per 100 gram of fresh tomatoes. For carbohydrates assay the units are milligram of D(+)-glucose equivalents per 100 gram of fresh tomatoes. For protein assay the units are milligram of protein per 100 gram of fresh tomatoes. For saponins assay the units are milligram of alpha-tomatine equivalents per 100 gram of fresh tomatoes. For DPPH and CUPRAC assay the units are milligram of trolox equivalents per 100 gram of fresh tomatoes. For water content the units are % (m/m). For ash content assay the units are milligram of ashes per 100 gram of fresh tomatoes. For brix measurement the units are ºBx, which means gram of sugar per 100 g of solution.
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