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<p>This study optimized enzyme-ultrasonic-assisted extraction (Enz-UAE) conditions for the recovery of multifunctional bioactive compounds from tomato pomace and evaluated their antioxidant and anti-inflammatory properties. Response surface methodology identified the optimum extraction condition as 15% (w/w) bromelain with 30&#xa0;min of ultrasonic treatment (UE-12). Under this condition, the extract exhibited a high glutamic acid content (37,656.63&#xa0;mg/100&#xa0;g), which was approximately five-fold higher than of untreated tomato pomace. The extract contained appreciable levels of total phenolic compounds (6,223&#xa0;mg GAE/100&#xa0;g) and total flavonoids (5,996.12&#xa0;mg QE/100&#xa0;g). The extract demonstrated strong antioxidant activities against DPPH (70.18%), ABTS (84.82%), hydroxyl radical (97.38%), and ferric reducing antioxidant power (0.154 mmol Fe<sup>2+</sup>/mg). High-performance liquid chromatography identified gallic acid and naringin as dominant phenolic compounds, followed by chlorogenic acid, caffeic acid, <i>p</i>-coumaric acid, ferulic acid, 2-hydroxycinnamic acid and rutin. Enz-UAE also reduced volatile compounds associated with undesirable tomato-like, green, and fruity aromas, such as <i>cis</i>-3-hexenal, 1-nitro-peptene, 2-nonadecanol, 6-methyl-5-hepten-2-one, and geranyl acetone. Furthermore, the extract exhibited low cytotoxicity toward RAW264.7 macrophage cells (viability &gt; 80% at 100&#xa0;µg/mL) and significant anti-inflammatory activity by suppressing nitric oxide production and selectively reducing IL-6 levels without affecting TNF-α levels. Overall, Enz-UAE represents an effective and environmentally-friendly strategy for valorizing tomato pomace into bifunctional ingredients with enhanced umami taste and health-promoting potential, suitable for incorporation into functional and sensory-enhanced food products.</p> Graphical abstract <p></p>

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Enzyme-ultrasound-assisted valorization of tomato pomace into glutamic acid- and phenolic-rich extracts: Characterization and bioactivity assessment in RAW264.7 macrophages

  • 期刊论文

  • 发表日期：

    2026年7月2日

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  • Pacharaporn Putthangkul,
  • Lueacha Tabtimmai,
  • Saranya Sedtananun,
  • Natta Laohakunjit,
  • Orrapun Selamassakul,
  • Awat Wisetsai,
  • Kiattawee Choowongkomon,
  • Chanikan Sonklin

摘要

This study optimized enzyme-ultrasonic-assisted extraction (Enz-UAE) conditions for the recovery of multifunctional bioactive compounds from tomato pomace and evaluated their antioxidant and anti-inflammatory properties. Response surface methodology identified the optimum extraction condition as 15% (w/w) bromelain with 30 min of ultrasonic treatment (UE-12). Under this condition, the extract exhibited a high glutamic acid content (37,656.63 mg/100 g), which was approximately five-fold higher than of untreated tomato pomace. The extract contained appreciable levels of total phenolic compounds (6,223 mg GAE/100 g) and total flavonoids (5,996.12 mg QE/100 g). The extract demonstrated strong antioxidant activities against DPPH (70.18%), ABTS (84.82%), hydroxyl radical (97.38%), and ferric reducing antioxidant power (0.154 mmol Fe2+/mg). High-performance liquid chromatography identified gallic acid and naringin as dominant phenolic compounds, followed by chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, 2-hydroxycinnamic acid and rutin. Enz-UAE also reduced volatile compounds associated with undesirable tomato-like, green, and fruity aromas, such as cis-3-hexenal, 1-nitro-peptene, 2-nonadecanol, 6-methyl-5-hepten-2-one, and geranyl acetone. Furthermore, the extract exhibited low cytotoxicity toward RAW264.7 macrophage cells (viability > 80% at 100 µg/mL) and significant anti-inflammatory activity by suppressing nitric oxide production and selectively reducing IL-6 levels without affecting TNF-α levels. Overall, Enz-UAE represents an effective and environmentally-friendly strategy for valorizing tomato pomace into bifunctional ingredients with enhanced umami taste and health-promoting potential, suitable for incorporation into functional and sensory-enhanced food products.

Graphical abstract