Advancing Tomato Bioactives: Approaches to Enhance Antioxidant Efficacy and Functional Food Development

Tomato by-products are rich in key bioactive constituents, including lycopene, polyphenols, carotenoids, dietary fibers, and essential fatty acids, which significantly contribute to nutritional and functional quality. Various approaches such as green extraction technologies, fermentation, encapsulation, and elicitation have been shown to improve the stability, bioavailability, and efficacy of these compounds. These advancements support their incorporation into diverse food systems, improving product quality, shelf life, and consumer acceptance. The valorization of tomato processing residues presents a sustainable and innovative pathway aligned with circular economy principles. The development of closed-loop bioactive systems enables the conversion of waste streams into high-value functional ingredients, supporting zero-waste biorefineries. Although challenges such as scalability and economic feasibility remain, this approach holds significant promise for advancing next-generation functional foods and promoting human health. This review aims to explore the potential of tomato processing by-products—such as pomace, peels, and seeds—as valuable sources of bioactive compounds with strong antioxidant properties. It highlights the transition from conventional waste management to value-added utilization, focusing on strategies to enhance the antioxidant activity of these compounds and their application in developing functional tomato-based foods.

Tomato, Nutritional profile, Functional food, Bio-fortification, Health benefits, Antioxidant activity

1. Cámara M, Fernández-Ruiz V, Sánchez-Mata MC, Cámara RM, Domínguez L, Sesso HD. Scientific evidence of the beneficial effects of tomato products on cardiovascular disease and platelet aggregation. Front Nutr. 2022; 9:849841. [Google Scholar] [Crossref]

2. Kumar A, Kumar V, Gull A, Nayik GA. Tomato (Solanum Lycopersicon). InAntioxidants in vegetables and nuts-Properties and health benefits 2020; 191-207. Singapore: Springer Singapore. [Google Scholar] [Crossref]

3. Pinela J, Oliveira MB, Ferreira IC. Bioactive compounds of tomatoes as health promoters. In Natural bioactive compounds from fruits and vegetables as health promoters: Part II 2016; 48-91. Bentham Science Publishers. [Google Scholar] [Crossref]

4. FAOSTAT. Faostat statistical database. Food and Agriculture Organization of the 740 United Nations, 2022. [Google Scholar] [Crossref]

5. Graff RE, Pettersson A, Lis RT, Ahearn TU, Markt SC, Wilson KM, Rider JR, Fiorentino M, Finn S, Kenfield SA, Loda M. Dietary lycopene intake and risk of prostate cancer defined by ERG protein expression. Am J Clin Nutr. 2016; 103(3):851-60. [Google Scholar] [Crossref]

6. Gann PH, Ma J, Giovannucci E, Willett W, Sacks FM, Hennekens CH, Stampfer MJ. Lower prostate cancer risk in men with elevated plasma lycopene levels: results of a prospective analysis. Cancer Res. 1999; 59(6):1225-30. [Google Scholar] [Crossref]

7. Giovannucci E, Rimm EB, Liu Y, Stampfer MJ, Willett WC. A Prospective Study of Tomato Products, Lycopene, and. JNCI. 2002; 94(5):391. [Google Scholar] [Crossref]

8. Xu X, Li J, Wang X, Wang S, Meng S, Zhu Y, Liang Z, Zheng X, Xie L. Tomato consumption and prostate cancer risk: a systematic review and meta-analysis. Sci Rep. 2016; 6(1):37091. [Google Scholar] [Crossref]

9. Giuffrè AM, Capocasale M. Policosanol in tomato (Solanum lycopersicum L.) seed oil: The effect of cultivar. J Oleo Sci. 2015; 64(6):625-31. [Google Scholar] [Crossref]

10. Giuffrè AM, Capocasale M. Sterol composition of tomato (Solanum lycopersicum L.) seed oil: The effect of cultivar. Int Food Res J. 2016; 23(1):116. [Google Scholar] [Crossref]

11. Collins EJ, Bowyer C, Tsouza A, Chopra M. Tomatoes: An extensive review of the associated health impacts of tomatoes and factors that can affect their cultivation. Biology. 2022; 11(2):239. [Google Scholar] [Crossref]

12. Cheng HM, Koutsidis G, Lodge JK, Ashor AW, Siervo M, Lara J. Lycopene and tomato and risk of cardiovascular diseases: A systematic review and meta-analysis of epidemiological evidence. Crit Rev Food Sci Nutr. 2019; 59(1):141-58. [Google Scholar] [Crossref]

13. Li N, Wu X, Zhuang W, Xia L, Chen Y, Wu C, Rao Z, Du L, Zhao R, Yi M, Wan Q. Tomato and lycopene and multiple health outcomes: Umbrella review. Food Chem. 2021; 343:128396. [Google Scholar] [Crossref]

14. Ahmed MJ, Iya IR, Dogara MF. Proximate, mineral and vitamin content of flesh, blanched and dried tomatoes (Lycopersicon esculentum). Asian F Sci J. 2020; 18(4):11-8. [Google Scholar] [Crossref]

15. Sofy AR, Dawoud RA, Sofy MR, Mohamed HI, Hmed AA, El-Dougdoug NK. Improving regulation of enzymatic and non-enzymatic antioxidants and stress-related gene stimulation in Cucumber mosaic cucumovirus-infected cucumber plants treated with glycine betaine, chitosan and combination. Molecules. 2020; 25(10):2341. [Google Scholar] [Crossref]

16. Kelebek H, Selli S, Kadiroglu P, Kola O, Kesen S, Uçar B, Çetiner B. Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process. Food Chem. 2017; 220:31–41. [Google Scholar] [Crossref]

17. Silva YPA, Borba BC, Pereira VA, Reis MG, Caliari M, Brooks MSL, Ferreira TA. Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds. Int J Food Sci Nutr. 2019; 70(2):150–160. [Google Scholar] [Crossref]

18. Szabó K, Teleky B, Ranga F, Roman I, Khaoula H, Boudaya E, et al. Carotenoid recovery from tomato processing by-products through green chemistry. Molecules. 2022; 27:3771. [Google Scholar] [Crossref]

19. Pecker I, Chamovitz D, Linden H, Sandmann G, Hirschberg J. A single polypeptide catalyzing the conversion of phytoene to zeta-carotene is transcriptionally regulated during tomato fruit ripening. Proc Natl Acad Sci U S A. 1992; 89(11):4962–6. [Google Scholar] [Crossref]

20. Yamagata K, Nakayama C, Suzuki K. Dietary β-carotene regulates interleukin-1β-induced expression of apolipoprotein E in astrocytes isolated from stroke-prone spontaneously hypertensive rats. Neurochem Int. 2013; 62(1):43–9. [Google Scholar] [Crossref]

21. Sen A, Marsche G, Freudenberger P, Schallert M, Toeglhofer AM, Nagl C. Association between higher plasma lutein, zeaxanthin, and vitamin C concentrations and longer telomere length: results of the Austrian Stroke Prevention Study. J Am Geriatr Soc. 2014; 62(2):222–9. [Google Scholar] [Crossref]

22. Deshpande J, Shankaranarayanan J. Neuroprotective effect of carotenoids in brain. Google Patents. 2014; 6-12. [Google Scholar] [Crossref]

23. Wang J, Li L, Wang Z, Cui Y, Tan X, Yuan T. Supplementation of lycopene attenuates lipopolysaccharide-induced amyloidogenesis and cognitive impairments via mediating neuroinflammation and oxidative stress. J Nutr Biochem. 2018; 56:16–25. [Google Scholar] [Crossref]

24. Clinton SK. Lycopene: chemistry, biology, and implications for human health and disease. Nutr Rev. 1998;56:35–51.Shahidi F, Varatharajan V, Oh WY, Peng H. Phenolic compounds in agri-food by-products, their bioavailability and health effects. J Food Bioact. 2019; 5(1):57–119. [Google Scholar] [Crossref]

25. Sarkar A, Kaul P. Evaluation of tomato processing by-products: a comparative study in a pilot scale setup. J Food Process Eng. 2014; 37:299–307. [Google Scholar] [Crossref]

26. Slimestad R, Fossen T, Verheul MJ. The flavonoids of tomatoes. J Agric Food Chem. 2008; 56(7):2436–41. [Google Scholar] [Crossref]

27. Muir SR, Collins GJ, Robinson S, Hughes S, Bovy A, Ric De Vos CH, et al. Overexpression of petunia chalcone isomerase in tomato results in fruit containing increased levels of flavonols. Nat Biotechnol. 2007; 19:470–4. [Google Scholar] [Crossref]

28. Martinez-Valverde I, Periago MJ, Provan G, Chesson A. Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). J Sci Food Agric. 2002; 82(3):323–30. [Google Scholar] [Crossref]

29. Testai L, Calderone V. Nutraceutical value of citrus flavanones and their implications in cardiovascular disease. Nutrients. 2017, 9:502. [Google Scholar] [Crossref]

30. Zhang L. Vitamin C in tomatoes: from biosynthesis to human nutrition. Trends Food Sci Technol. 2023; 131:123–35. [Google Scholar] [Crossref]

31. Urbonaviciene D, Bobinaite R, Trumbeckaite S, Raudone L, Janulis V, Bobinas C, et al. Agro-industrial tomato by-products and extraction of functional food ingredients. Zemdirbyste. 2018;105(1):139–46. [Google Scholar] [Crossref]

32. Lopez Bermudez YN, Aldana Heredia JF, Sanchez-Camargo ADP, Hernandez-Carrion M. Valorization strategies for a by-product of organic tomato processing as potential ingredient in functional food formulations. Front Food Sci Technol. 2022; 2:1–14. [Google Scholar] [Crossref]

33. Ikram NA, Abdalla MA, Muhling KH. Developing iron and iodine enrichment in tomato fruits to meet human nutritional needs. Plants. 2024; 13(23):3438. [Google Scholar] [Crossref]

34. Meng F, Li Y, Li S, Chen H, Shao Z, Jian Y, et al. Carotenoid biofortification in tomato products along whole agro-food chain from field to fork. Trends Food Sci Technol. 2022, 124:296–308. [Google Scholar] [Crossref]

35. Landini M, Gonzali S, Perata P. Iodine biofortification in tomato. J Plant Nutr Soil Sci. 2011,174(3):480–6. [Google Scholar] [Crossref]

36. Kiferle C, Gonzali S, Holwerda HT, Ibaceta RR, Perata P. Tomato fruits: a good target for iodine biofortification. Front Plant Sci. 2013;4:205. [Google Scholar] [Crossref]

37. Smolen S, Wierzbińska J, Sady W, Kołton A, Wiszniewska A, Liszka-Skoczylas M. Iodine biofortification with additional application of salicylic acid affects yield and selected parameters of chemical composition of tomato fruits (Solanum lycopersicum L.). Sci Hortic. 2015;188:89–96. [Google Scholar] [Crossref]

38. Rahim FP, Rocio CG, Adalberto BM, Lidia Rosaura SC, Maginot NH. Agronomic biofortification with selenium in tomato crops (Solanum lycopersicon L. Mill). Agriculture. 2020;10(10):486. [Google Scholar] [Crossref]

39. Shiriaev A, Pezzarossa B, Rosellini I, Malorgio F, Lampis S, Ippolito A, et al. Efficacy and comparison of different strategies for selenium biofortification of tomatoes. Horticulturae. 2022;8(9):800. [Google Scholar] [Crossref]

40. Mandal D, Pautu L, Hazarika T, Nautiyal BP, Shukla AC. Effect of salicylic acid on physico-chemical attributes and shelf life of tomato fruits at refrigerated storage. Int J Bio-Resour Stress Manag. 2016;7:1272–8. [Google Scholar] [Crossref]

41. El-Hady NA, ElSayed AI, El-Saadany SS, Deligios PA, Ledda L. Exogenous application of foliar salicylic acid and propolis enhances antioxidant defenses and growth parameters in tomato plants. Plants. 2021;10(1):74. [Google Scholar] [Crossref]

42. Aires ES, Ferraz AK, Carvalho BL, Teixeira FP, Rodrigues JD, Ono EO. Foliar application of salicylic acid intensifies antioxidant system and photosynthetic efficiency in tomato plants. Bragantia. 2022;81:e20210320. [Google Scholar] [Crossref]

43. Buturi CV, Coelho SR, Cannata C, Basile F, Giuffrida F, Leonardi C, et al. Iron biofortification of greenhouse cherry tomatoes grown in a soilless system. Horticulturae. 2022;8(10):858. [Google Scholar] [Crossref]

44. Ikram NA, Ghaffar A, Khan AA, Nawaz F, Hussain A. Optimizing iron seed priming for enhanced yield and biofortification of tomato. J Plant Nutr. 2023;46(12):2796–810. [Google Scholar] [Crossref]

45. Borguini RG, Bastos DHM, Moita-Neto JM, Capasso FS, Torres EAFS. Antioxidant potential of tomatoes cultivated in organic and conventional systems. Braz Arch Biol Technol. 2013;56(4):521–9. [Google Scholar] [Crossref]

46. Haque MM, Khatun M, Mosharaf MK, Rahman A, Haque MA, Nahar K. Biofilm producing probiotic bacteria enhance productivity and bioactive compounds in tomato. Biocatal Agric Biotechnol. 2023;50:102673. [Google Scholar] [Crossref]

47. Tommonaro G, Abbamondi GR, Nicolaus B, Poli A, D’Angelo C, Iodice C, et al. Productivity and nutritional trait improvements of different tomatoes cultivated with effective microorganisms technology. Agriculture. 2021;11(2):112. [Google Scholar] [Crossref]

48. Chanthini KM, Stanley-Raja V, Thanigaivel A, Karthi S, Palanikani R, Shyam Sundar N, et al. Sustainable agronomic strategies for enhancing the yield and nutritional quality of wild tomato, Solanum lycopersicum var. cerasiforme Mill. Agronomy. 2019;9(6):311. [Google Scholar] [Crossref]

49. Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 2002;50(10):3010–4. [Google Scholar] [Crossref]

50. Nkolisa N, Magwaza LS, Workneh TS, Chimphango A, Sithole NJ. Postharvest quality and bioactive properties of tomatoes (Solanum lycopersicum) stored in a low-cost and energy-free evaporative cooling system. Heliyon. 2019;5(8):e02266. [Google Scholar] [Crossref]

51. Al-Saif AM, Ahmed ME, Taha MA, Sharma A, El-Sheshtawy AN, Abouelsaad IA, et al. Preharvest applications improve the postharvest storage and quality of tomato fruits by enhancing the nutritional value and antioxidant system. Horticulturae. 2024;10(12):1248. [Google Scholar] [Crossref]

52. Brummell DA, Watson LM, Pathirana R, Joyce NI, West PJ, Hunter DA, et al. Biofortification of tomato (Solanum lycopersicum) fruit with the anticancer compound methylselenocysteine using a selenocysteine methyltransferase from a selenium hyperaccumulator. J Agric Food Chem. 2011;59(20):10987–94. [Google Scholar] [Crossref]

53. Haroldsen VM, Chi-Ham CL, Kulkarni S, Lorence A, Bennett AB. Constitutively expressed DHAR and MDHAR influence fruit, but not foliar ascorbate levels in tomato. Plant Physiol Biochem. 2011;49(10):1244–9. [Google Scholar] [Crossref]

54. Romer S, Fraser PD, Kiano JW, Shipton CA, Misawa N. Elevation of the provitamin A content of transgenic tomato plants. Nat Biotechnol. 2000;18(6):666–669. [Google Scholar] [Crossref]

55. Diaz de la Garza RI, Gregory JF 3rd, Hanson AD. Folate biofortification of tomato fruit. Proc Natl Acad Sci U S A. 2007;104(10):4218–22. [Google Scholar] [Crossref]

56. Giovinazzo G, D'Amico L, Paradiso A, Bollini R, Sparvoli F. Antioxidant metabolite profiles in tomato fruit constitutively expressing the grapevine stilbene synthase gene. Plant Biotechnol J. 2005;3(1):57–69. [Google Scholar] [Crossref]

57. Nonaka S, Arai C, Takayama M, Matsukura C, Ezura H. Efficient increase of γ-aminobutyric acid (GABA) content in tomato fruits by targeted mutagenesis. Sci Rep. 2017;7(1):665. [Google Scholar] [Crossref]

58. Shah K, Singh M, Rai AC. Bioactive compounds of tomato fruits from transgenic plants tolerant to drought. LWT Food Sci Technol. 2015;61(2):609–14. [Google Scholar] [Crossref]

59. Jez M, Wiczkowski W, Zielinska D, Bialobrzewski I, Blaszczak W. The impact of high-pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of puree obtained from commercial tomato varieties. Food Chem. 2018;261:201–9. [Google Scholar] [Crossref]

60. Katırcı N, Işık N, Güpür Ç, Guler HO, Gursoy O. Differences in antioxidant activity, total phenolic and flavonoid contents of commercial and homemade tomato pastes. J Saudi Soc Agric Sci. 2020;19(4):249–54. [Google Scholar] [Crossref]

61. Vogel JT, Tieman DM, Sims CA, Odabasi AZ, Clark DG, Klee HJ. Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum). J Sci Food Agric. 2010;90:2233–40. [Google Scholar] [Crossref]

62. Stommel JR. Genetic enhancement of tomato fruit nutritive value. In: Razdan M, Mattoo A, editors. Genetic Improvement of Solanaceous Crops. Boca Raton (FL): CRC Press; 2007; 193–238. [Google Scholar] [Crossref]

63. Ye J, Hu T, Yang C, Li H, Yang M, Ijaz R, et al. Transcriptome profiling of tomato fruit development reveals transcription factors associated with ascorbic acid, carotenoid and flavonoid biosynthesis. PLoS ONE. 2015;10:e0130885. [Google Scholar] [Crossref]

64. Stahl W, Sies H. Bioactivity and protective effects of natural carotenoids. Biochim Biophys Acta. 2005;1740(2):101–7. [Google Scholar] [Crossref]

65. Kamiloglu S, Boyacioglu D, Capanoglu E. The effect of food processing on bioavailability of tomato antioxidants. J Berry Res. 2013;3(2):65–77. [Google Scholar] [Crossref]

66. Bugianesi R, Salucci M, Leonardi C, Ferracane R, Catasta G, Azzini E. Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and β-carotene in cherry tomatoes. Eur J Nutr. 2004;43:360–6. [Google Scholar] [Crossref]

67. Ryan L, O’Connell O, O’Sullivan L, Aherne SA, O’Brien NM. Micellarisation of carotenoids from raw and cooked vegetables. Plant Foods Hum Nutr. 2008;63:127–33. [Google Scholar] [Crossref]

68. Svelander CA, Tibäck EA, Ahrné LM, Langton MIBC, Svanberg USO, Alminger MAG. Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties. J Sci Food Agric. 2010;90:1665–72. [Google Scholar] [Crossref]

69. Riedl J, Linseisen J, Hoffmann J, Wolfram G. Some dietary fibers reduce the absorption of carotenoids in women. J Nutr. 1999;129:2170–6. [Google Scholar] [Crossref]

70. Wootton-Beard PC, Moran A, Ryan L. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods. Food Res Int. 2011;44:217–24. [Google Scholar] [Crossref]

71. van het Hof KH, Boer BCJ, Tijburg LBM, Lucius BRHM, Zijp I, West CE. Carotenoid bioavailability in humans from tomatoes processed in different ways. J Nutr. 2000;130:1189–96. [Google Scholar] [Crossref]

72. Karakaya S, Yilmaz N. Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene. J Sci Food Agric. 2007;87:2342–7. [Google Scholar] [Crossref]

73. Domínguez-Díaz L, Fernández-Ruiz V, Cámara M. The frontier between nutrition and pharma: the international regulatory framework of functional foods, food supplements and nutraceuticals. Crit Rev Food Sci Nutr. 2020;60(10):1738–46. [Google Scholar] [Crossref]

74. Kim JH, Lee HJ, Park Y. Lactic acid fermentation enhances the antioxidant activity and bioactive compound content in tomato juice. Food Sci Biotechnol. 2021;30(4):557–65. [Google Scholar] [Crossref]

75. Dominguez-Diaz L, Morales AA, Martinez AB. Development of a functional tomato sauce enriched with microencapsulated omega-3 fatty acids. J Food Sci Technol. 2022;59(6):2345–56. [Google Scholar] [Crossref]

76. Rahman MM, Hasan SK, Sarkar S, Ashik MA, Somrat MA, Asad AI. Effect of formulation on physicochemical, phytochemical, functional, and sensory properties of the bioactive sauce blended with tomato and pumpkin pulp. Appl Food Res. 2024;4(1):100406. [Google Scholar] [Crossref]

77. Valderas-Martinez P, Chiva-Blanch G, Casas R, Arranz S, Martinez-Huelamo M, Urpi-Sarda M, et al. Tomato sauce enriched with olive oil exerts greater effects on cardiovascular disease risk factors than raw tomato and tomato sauce: a randomized trial. Nutrients. 2016;8(3):170. [Google Scholar] [Crossref]

78. Pellegrini N, Riso P, Porrini M. Tomato consumption does not affect the total antioxidant capacity of plasma. Nutrition. 2000;16:268–71. [Google Scholar] [Crossref]

79. Szabo K, Diaconeasa Z, Cătoi AF, Vodnar DC. Screening of ten tomato varieties processing waste for bioactive components and their related antioxidant and antimicrobial activities. Antioxidants. 2019;8:292. [Google Scholar] [Crossref]

80. Szabo K, Dulf FV, Diaconeasa Z, Vodnar DC. Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition. LWT Food Sci Technol. 2019;116:108558. [Google Scholar] [Crossref]

81. Popescu M, Iancu P, Plesu V, Todasca MC, Isopencu GO, Bildea CS. Valuable natural antioxidant products recovered from tomatoes by green extraction. Molecules. 2022;27:4191. [Google Scholar] [Crossref]

82. Szabo K, Dulf FV, Eleni P, Boukouvalas C, Krokida M, Kapsalis N, et al. Evaluation of the bioactive compounds found in tomato seed oil and tomato peels influenced by industrial heat treatments. Foods. 2021;10:110. [Google Scholar] [Crossref]

83. Szabo K, Teleky B, Ranga F, Roman I, Khaoula H, Boudaya E, et al. Carotenoid recovery from tomato processing by-products through green chemistry. Molecules. 2022;27:3771. [Google Scholar] [Crossref]

84. Rajkowska K, Otlewska A, Raczyk A, Maciejczyk E, Krajewska A. Valorisation of tomato pomace in anti-pollution and microbiome-balance face cream. Sci Rep. 2024;14(1):20516. [Google Scholar] [Crossref]

85. Fouda K, Mabrouk AM, Abdelgayed SS, Mohamed RS. Protective effect of tomato pomace extract encapsulated in combination with probiotics against indomethacin induced enterocolitis. Sci Rep. 2024;14(1):2275. [Google Scholar] [Crossref]

86. Skwarek P, Karwowska M. Fatty acids profile and antioxidant properties of raw fermented sausages with the addition of tomato pomace. Biomolecules. 2022;12(11):1695. [Google Scholar] [Crossref]

87. Kontaxi NI, Panoutsopoulou E, Ofrydopolou A, Tsoupras A. Anti-inflammatory benefits of grape pomace and tomato bioactives as ingredients in sun oils against UV radiation for skin protection. Appl Sci. 2024;14(14):6236. [Google Scholar] [Crossref]

88. Sahin K, Yenice E, Tuzcu M, Orhan C, Mizrak C, Ozercan IH, Sahin N, Yilmaz B, Bilir B, Ozpolat B, Kucuk O. Lycopene protects against spontaneous ovarian cancer formation in laying hens. J Cancer Prev. 2018;23(1):25. [Google Scholar] [Crossref]

89. El Basett H, Hajjaj H. Optimization of lycopene extraction from tomato processing by-products with essential oils and effect of extract on oxidative stability of refined olive oil. J Food Meas Charact. 2024;18(11):9398-409. [Google Scholar] [Crossref]

90. Maldonado-Torres R, Morales-Camacho JI, López-Valdez F, Huerta-González L, Luna-Suárez S. Assessment of techno-functional and nutraceutical potential of tomato (Solanum lycopersicum) seed meal. Molecules. 2020;25(18):4235. [Google Scholar] [Crossref]

91. Firrman J, Narrowe A, Liu L, Mahalak K, Lemons J, Van den Abbeele P, Baudot A, Deyaert S, Li Y, Yao Y, Yu L. Tomato seed extract promotes health of the gut microbiota and demonstrates a potential new way to valorize tomato waste. Plos one. 2024;19(4):e0301381. [Google Scholar] [Crossref]

92. Mechmeche M, Ksontini H, Hamdi M, Kachouri F. Impact of the addition of tomato seed oil on physicochemical characteristics, antioxidant activity and microbiological quality of dried tomato slices. J Food Meas Charact. 2018;12(2):1378-90. [Google Scholar] [Crossref]

• Assessment of the Role of Artificial Intelligence in Repositioning TVET for Economic Development in Nigeria
• Teachers’ Use of Assure Model Instructional Design on Learners’ Problem Solving Efficacy in Secondary Schools in Bungoma County, Kenya
• “E-Booksan Ang Kaalaman”: Development, Validation, and Utilization of Electronic Book in Academic Performance of Grade 9 Students in Social Studies
• Analyzing EFL University Students’ Academic Speaking Skills Through Self-Recorded Video Presentation
• Major Findings of The Study on Total Quality Management in Teachers’ Education Institutions (TEIs) In Assam – An Evaluative Study