| Autors: Nakov, G. N., Ivanova S., Lazova-Borisova I., Temkov M. Title: IDENTIFICATION OF FATTY ACIDS IN GRAPE AND TOMATO POMACE – SUSTAINABLE VALORIZATION OF AGRICULTURAL WASTE Keywords: by-product, fatty acid profile, grape pomace, sustainable, t Abstract: Food industry generates large quantities of waste material containing significant amounts of biologically active compounds such as polyphenols, dietary fibers, essential fatty acids etc. Wine industry creates grape pomace during wine manufacturing, whereas tomato derived products industry (ketchup, tomato puree, canned tomatoes, tomato juice, and tomato sauce) produces tomato pomace. Both food wastes contain fruits’ seeds as source rich in fatty acids. The aim of this study is to identify fatty acids that are containing in aforementioned types of food waste and to demonstrate the alternative food waste applications other than animal feed. Fatty acids were analyzed using gas chromatography. Grape pomace is richer in linoleic and palmitoleic acid and ω-6 fatty acid in comparison with tomato pomace. Tomato pomace is richer in ω-3 fatty, stearic, palmitic and oleic acids. Grape pomace holds up higher quantity of PUFA and CLA, but lesser amount of SFA and MUFA and cis isomers of oleic acid References Issue
Full text of the publication |
Вид: пленарен доклад в международен форум, публикация в издание с импакт фактор, публикация в реферирано издание, индексирана в Web of Science
