Caractérisation des polyphénol de déchets fermentés de l'industrie de la tomate

Abstract

The use of residues from the agree-food industry, in particular tomato skins, is considered valuable because it adds value to farms and processing units while reducing the costs associated with waste disposal. Tomato skins contain antioxidants, and studies have suggested that consumption of tomatoes and tomato derivatives may reduce the risk of certain types of cancer. Tests have been carried out on tomato skin residues to measure pH, polyphenol content and antioxidant activity, showing the high quality of dried tomato skins. In addition, emphasis was placed on the fermentation of tomato pulp residues by lactic acid bacteria, which enriched their nutritional value and added functional compounds of biological origin, making them useful in animal feed. Chemical analysis revealed a high concentration of phenolic compounds, including total polyphenols and flavonoids, confirming the high potency of tomato skins as antioxidants. Antioxidant efficacy was measured using the DPPH assay, showing an inhibition rate of 42.25%.Finally, emphasis was placed on the fermentation process to reduce undesirable compounds, improve product digestibility and promote human health. This fermentation process can be stimulated by the addition of specific starter cultures.