ABSTRACT This study developed a low‐caloric jam using tomato peels and pomace and characterized their antioxidant properties. Extracts were obtained using water, ethanol, and methanol solvents at 55°C for 30, 60, and 90 min. Antioxidant analysis revealed that ethanol was the most effective solvent, followed by methanol and water. Tomato peel showed higher antioxidant activity than tomato pomace. FTIR analysis of tomato pomace extract showed CH stretching bonds. Jam formulations were prepared using tomato peel and pomace powders, and physicochemical analysis revealed significant variations in color, texture, pH, etc., due to treatments ( p ≤ 0.05). FTIR results showed weak peaks at 2924 cm −1 , indicating CH stretching bonds, which were slightly shifted to lower wave numbers, confirming the presence of bioactive compounds in the jam formulations.
Hammad et al. (Fri,) studied this question.