Study optimizes extraction yield of phenolic compounds from tomato seeds, suggesting improved sustainability in food processing.
Optimized SC-CO2 extraction using RSM revealed that the factors most influencing oil extraction yield and the recovery of phenolic compounds were pressure and the quantity of co-solvents used. HPLC-DAD-TOF analysis putatively annotated the main phenolic compounds, thus emphasizing the sustainable valorization of by-products from tomato processing.
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Tighrine et al. (2026) studied this question.
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