Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

Two tomato pomace (TP) were studied as feedstocks to obtain extracts that are rich in polyphenols. TPs prompt degradation impairs biomass safety, thus naturally present microflora were tested to perform conservation, and own lactic bacteria became predominant after 60 days of treatment. The extracts...

Full description

Bibliographic Details
Main Authors: Parisa Abbasi-Parizad, Patrizia De Nisi, Fabrizio Adani, Tommy Pepé Sciarria, Pietro Squillace, Alessio Scarafoni, Stefania Iametti, Barbara Scaglia
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Antioxidants
Subjects:
lactic fermentation
tomato pomace
partial least square
polyphenols
anti-inflammatory
Online Access:https://www.mdpi.com/2076-3921/9/2/179

Internet

https://www.mdpi.com/2076-3921/9/2/179

Similar Items