دراسة الخواص الفيزيائية و الكيميائية لزيت بذور الطماطة و ثباتيته تجاه الخزن

Abstract EN

The study includes extraction of oil from tomato seed using chloroform-methanol and water )1:1:0.5) and study physico-chemical of tomato seed oil properties.

The results of chemical composition of tomato seed obtained can be summarized as follow: tomato seed have moisture، protein، fat، ash and carbohydrate it contained 10.00%, 30.612%, 20.00%, 4.30% and 35.088% respectively.

The results of physical properties of crude tomato seed oil showed that The value of refractive index was 1.4685 respectively, specific gravity was 0.930, the viscosity was, 40 cent poise respectively.

The results of chemical analysis were as follow: acid value 1.12 mg.

g , the percentage of free fatty acids was 0.561% whereas the peroxide value was 1.56 meq.kg oil and saponification number 190 mg.g respectively.

The fatty acids in tomato seed oil were identified using GC-MS, They showed that the maximum percentage of linolic acid was 37.56 % followed by palmtic and oleic acids where they recorded 29.50 % and 18.13% respectively.

Tomato seed oil storage trials at 25-30 °C for 62 days showed slight effects on chemical properties of curd oil.

The results were as follows :acid value، peroxide value were raised from, 1.12 mg.

g to 1.32 mg.

g and from 1.56 millequiv.

Kg oil to 1.70 millequiv.

kg oil respectively.