番茄渣，由果皮和种子组成，通常被丢弃或用作动物饲料。然而，它含有有价值的植物化学物质，包括番茄红素。番茄红素是一种天然色素，是一种抗氧化剂，被认为可以降低患慢性疾病如心血管疾病和癌症的风险。在这项研究中，我们旨在通过定量酚类化合物，评估其提取物的抗氧化活性，以及提取和定量番茄红素，研究番茄皮提取物对鸡肉饼在储存过程中的氧化稳定性的影响，来研究提升番茄渣的可能性。使用汉森溶解度参数（HSPs）评价了不同溶剂混合物对番茄红素提取的效果。结果表明，最佳溶剂混合物为己烷/丙酮（50/50），其汉森理论距离为7.2，表明其良好的溶解性。它还获得了显着的提取产率为3.12％和最高的番茄红素产量为20.05毫克/100克。该组合在总酚类（24.06毫克相当于没食子酸/100克干物质）和类黄酮含量（30.55毫克相当于儿茶素/100克干物质）方面表现出最高值，表明这些化合物显著存在。然而，其1,1-二苯基-2-苦基肼（13.51微克/毫升）和ABTS, 2,2'-联氨基二(3-乙基苯并噻唑酮-6-磺酸) （8.52微克/毫升）IC50值相对较低。该组合物的使用作为食品添加剂和抗氧化剂，与常规防腐剂2,6-二-叔丁基-4-甲基苯酚相比，具有显著的竞争力。由于其高番茄红素含量，可以将番茄提取物视为食品制备中潜在的天然防腐剂。实际应用：该研究通过使用HSPs对番茄渣中的抗氧化剂进行提取优化，为优化抗氧化剂提取的方法提供了有价值的见解。这些发现有潜力通过应用这些优化的抗氧化剂提取物来改进保存鸡肉的方法，从而使食品工业受益。通过增强保存过程，这项研究可能有助于延长鸡肉的货架寿命并保持质量，从而减少食物浪费并提高消费者满意度。© 2023 Institute of Food Technologists.

Tomato pomace, composed of peels and seeds, is often discarded or used as animal feed. However, it contains valuable phytochemicals, including lycopene. Lycopene, a natural pigment, is an antioxidant known for reducing the risk of chronic diseases like cardiovascular ailments and cancer. In this study, we aimed to study the possibility of valorizing tomato pomace by quantifying phenolic compounds, evaluating the antioxidant activity of their extracts, as well as extracting and quantifying lycopene, and studying the effect of tomato peel extract on the oxidative stability of chicken patties during storage. The effectiveness of different solvent mixtures for the extraction of lycopene was evaluated using Hansen solubility parameters (HSPs). The obtained results showed that the best solvent mixture was hexane/acetone (50/50) with a Hansen theoretical distance of 7.2, indicating its favorable solvation power. It also achieved a notable extraction yield of 3.12% and the highest lycopene yield of 20.05 mg/100 g. This combination demonstrated the highest values in terms of total phenolic (24.06 mg equivalent gallic acid/100 g dry matter) and flavonoid content (30.55 mg equivalent catechin/100 g dry matter), indicating a significant presence of these compounds. However, its 1,1-diphenyl-2-picrylhydrazyl (13.51 µg/mL) and ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, (8.52 µg/mL) IC50 values were comparatively lower than the other mixes. The use of this fraction as a food additive and antioxidant showed significant competitiveness with the conventional preservative, 2,6-di-tert-butyl-4-methylphenol. Tomato extract can be considered a potential natural preservative in food preparations due to its high lycopene content. PRACTICAL APPLICATION: This research provides valuable insights into optimizing the extraction of antioxidants from tomato pomace, using HSPs. The findings have the potential to benefit the food industry by developing improved methods for preserving chicken meat through the application of these optimized antioxidant extracts. By enhancing the preservation process, this study may contribute to extending the shelf life and maintaining the quality of chicken meat, leading to reduced food waste and improved consumer satisfaction.© 2023 Institute of Food Technologists.