Extraction of alpha-tomatine from green tomatoes by subcritical water

Green tomatoes, a by-product of agro-food industry, are rich in the glycoalkaloid alpha-tomatine. This compound presents health benefits including anti-inflammatory and fungicide properties. Subcritical water (SWE) extraction, a green and sustainable process, was used to extract tomatine from fresh or frozen tomatoes. SWE extracted ca. 200 mg tomatine/100 g tomato, an amount higher than conventional methods, at a temperature of 190 ̊C and a residence time of 15 minutes. Green tomatoes SWE extracts were characterized in terms of their composition and antioxidant activity. The phenolic content obtained was approximately 200 mg of gallic acid equivalents/100 g tomatoes and the saponin content was 1000 mg of tomatine equivalents/100 g tomatoes. Total carbohydrates content was different between fresh and frozen tomatoes, 1812 mg of D(+)-glucose equivalents/100 g tomatoes versus 1269 mg/100 g, respectively. In terms of antioxidant activity, a value around 100 mg of Trolox equivalents/100 g o..., , , # Data [https://doi.org/10.5061/dryad.7h44j105h](https://doi.org/10.5061/dryad.7h44j105h) ## Description of the data and file structure The file has all the results showed in the paper. The first 2 tables of the paper present the tomatine concentration on the samples, expressed as milligram of alpha-tomatine per 100 gram of fresh tomatoes. Mean and standard deviation were calculated for sextiplicates. The Figure 3 and Table 3 of the paper present all the other results of the physico-chemical characterization of the extracts obtained and described in the paper. The values calculated are the mean of triplicates between two biological batches. The units change according to the quantification assay being performed. For phenolics assay the units are milligram of gallic acid equivalents per 100 gram of fresh tomatoes. For carbohydrates assay the units are milligram of D(+)-glucose equivalents per 100 gram of fresh tomatoes. For protein assay the units are milligram of protein per 100 gra...,青番茄作为农产品食品加工业的副产物，富含糖苷生物碱α-番茄碱（alpha-tomatine）。该化合物具备抗炎、抑菌等多种健康益处。本研究采用绿色可持续的亚临界水萃取（Subcritical Water Extraction, SWE）技术，从新鲜或冷冻番茄中提取番茄碱。在190℃、停留时间15分钟的条件下，亚临界水萃取的番茄碱得率约为200 mg/100 g番茄，高于传统提取方法。研究对青番茄的亚临界水萃取物进行了组成与抗氧化活性表征：所得酚类物质含量约为200 mg没食子酸当量/100 g番茄，皂苷含量为1000 mg番茄碱当量/100 g番茄；新鲜与冷冻番茄的总碳水化合物含量存在差异，分别为1812 mg D(+)-葡萄糖当量/100 g番茄与1269 mg/100 g番茄。在抗氧化活性方面，其值约为100 mg Trolox当量/100 g番茄…… # 数据 https://doi.org/10.5061/dryad.7h44j105h ## 数据与文件结构说明 本文件包含论文中展示的全部研究结果。论文的前两张表格呈现了样品中的番茄碱浓度，单位为每100 g新鲜番茄中α-番茄碱的毫克数。所有数据均基于六次平行实验计算得到平均值与标准差。 论文的图3与表3呈现了本研究中所描述的萃取物的其余全部理化表征结果，所有计算值均为两次生物学重复批次下三次平行实验的平均值。单位则根据具体的定量检测方法而定：酚类检测的单位为每100 g新鲜番茄对应的没食子酸毫克当量；碳水化合物检测的单位为每100 g新鲜番茄对应的D(+)-葡萄糖毫克当量；蛋白质检测的单位为每100 g……