Effect of extraction methods on geometric, gravimetric and colour aspects of tomato seeds

Tomato seeds, a major food industry waste, were separated from the skin using different extraction methods viz. normal water, fermentation, hydrochloric acid (HCl), and citric acid method. Physical, gravimetric, and colour properties of tomato seeds extracted using the above methods were studied and it was observed that the maximum percent yield of tomato seeds was obtained from the citric acid method (0.51%). The moisture content of tomato seeds was noted in the range of 7.68–8.09 percent. The maximum oil yield (21.39%) was obtained from tomato seeds extracted using the HCl method. Length, width, and thickness from all the four methods varied from 3.70–4.94 mm, 2.78–3.36 mm, and 0.73–1.14 mm, respectively. The highest surface area was found in HCl treated seeds (19.37 mm). Mean values for sphericity, aspect ratio, 1000 kernel weight, bulk density, and porosity were recorded as 56.86 percent, 74.93 percent, 3.09 g, 0.21 g/cc, and 78.40 percent, respectively. Colour values revealed a slightly dark and yellow appearance of seeds.