The role of plant age and leaf position on protein extraction and phenolic compounds removal from tomato (Solanum lycopersicum) leaves using food-grade solvents

Yafei Yu, Marietheres Kleuter, Somayeh Taghian Dinani, Luisa M. Trindade, Atze Jan van der Goot*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)

Abstract

The large availability and considerable amount of proteins (approx. 30 % on dry matter) make tomato leaves attractive as a potential new protein source. In this study, the feasibility of extracting proteins and removing phenolic compounds from tomato leaves using food-grade solvents as function of plant age and leaf position was investigated. Water and 50-50 % ethanol-water were used. We found that most proteins (>70 mg/g leaf protein) remained in the pellet after extraction. The protein purity of the dry matter present in the supernatant did not exceed the original leaf protein content. Additionally, leaf position had stronger effect than plant age on the leaf protein content and extraction yield. Ethanol-water was more efficient in removing phenolic compounds than water. The most phenolic compounds was removed from the top leaves. For future processing, the diversity of leaves has to be considered when striving for full utilization of tomato plants (fruits and leaves).

Original languageEnglish
Article number135072
Number of pages1
JournalFood Chemistry
Volume406
DOIs
Publication statusPublished - 16 Apr 2023

Keywords

  • Agricultural side stream
  • Leaf position
  • Leaf proteins
  • Plant age
  • Protein extraction
  • Tomato leaves

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