Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil

In this study, tomato seed (TS) samples were subjected to different roasting conditions (90–170 ◦C and 10–30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 ◦C/20 min) can significantly increase the content of linoleic acid (54.01–54.89%), linolenic acid (2.17–2.41%), phytosterols (2789.56–3037.31 mg/kg), squalene (5.06–13.10 mg/kg),...