Antioxidant and Antiplatelet Activities in Extracts from Green and Fully Ripe Tomato Fruits (Solanum lycopersicum) and Pomace from Industrial Tomato Processing

Table 1

Approximate chemical composition.

	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Carbohydrate (%)	Crude fiber (%)
Red tomato pulp	94±1.5	12±0.1	3±0.1	15±0.1	63±0.4	7±0.2
Green tomato pulp	95±1.5	9±0.1	1±0.1	12±0.1	71±0.4	7±0.2
Tomato pomace	71±1.5	16±0.1	2±0.1	4±0.1	32±0.4	46±0.2
Seeds of tomato pomace	9±1.5	32±0.1	22±0.1	5±0.1	25±0.4	16±0.1

Values are presented as mean ± S.E.M (𝑛=3). Testing procedures used in these studies were in accordance to the AOAC.