## 1 Introduction  
Tomatoes (_Solanum Lycopersicum_) are one of the most popular vegetables worldwide, with an estimated annual production of approximately 192 million tons in 2023 according to FAOSTAT [1]. The tomato processing industry plays a crucial role in producing various food products like sauces, canned tomatoes, ketchup, and juice. However, this industry generates substantial amounts of by-products, accounting for approximately 25% of the tomato mass [2, 3]. These by-products, commonly referred to as tomato pomace, consist of three primary components derived from the whole fruit: pulp (40%), peels (27%), and seeds (33%) [4]. The accumulation of large amounts of tomato processing waste negatively impacts both the economy and the environment. To address this, a circular economy approach promotes the conversion and valorization of these by-products into value-added products [5]. Research has demonstrated that tomato processing waste is a rich source of dietary fiber, polyphenols, carotenoids (including lycopene and \(\beta\)-carotene), oil, and proteins, all of which have notable nutritional and health benefits [6]. Practical solutions for utilizing these by-products include bioactive compound extraction, particularly from tomato peels, which are rich in carotenoids [7], and conversion into biofuels or electricity [8]. Additionally, separating seeds from the remaining pulp allows their processing into edible tomato oil, adding commercial value. Tomato peels are an abundant source of carotenoids, which are the main bioactive compounds found in tomato processing by-products. Among these, lycopene is the most prevalent, followed by \(\beta\)-carotene and lutein. Since the human body is unable to synthesize these compounds, they must be obtained through dietary sources, particularly from carotenoid-rich foods and supplements [9]. Carotenoids are essential for human health, offering numerous benefits such as cancer prevention, cardiovascular support, and immune system regulation [10; 11]. Lycopene, the natural red pigment responsible for the deep-red color of tomatoes and tomato-based products, is commonly incorporated as a food additive for its coloring and antioxidant properties [12]. Extracting lycopene from tomato peels presents a significant challenge, as it is intricately bound within the peel structure. Therefore, an effective method is required for its efficient extraction. In recent years, considerable research has been conducted to enhance lycopene extraction techniques. Various solvent extraction systems have been investigated, including ethanol/hexane, acetone/hexane, and pure ethyl acetate [13; 14]. However, some of these organic solvents pose toxicity concerns. Moreover, advancements in extraction technology have introduced novel approaches that optimize lycopene recovery from tomato by-products. Techniques such as microwave-assisted extraction and ultrasound-assisted extraction have demonstrated the ability to substantially reduce the extraction time and solvent usage while enhancing the lycopene yield compared to conventional methods [15; 16; 17; 18; 19]. Despite these innovations, limited investigations have studied the synergistic application of these advanced extractions methods to further improve lycopene recovery from tomato peels. Tomato seeds contain 20-36% oil, predominantly composed of unsaturated fatty acids, with oleic and linoleic acids being the most abundant. As a result, extracting oil from tomato seeds has become a valuable method for managing waste in the tomato processing industry. Research has shown that tomato seed oil exhibits superior antioxidant properties compared to other commonly consumed edible oils, such as soybean and olive oil [4; 20]. The most commonly used methods for tomato seed oil extraction are Soxhlet extraction and conventional stirring, typically using hexane as a solvent [4]. Emerging technologies such as UAE-MAE and PLE aim to improve efficiency.