## 3 Results and Discussion
### Characterization of TPW-SEED Oil
[PERSON] and co-workers [89] determined gallic acid, chlorogenic acid, cinnamic acid, naringenin chalcogen, quercetin, and kaempfer as the major polyphenic compounds in TPW. Observed differences can be explained by the differences in numerous factors that can affect the phenolic composition of TPW: tomato sort, agroclimatic conditions, type of TPW processing, and type of extraction. The highest amounts of particular polyphenic compounds were found in lyophilized samples and were degraded significantly when submitted to higher drying temperatures. The results demonstrate that the choice of drying technique markedly affects the chemical composition of the dried raw material and should thus be aligned with the intended application. For TPW, conventional air drying at 70 \({}^{\circ}\)C effectively maintains high polyphenol content, strong antioxidant activity, and satisfactory \(\beta\)-carotene levels. However, if lycopene preservation is a priority, vacuum drying is the preferred method, while retention of thermally labile polyphenic compounds is best achieved through lyophilization. At the industrial scale, the selection of a drying method should be guided by an objective assessment of the benefits and total costs associated with each process. Grinding is another aspect of TPW processing that can influence the content of polyphenols and carotenoids in the extracts obtained by affecting the particle size, surface area, and cell wall disruption, which in turn impacts the efficiency of solvent penetration and compound release [90]. Grinding facilitates disruption of cell walls and membranes, and reduces sample particle size, consequently increasing extraction yields. However, excessive grinding or very fine particle sizes may lead to oxidation and degradation of sensitive compounds like polyphenols due to increased exposure to oxygen and enzymes, so an optimal particle size is important [91]. To our knowledge, the effect of grinding on the extractability of bioactive compounds from tomato pomace has not been investigated yet. Table 6 shows the results of investigating the influence of TPW median particle size on the extractability of TP, total antioxidants, carotenoids, and particular polyphenic compounds. Their yields were significantly influenced by the degree of milling. The highest \(\beta\)-carotene and lycopene content was obtained in samples with a median diameter of 388 \(\upmu\)m, obtained after 18 s of grinding under predefined conditions. Prolonged milling (40 s) and reduction in median diameter decreased the yields of both carotenoids, probably causing degradation. Distinct trends were observed concerning the extraction of total phenolics (TPs) and total antioxidant capacity (TEAC). Correlation analysis revealed a significant negative correlation between median particle diameter (Dx 50) and total phenolic content (r = \(-\)0.9386, \(p\) = 0.0181), indicating that a reduction in particle size enhances the extraction of phenolic compounds. In contrast, TEAC values were maximized at Dx 50 = 388 \(\upmu\)m, yet further decreases in particle size through prolonged grinding did not adversely affect antioxidant yields. This suggests that the compounds responsible for antioxidant activity, as measured by TEAC, possess greater stability against oxidative or thermal degradation than carotenoids. However, chromatographic analysis indicated that specific polyphenols can be susceptible to adverse effects from extended grinding. In particular, a positive and statistically significant correlation was found between Dx 50 and catechin content (r = 0.9629, \(p\) = 0.0085), implying that excessive reduction in particle size leads to catechin loss, likely due to its heightened sensitivity to oxidation [92; 93].