## 3 Results and Discussion
### Characterization of TPW-SEED Oil
Interestingly, the TP content was the highest in the TPW-VAC and TPW-70 samples, measuring 204.9 \(\pm\) 10.7 and 221.4 \(\pm\) 7.0 mg/100 g GAE, respectively. This highlights the complexity and heterogeneity of polyphenic compounds in tomatoes. This phenomenon can be attributed to the thermal sensitivity of certain polyphenols, which may be completely degraded under thermal stress [83; 84]. On the other hand, exposure to higher temperatures can break down complex polyphenic compounds into smaller molecules that remain detectable by the total polyphenol assay which can lead to an apparent increase in the total phenolic content [85]. Furthermore, heat treatment can enhance the extractability of phenolic compounds, contributing to the increased TP in thermally treated samples and inhibit polyphenol oxidase that degrades polyphenols [86; 87]. This explains the high TP values obtained in TPW-70 and is consistent with a similar investigation that revealed that \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Compound** & **TPW-LIO** & **TPW-VAC** & **TPW-50** & **TPW-70** \\ \hline \(\beta\)-carotene (mg/100 g) & 12.8 \(\pm\) 0.1 \({}^{\text{b}}\) & 14.1 \(\pm\) 0.2 \({}^{\text{c}}\) & 11.9 \(\pm\) 0.3 \({}^{\text{a}}\) & 12.8 \(\pm\) 0.3 \({}^{\text{b}}\) \\ \hline Lycopene (mg/100 g) & 99.9 \(\pm\) 0.0 \({}^{\text{b}}\) & 164.8 \(\pm\) 3.5 \({}^{\text{c}}\) & 83.1 \(\pm\) 3.1 \({}^{\text{a}}\) & 79.4 \(\pm\) 0.8 \({}^{\text{a}}\) \\ \hline TP (mg GAE/100 g) & 194.4 \(\pm\) 8.7 \({}^{\text{a,b}}\) & 204.9 \(\pm\) 10.7 \({}^{\text{b,c}}\) & 181.2 \(\pm\) 8.6 \({}^{\text{a}}\) & 221.4 \(\pm\) 7.0 \({}^{\text{c}}\) \\ \hline TEAC (mg TE/100 g) & 72.8 \(\pm\) 9.6 \({}^{\text{b}}\) & 58.5 \(\pm\) 6.6 \({}^{\text{a,b}}\) & 51.8 \(\pm\) 2.4 \({}^{\text{a}}\) & 63.4 \(\pm\) 8.4 \({}^{\text{a,b}}\) \\ \hline Rutin (mg/kg) & 27.3 \(\pm\) 0.9 \({}^{\text{b}}\) & 15.1 \(\pm\) 6.6 \({}^{\text{a}}\) & 13.7 \(\pm\) 2.5 \({}^{\text{a}}\) & 16.7 \(\pm\) 2.2 \({}^{\text{a}}\) \\ \hline Kaempfer-3-utinoside (mg/kg) & 2.4 \(\pm\) 0.2 \({}^{\text{a}}\) & 1.9 \(\pm\) 0.0 \({}^{\text{a}}\) & 2.4 \(\pm\) 0.5 \({}^{\text{a}}\) & 0.9 \(\pm\) 0.5 \({}^{\text{a}}\) \\ \hline Catechin (mg/kg) & 15.2 \(\pm\) 1.4 \({}^{\text{b}}\) & 7.4 \(\pm\) 9.4 \({}^{\text{a,b}}\) & 5.0 \(\pm\) 4.4 \({}^{\text{a,b}}\) & 2.4 \(\pm\) 0.2 \({}^{\text{a}}\) \\ \hline Chlorogenic acid (mg/kg) & 11.2 \(\pm\) 0.2 \({}^{\text{c}}\) & 10.7 \(\pm\) 1.5 \({}^{\text{b,c}}\) & 9.3 \(\pm\) 0.7 \({}^{\text{b}}\) & 6.7 \(\pm\) 0.2 \({}^{\text{a}}\) \\ \hline Caffe acid (mg/kg) & 12.3 \(\pm\) 2.6 \({}^{\text{b}}\) & 7.2 \(\pm\) 0.2 \({}^{\text{a}}\) & 6.5 \(\pm\) 0.3 \({}^{\text{a}}\) & 6.5 \(\pm\) 0.8 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* The data are presented as mean \(\pm\) SD. Statistical analysis was performed using one-way ANOVA followed by [PERSON]’s post hoc test. Letters next to values indicate statistically significant differences between groups for each element (within the row). TPW-70: tomato processing waste air dried at 70 \({}^{\circ}\)C; TPW-LIO: tomato processing waste dried by lyophilization; TPW-P:EL: peel fraction of tomato processing waste air dried at 70 \({}^{\circ}\)C; TPW-SEED: seed fraction of tomato processing waste air dried at 70 \({}^{\circ}\)C; TP: total phenols; TEAC: Trolox equivalent antioxidant capacity.  
\end{table} 
Table 5: Impact of drying on the content of polyphenols, carotenoids, and the antioxidant activity of TPW. increasing oven drying temperature from 40 \({}^{\circ}\)C to 60 \({}^{\circ}\)C significantly increased polyphenol content in dried tomatoes [88]. Rutin, kaempfer-3-rutinoside, catechin, chlorogenic acid, and caffe acid were determined as major phenolic compounds in TPW, which is mostly consistent with the available literature data. [PERSON] and coauthors [73] determined chlorogenic acid, caffe acid and p-coumaric acid as major phenolic constituents of tomato pomace.