## 3 Results and Discussion
### Characterization of TPW-SEED Oil  
As mentioned previously, TRP-SEED oil was obtained by cold pressing of dried TPW seeds followed by sedimentation and removal of crude oil by vacuum filtration. This is the method where extraction is conducted at low temperatures (typically below 27 \({}^{\circ}\)C), without the use of heat or chemical solvents. Yields obtained in our work were 17.4% \(\pm\) 0.7% which is comparable with the available literature data related to yields obtained by cold pressing (Table 4), and a little lower compared to yields obtained by applying higher temperatures and organic solvents (yields 21-23%) [76]. The key parameters for assessing the quality of TPW-SEED oil include the iodine number (which measures the degree of unsaturation of fatty acids and reflects oil stability and drying properties); the saponification number (that gives information on the fatty acid chain length); the peroxide value (indicating the extent of primary oxidation and freshness by quantifying peroxides); the p-anisidine value (that gives information on secondary oxidation products, such as aldehydes, that affect flavor and shelf life); and the total oxidation number (which is a combined indicator of overall oxidative reactivity calculated from peroxide and p-anisidine values). Additionally, the free fatty acid (FFA) content represents the amount of hydrolytic degradation, impacting taste and shelf life, while the iodine number is also used to characterize the oil's unsaturation profile. Obtained data, presented in Table 4, are compared to the available literature data as reviewed by [PERSON] and co-authors [32] and with the current legal regulations. In the EU the quality of tomato seed oil and other edible oils is regulated by specific physical-chemical parameters to ensure safety, authenticity, and nutritional value [79]. The analytical results demonstrate that the oil was of excellent quality: the peroxide value (PV) was 0 mmol O\({}_{2}\)/kg, indicating no oxidative deterioration of the oil during storage of the dried seeds. As peroxide value measures the concentration of peroxides and hydroperoxides formed during the initial stages of fat oxidation, this is a strong indicator of high quality and proper storage, Low p-anisidine value indicates minimal presence of secondary oxidation products (mainly aldehydes), which means the oil has not developed off-flavors or odors and maintains good sensory qualities. The oil acidity, expressed as free fatty acid content, was 0.44%. All the characteristics mentioned comply with the current legal regulations and are significantly below permissible limits and lower compared to the available literature data indicating very high quality. Density (0.92 g/cm\({}^{3}\)) is typical for vegetable oils and indicates a light oil, which is easy to handle and blend in both food and cosmetic formulations. A saponification number (204 mg KOH/g) is considered moderately high. It fits the typical range of values \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **TPW-SEED Oil** & **Literature Data** & **EU Regulation** \\ \hline Yield (\%) & 17.4 \(\pm\) 0.7 & 17–18 [76] & \\ \hline Density (g/cm\({}^{3}\)) & 0.92 \(\pm\) 0.01 & 0.81–0.89 [32] & \\ \hline Peroxide value (mmol O\({}_{2}\)/kg) & 0.00 \(\pm\) 0.00 & 2.5–2.6 [32] & \textless{}20.0 [77] \\ \hline p-anisidine value & 0.62 \(\pm\) 0.02 & & \textless{}10.0 [78] \\ \hline Total oxidation value & 0.62 \(\pm\) 0.02 & & \\ \hline Free fatty acid (\%) & 0.44 \(\pm\) 0.01 & 1.4–1.5 [32] & \textless{}0.80 [77] \\ \hline Saponification number (g KOH/kg) & 204.3 \(\pm\) 5.1 & 192–193 [32] & \\ \hline Iodine number (g I\({}_{2}\)/kg) & 118.3 \(\pm\) 2.1 & 121–131 [32] & \\ \hline \hline \end{tabular} The data are presented as mean \(\pm\) SD. TPW-SEED; seed fraction of tomato processing waste air dried at 70 \({}^{\circ}\)C.  
\end{table} 
Table 4: Yield and physical-chemical composition of TPW-SEED oil. characteristic for common edible oils and is consistent with available data for tomato seeds oil.