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Pol J Cosmetol 2014, 17(2): 154-157pl  The nutricosmetic properties of the food tomato concentrateMarta Potocka 1/, Wioleta Ullrich-Mikulska 1/, Henryk Kostyra 1/, Elżbieta Kostyra 2/ 1/ Pracownia Nutrikosmetyki, Olsztyńska Szkoła Wyższa im. Józefa Rusieckiego w Olsztynie 2/ Katedra Biochemii, Uniwersytet Warmińsko-Mazurski w Olsztynie Summary Aim. The aim was to characterize the nutricosmetic properties of a dry tomato concentrate. Result. The dry tomato concentrate contained 9.25% of protein, 2.04% of fat and 78.39% of carbohydrates. Its energy value was 327 kcal/100 g d. m. of the concentrate. The antioxidant capacity of the hydrophilic and lipophilic fraction was as follows: 4.64 and 0.59 and 8.89 and 2.63 μmol trolox/100 g d.m. of concentrate. These values depended on the analytical method used for free radicals determination. The electrophoresis of the tomato concetrate protein did not give the expected results, therefore its amino acid composition was determined. The results showed that tomato protein is the source of amino acids that are included in skin collagen. Conclusion. The cosmetic preparates produced from tomato concentrate adsorbed sebum and increased its moisture. Finally, it was found that the dry tomato concentrate used as both a food product and a cosmetic preparate shows the function of a nutricosmetic. Key words: tomato concentrate, antioxidant capacity, phenols, lycopene, nutricosmetic |