Tomato Seeds Oil

In practice

• Tomato seed oil can be used as an ingredient in your cosmetic blends.

• Because of its pronounced orange colour, we recommend using it diluted at a rate of 1 to 30%, mixed into your oil blend.

• Use as an oil phase in body and face creams.

• Because of the possible risks of oxidation linked to the sensitivity of this carrier oil, we recommend adding vitamin E or rosemary CO2 extract before heating for incorporation into an emulsion, or introducing it cold.

Culture

Conventional cultivation

Quality

100% pure and natural, virgin, first cold-pressed without any chemical treatment

Production process

First cold pressing

Part of the plant used

Seeds

Botanical name

Solanum lycopersicum

Botanical family

Solanaceae

Function

Cosmetic ingredients

Oxidative potential

Sensitive

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Organoleptic properties

• Appearance: runny oily liquid

• Colour: orange-red

• Odour: botanical, characteristic, slightly spicy, reminiscent of tomato stems

• Feel: penetrating

• Taste: characteristic

Density

0.91-0.93

Saponification index

184-195

A carrier oil that is fairly sensitive to oxidation. Best stored in a cool place (refrigerator if necessary), in its original, closed packaging, away from air and light.

Warning

The properties, indications and methods of use described above are derived from scientific literature and/or reference books or websites in aromatherapy, hydrolatherapy and phytotherapy. This general information is provided for informational purposes only and cannot under any circumstances be considered as medical information. This information cannot under any circumstances replace a diagnosis, consultation or medical follow-up, nor engage our liability.

Supplier documents

Monica Gonzalez, M. Carmen Cid, M. Gloria Lobo, Chapter 133 - Usage of Tomato (Lycopersicum esculentum Mill.) Seeds in Health, Instituto Canario de Investigaciones Agrarias, La Laguna, Spain, 2011 March 31.

F. J. Eller, J. K. Moser, J. A. Kenar, S. L. Taylor, "Extraction and Analysis of Tomato Seed oil", J Am Oil Chem Soc, Vol 87, 2010, p. 755-762.

Ayhan Demirbas, "Oil, micronutrient and heavy metal contents of tomatoes", Food Chemistry, Vol 118, 2010 p. 504-507.

Evangelos S. Lazos, John Tsaknis and Stavros Lalas, "Characteristics and composition of tomato seed oil", Grasas y Aceites, Vol 49 Issue 5-6, 1998, p. 440-445.

P. N. Giannelos, S. Sxizas, E. Lois, F. Zannikos, G. Anastopoulos, "Physical, chemical and fuel related properties of tomato seed oil for evaluating its direct use in diesel engines", Industrial crops and products, Vol 22, 2005, p. 193-199.