Tomato pomace was mixed with 20 g/l H2O2, adjusted to
pH 11 using 10 M NaOH. After 24 h of soaking, the sample was neutralized
using 10 M HCl until the pH reached 6–7, then washed with distilled
water several times and pressed to remove the excess water.
The bleached tomato pomace was dried in a cabinet drier at 60 °C for
10 h to a moisture content of 5.7%. Dried bleached tomato pomace
was milled using a laboratory mill and was sieved through a no. 80
mesh. The dried powder was kept in polypropylene bags at 5 °C for further
experiments. Five replicates of the dried material were analyzed
using the micro Kjeldahl method