In this study, tomato seed (TS) samples were subjected to different roasting conditions (90–170 °C and 10–30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 °C/20 min) can significantly increase the content of linoleic acid (54.01–54.89%), linolenic acid (2.17–2.41%), phytosterols (2789.56–3037.31 mg/kg), squalene (5.06–13.10 mg/kg), total phenols (22.37–22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the antioxidant activity (via DPPH, ABTS, and FRAP assays) also increased. In addition, the tocopherol content decreased significantly (758.53–729.50 mg/kg). Accelerated oxidation experiments showed that roasting (170 °C/30 min) increased the oxidative stability index (OSI) of TSO from 5.35 to 7.07 h (p < 0.05). Furthermore, roasting gradually increased the content of 5-hydroxymethylfurfural (HMF) (0–1.74 mg/kg), which indicates that the oxidative stability and the degree of the Maillard reaction increased upon roasting. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (130 °C/20 min) improved the chemical composition, antioxidant activity, and oxidative stability of TSO. Furthermore, this work provides a useful theoretical basis for the processing and wide application of TSO in the pharmaceutical and food industries.

The rose hydrosol was extracted from Yunnan Dark Red Rose petals by steam distillation, and the extraction process was optimized by response surface methodology. Besides, volatile compounds in the rose hydrosol were analyzed by headspace solid phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) and its antioxidant activity was also verified. The results showed that the sensory score of rose hydrosol was the highest when the ratio of flower to liquid was 1:2 (w/v), the reflux time was 5 min, the distillation temperature was 120°C, and the concentration of sodium chloride was 3%. The scavenging rates of rose hydrosol on DPPH, ⋅OH and superoxide anion (⋅O₂⁻) were 26.13, 55.56 and 10.76% respectively, the polyphenol content was 14.9 ± 2.5 GAE mg/g, and the content of flavonoids in pure dew was 19.3 ± 1.3 RE mg/g which indicated that the extracted rose hydrosol had adequate antioxidant activity. Our study provides a theoretical reference for the utilization of rose hydrosol in food and cosmetic fields.