Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil
Lycopene, the pigment principally responsible for the red color of tomatoes, is well-known for its strong antioxidant property and substantial health benefits. In this study, the optimal combination of factors for lycopene extraction from tomato pomace was identified using response surface methodolo...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-07-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Optimization-of-Lycopene-Extraction-from-Tomato-Pomace-and-Effect-of-Extract-on-Oxidative,168233,0,2.html |
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| author | Dinh Thi Tran Lan Thi Hoang Nguyen Cuong Ngoc Nguyen Maarten L. A. T. M. Hertog Bart Nicolaï David Picha |
| author_facet | Dinh Thi Tran Lan Thi Hoang Nguyen Cuong Ngoc Nguyen Maarten L. A. T. M. Hertog Bart Nicolaï David Picha |
| author_sort | Dinh Thi Tran |
| collection | DOAJ |
| description | Lycopene, the pigment principally responsible for the red color of tomatoes, is well-known for its strong antioxidant property and substantial health benefits. In this study, the optimal combination of factors for lycopene extraction from tomato pomace was identified using response surface methodology. The best practically feasible results maximizing both lycopene yield and antioxidant activity of the extract were obtained by applying a ratio of ethyl acetate to tomato waste of 35:1 (v/w), at a temperature of 55ºC for 100 min of extraction. The extract was then added to the peanut oil to evaluate its oxidative stability during 60 days of storage at 40ºC. It was shown that the addition of 2 g extract/kg oil offered the lowest level of peroxide value, p-anisidine value, and total oxidation value, followed by the oils with 50 mg butylated hydroxytoulene/kg oil and 1 g extract/kg oil, indicating the effect of lycopene-rich extract on enhancing the oxidative stability of peanut oil. The results in this study suggest that incorporation of extract rich in lycopene from tomato waste products may be an effective method to reduce oxidation and extend the shelf-life of peanut and other vegetable oils. |
| format | Article |
| id | doaj-art-dfab9ba6cbe840d292bf86a63f02dc53 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
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| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-dfab9ba6cbe840d292bf86a63f02dc532025-02-03T07:05:10ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-07-0173320521310.31883/pjfns/168233168233Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut OilDinh Thi Tran0https://orcid.org/0000-0002-3432-6557Lan Thi Hoang Nguyen1https://orcid.org/0000-0001-8126-7767Cuong Ngoc Nguyen2https://orcid.org/0009-0003-7102-3410Maarten L. A. T. M. Hertog3https://orcid.org/0000-0002-3840-5746Bart Nicolaï4https://orcid.org/0000-0001-5267-1920David Picha5Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trauquy, Gialam, Hanoi, VietnamFaculty of Food Science and Technology, Vietnam National University of Agriculture, Trauquy, Gialam, Hanoi, VietnamFaculty of Engineering, Vietnam National University of Agriculture, Trauquy, Gialam, 100000 Hanoi, VietnamBIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001 Leuven, BelgiumBIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001 Leuven, BelgiumSchool of Plant, Environmental and Soil Sciences, Louisiana State University, Baton Rouge, Louisiana, U.S.A.Lycopene, the pigment principally responsible for the red color of tomatoes, is well-known for its strong antioxidant property and substantial health benefits. In this study, the optimal combination of factors for lycopene extraction from tomato pomace was identified using response surface methodology. The best practically feasible results maximizing both lycopene yield and antioxidant activity of the extract were obtained by applying a ratio of ethyl acetate to tomato waste of 35:1 (v/w), at a temperature of 55ºC for 100 min of extraction. The extract was then added to the peanut oil to evaluate its oxidative stability during 60 days of storage at 40ºC. It was shown that the addition of 2 g extract/kg oil offered the lowest level of peroxide value, p-anisidine value, and total oxidation value, followed by the oils with 50 mg butylated hydroxytoulene/kg oil and 1 g extract/kg oil, indicating the effect of lycopene-rich extract on enhancing the oxidative stability of peanut oil. The results in this study suggest that incorporation of extract rich in lycopene from tomato waste products may be an effective method to reduce oxidation and extend the shelf-life of peanut and other vegetable oils.http://journal.pan.olsztyn.pl/Optimization-of-Lycopene-Extraction-from-Tomato-Pomace-and-Effect-of-Extract-on-Oxidative,168233,0,2.htmlantioxidantresponse surface methodologyoptimizationlycopeneextractionpeanut oil stability |
| spellingShingle | Dinh Thi Tran Lan Thi Hoang Nguyen Cuong Ngoc Nguyen Maarten L. A. T. M. Hertog Bart Nicolaï David Picha Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil Polish Journal of Food and Nutrition Sciences antioxidant response surface methodology optimization lycopene extraction peanut oil stability |
| title | Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil |
| title_full | Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil |
| title_fullStr | Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil |
| title_full_unstemmed | Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil |
| title_short | Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil |
| title_sort | optimization of lycopene extraction from tomato pomace and effect of extract on oxidative stability of peanut oil |
| topic | antioxidant response surface methodology optimization lycopene extraction peanut oil stability |
| url | http://journal.pan.olsztyn.pl/Optimization-of-Lycopene-Extraction-from-Tomato-Pomace-and-Effect-of-Extract-on-Oxidative,168233,0,2.html |
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