This research investigated the nutritional and antioxidant composition of tomato processing waste with the aim to enable the development of new alternatives for the recycling of this by-product. The samples of dried tomato waste were found to contain 176.2 g/kg protein, 21.9 g/kg
fat, 524.4 g/kg crude fiber and 42.1 g/kg ash. The essential amino acids represented 34.2% of total protein, the most abundant being leucine, followed by lysine and isoleucine. Unsaturated fatty acids represent 77.04% of the total fatty acids, linoleic being the major one. The results
confirmed that dried tomato wastes contain considerable amounts of lycopene (510.6 mg/kg) and β-carotene (95.6 mg/kg) and exhibited good antioxidant properties. Total phenolics showed average contents of 1229.5 mg GAE/kg, of which flavonoids accounted for 415.3 mg
QE/kg. Ellagic and chlorogenic acids were the most abundant phenolic acids while among flavonoids only rutin and myricetin were quantified.
SUMMARY:In this study, various vegetable oils were enriched with carotenoids originating from dry tomato waste using ultrasound-assisted extraction, microwave-assisted extraction and maceration. Analyses of total carotenoids, color and oxidative stability (determined by free radical scavenger activity, peroxide value, Rancimat method and DSC analysis) were carried out. Commercial oils without enrichment were used for comparison. The results showed that the carotenoid contents of the oils increased significantly by increasing incorporation of dry tomato waste. Also, maceration proved to extract significantly higher amounts of these compounds. In some oils the extraction of dry tomato waste improved their oxidative and thermal stability while in others it caused an increase in the peroxide value and a decrease in induction time. Finally, the color parameters of the oils were significantly influenced. Enriched oils could be a potential source of bioactive compounds and might have significant antioxidant activity when ingested as part of a dietary regime.
KEYWORDS:Carotenoids; Color; Extraction; Oxidative Stability; Tomato waste; Vegetable oils RESUMEN: Efecto de los carotenoides, extraídos de residuos de tomates secos, sobre la estabilidad y caracterís-ticas de aceites vegetales. En este estudio varios aceites vegetales se enriquecieron con carotenoides obtenidos a partir de residuos de tomates secos utilizando extracción asistida por ultrasonido, extracción asistida por microondas y maceración. Se llevó a cabo un análisis de los carotenoides totales, el color y la estabilidad oxidativa (determinada por la actividad captadora de radicales libres, el índice de peróxidos, el método Rancimat y el análisis DSC). Los aceites comerciales sin enriquecimiento se usaron como testigos. Los resultados mostraron que el contenido de carotenoides de los aceites aumentó significativamente al aumentar la incorporación de residuos secos de tomate. Además, la maceración demostró extraer cantidades significativamente más altas de estos compuestos. En algunos aceites, el residuo seco de tomates mejoró su estabilidad oxidativa y térmica, mientras que en otros causó un aumento en el índice de peróxido y una disminución en el tiempo de inducción. Finalmente, los parámetros de color de los aceites se vieron significativamente influenciados. Los aceites enriquecidos podrían ser una fuente potencial de compuestos bioactivos y podrían tener una actividad antioxidante significativa cuando se ingieren como parte de un régimen dietético.
The objective of this work was to study the nutritional and bioactive composition of commercially available flaxseeds with the aim to develop new alternatives for their use as functional and nutraceutical food ingredient. The samples of flaxseed contained 20.86% protein, 31.16% fat, 29.07% crude fiber and 3.75% ash. Essential amino acids represented 34% of total protein. The amino acids profile showed that glutamic acid was the most abundant (3.87 g 100 g -1 ), followed by arginine (1.93 g 100 g -1 ) and aspartic acid (1.52 g 100 g -1 ). Fatty acids analysis indicated that alpha-linolenic acid represents the major fatty acid (54.51% of the total fatty acids). The ratio of unsaturated to saturated fatty acids was 8.67 while the n-3/n-6 PUFA ratio was 3.2. Total phenolics showed average contents of 295.92 mg GAE 100 g -1 , of which flavonoids accounted for 25.85 mg QE 100 g -1 . The results confirmed that, in addition to being one of the richest sources of alpha-linolenic acid, flaxseed is an essential source of high quality protein, soluble fiber and potent natural antioxidants.
Essential oils (EOs) have been long recognized for their antibacterial, antifungal, antiviral, insecticidal and antioxidant properties. The present research aimed to study the antimicrobial effects of some volatile oils from aromatic plants (sweet basil and dill) against several microorganisms, namely Bacillus subtilis, Alternaria alternata and Penicillium expansum. The oils have been extracted through distillation procedures and the antimicrobial action of the oils was assessed through the disc diffusion method. The best effect against the Bacillus subtilis strain has occurred when the essential oil of dill was undiluted. Regarding the the Alternaria species, it was noted that dill volatile oil has acted in an efficient way only undiluted. As the oil's concentration decreased, the strain becomed resistant. The sweet basil oil has proven to be highly effective when acting against the Bacillus strain. By volatilization, the sweet basil oil produced a strong antimicrobial effect, even in control disc, in which it was noticed a small development of colonies comparing with the dill oil. The results indicated that the sweet basil essential oil exerted an antimicrobial effect both against the tested bacteria and moulds, while the dill oil had a great inhibitory action on Bacillus subtilis and Alternaria alternata, but was less efficient against Penicillium expansum.
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