Calcium fructoborate is a boron-based nutritional supplement. Its chemical structure is similar to one of the natural forms of boron such as bis-manitol, bis-sorbitol, bis-fructose, and bis-sucrose borate complexes found in edible plants. In vitro studies revealed that calcium fructoborate is a superoxide ion scavenger and anti-inflammatory agent. It may influence macrophage production of inflammatory mediators, can be beneficial for the suppression of cytokine production, and inhibits progression of endotoxin-associated diseases, as well as the boric acid and other boron sources. The mechanisms by which calcium fructoborate exerts its beneficial anti-inflammatory effects are not entirely clear, but some of its molecular biological in vitro activities are understood: inhibition of the superoxide within the cell; inhibition of the interleukin-1β, interleukin-6, and nitric oxide release in the culture media; and increase of the tumor necrosis factor-α production. Also, calcium fructoborate has no effects on lipopolysaccharide-induced cyclooxygenase-2 protein express. The studies on animals and humans with a dose range of 1-7 mg calcium fructoborate (0.025-0.175 mg elemental boron)/kg body weight/day exhibited a good anti-inflammatory activity, and it also seemed to have negligible adverse effect on humans.

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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.

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