Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

Abstract

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.

Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)

“…There was no significant difference observed in the induction time of extracts treated with UAE and MAE, but MAE extracts showed lower values that may be due to decomposition of antioxidant potential of carotenoids in corn oil as a result of elevation in temperature during MAE-processing. In general, corn oil can be readily and quickly oxidised due to their rich content of polyunsaturated fatty acids [ 32 ], and hence the induction time was significantly higher in carotenoids extracted in corn oil as compared to the corn oil maintained as control. From the results, it can be concluded that peel and pulp of pumpkin have significant levels of carotenoids in corn oil extracts, which can prevent the oxidation of corn oil up to a significant time period.…”

“…The induction time of treated, untreated corn oil and carotenoids-extract in corn oil were compared to check the antioxidant potential to preserve the shelf life of oils. The antioxidant potential of carotenoids extracts in corn oil obtained from pumpkin peels and pulp was evaluated using the protection factor (PF) by the method given by Nour et al [ 32 ]. PF was calculated as the ratio between the induction period of the carotenoids extract in corn oil and the induction period of the control (treated with UAE/MAE without pumpkin samples).…”

Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties

“…The total carotenoid contents of BS oil, SS oil, and the blends significantly decreased ( p < .05) after storage. Effect of adding carotenoids extracted from tomatoes on the stability of vegetable oils, including sunflower oil, showed that carotenoids content of sunflower oil increased significantly and this increase caused a considerable increase in the oxidative stability of sunflower oil (Nour, Corbu, Rotaru, Karageorgou, & Lalas, ).…”

Efficiency of ultrasound assisted extract of <em>Delonix regia</em> petals as natural antioxidant on the oxidative stability of sunflower oil

“…carriers to fish sausage enhanced the color and flavor of the product. The addition of a higher level of carotenoidrich extract to oil (159.56 mg carotenoids/Kg oil) lowered the oxidative stability of the oil by 11% (relative stability = 0.89), indicating the pro-oxidant activity of this level as reported by Polyakov et al, (2001) and Nour et al, (2018), who found that carotenoids act as a pro-oxidant at a high concentration.…”

“…Induction period values of the oil blend decreased significantly at the end of frying by 1.5 times reduction instead of 5 times reduction in the control sample. Meanwhile, the UAE of ground dried tomato waste (containing the skin and seeds of ripe tomato) into refined sunflower oil at 5% (w/v) for 50 min at 20 °C increased its induction time by 19% (Nour et al, 2018). The infusion of flower petals into the investigated oil caused the migration of pigments from petals to oil.…”