Extraction, Purification, and Characterization of Lycopene from Jordanian Vine Tomato Cultivar, and Study of its Potential Natural Antioxidant Effect on Samen Baladi

Abstract

Lycopene is one of the carotenoids, a fat-soluble pigment that has antioxidant properties. Lycopene was extracted from vine tomato wastes, characterized and then introduced to Jordanian traditional sheep ghee (Samen Baladi). The quality attributes in term of peroxide value PV, acidity (%FFA), refractive index (RI) and iodine value (IV) were analyzed according to reference methods. CIE C*.H*. L* colour is measured using Konika Minolta CR-400 Chroma Meter handheld. All parameters were analyzed after storage for one month at room temperature (RT) and at 4°C. Results showed that lycopene content in vine tomato wastes was 218.74 ppm, it has twice antioxidant power compared with that of ascorbic acid using DPPH scavenging method. The stability of lycopene was affected significantly after storage as its UV/ Vis spectral profile was changed dramatically. Comparing the Samen Baladi with lycopene, the PV, and FFA% were significantly p<0.05 lower than those of Samen Baladi without lycopene while the IV was significantly p<0.05 higher. Upon storage for one month, at RT and 4°C, there were no significant differences in colour during storage, but those with lycopene were significantly p<0.05 different than those without lycopene in term of C*.H*. L* colour scale indicating that those with lycopene were duller and darker and the hue shifted to red. We can conclude that lycopene may be a promised natural product to act as natural antioxidant but concerning the changes in colour, it may be a challenge in marketing as it negatively affects customer preference toward this sensory attribute.

Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste

“…Crude lycopene extraction was performed and determined according to the method described by Ranganna [ 27 ] and Mai et al [ 28 ]. Lycopene content was calculated using Equation (4).…”

Reintegration of Food Industry By-Products: Potential Applications

“…The enriched butter’s storage conditions remained stable, which was a result of the enhanced antioxidant activity. Another study was conducted in order to evaluate the employment of lycopene in Jordanian traditional sheep butter as a natural antioxidant agent [ 104 ]. The results displayed lycopene’s positive impact concerning the stabilization of butter recipes.…”

Valorization of Tomato Waste as a Source of Carotenoids

“…The storage stability (during 60 days of storage at 4 °C) of the enriched butter was clearly increased due to the strong antioxidant activity that inhibited the formation of peroxide and conjugated dienes, as well as the breakdown of unsaturated fatty acids into oxidation products. In a similar study, the potential use of lycopene as a natural antioxidant added to Jordanian traditional sheep butter was demonstrated [ 99 ]. The overall results showed that natural lycopene may have a role in stabilizing the butter formulations, along with the benefit of adding a functional nutrient into such product.…”