Supercritical carbon dioxide extraction of carotenoids, tocopherols and sitosterols from industrial tomato by-products

Vági, Erika; Simándi, Béla; Vásárhelyiné, K.P.; Daood, Hussein G.; Kéry, Ágnes; Doleschall, Fruzsina; Nagy, B.

doi:10.1016/j.supflu.2006.05.009

Cited by 168 publications

(94 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…), where it accounts for 80-90% of all pigments (Doménech-Asensi et al, 2013). The tomato processing industry generates large quantities of byproducts (mainly seeds and peels) which, if discarded, have a negative environmental impact and have to be neutralized (Vági et al, 2007;Calvo et al, 2008;García et al, 2009). By-products have a high lycopene content, therefore they may be an attractive alternative to the reuse of tomato residues, providing a cheap source of this carotenoid (Papaioannou & Karabelas, 2012).…”

Section: The Effect Of Lycopene Addition On the Chemical Compositionmentioning

confidence: 99%

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Skiepko

Chwastowska-Siwiecka

Kondratowicz

et al. 2016

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products.

show abstract

Section: The Effect Of Lycopene Addition On the Chemical Compositionmentioning

confidence: 99%

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Skiepko

Chwastowska-Siwiecka

Kondratowicz

et al. 2016

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

show abstract

“…Tomatoes and tomato products contain carotenoids in high amounts (around 5.1-6.3 mg/100 g fresh weight), the main constituent being lycopene (70-80%), which provides the tomato fruit with its intense red color (Vagi et al, 2007). After tomatoes are processed, 3-7% of their weight becomes waste which consists of skins, pulp and seeds, which are typically used as ingredients in animal feed or even discarded in many cases.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2018

View full text Add to dashboard Cite

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.

show abstract

“…14, 16 The use of supercritical fluids is quite expensive, making the entire procedure economically unsuitable for a large-scale process. Production of lycopene using microorganisms has been proposed too, but always at the bench scale and, in most cases, with a weak specific yield, even though a new approach that can be scaled up to an industrial application has recently been presented.…”

Section: Introductionmentioning

confidence: 99%

Extraction of pure lycopene from industrial tomato by‐products in water using a new high‐pressure process

et al. 2008

View full text Add to dashboard Cite

BACKGROUND: Lycopene, a precursor of β-carotene with a well-known antioxidant activity, contained in many natural products such as tomato (Lycopersicon esculentum Mill.), watermelon, red pepper and papaya, is usually recovered from natural vegetal sources using organic solvents and a purification step. In this paper an innovative process for the extraction of pure lycopene from tomato waste in water that uses the Naviglio  extractor and water as extracting phase is presented.

show abstract

Supercritical carbon dioxide extraction of carotenoids, tocopherols and sitosterols from industrial tomato by-products

Cited by 168 publications

References 24 publications

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

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

Extraction of pure lycopene from industrial tomato by‐products in water using a new high‐pressure process

Contact Info

Product

Resources

About