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Valorisation of low quality edible oil with tomato peel waste |
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| Authors: | Amar Benakmoum Souheila Abbeddou Ali Ammouche Panagiotis Kefalas Dimitrios Gerasopoulos |
| Affiliation: | aM’Hamed Bougara University of Boumerdès, Avenue de l’Indépendance, 35000 Boumerdès, Algeria bMediterranean Agronomic Institute of Chania, Department of Food Quality and Chemistry of Natural Products,P.O. Box 85, 73100 Chania, Crete, Greece cNational Agronomic Institute, Hacène Badi 16200 Algiers, Algeria dAristotle University of Thessaloniki, Department of Food Science and Technology, Lab of Food Processing and Engineering,54 124-Thessaloniki, Greece |
| Abstract: | The aim of this study is to enrich edible oils with carotenoids and lycopene from tomato purée or tomato peel, an industrial tomato waste. These tomato derivatives were incorporated in refined olive oil, extra virgin olive oil and refined sunflower oil. The incorporation of peel enhanced the concentration of β-carotene and lycopene more than tomato purée. Furthermore, the incorporation of both tomato purée and peel induced better thermal stability of the refined olive oil compared to extra virgin oil and sunflower oil. A decrease on total phenols as well as some prooxidant activity account for this, when tomato purée was incorporated. In our oil preparations, rutin and naringenin, as flavonoids coming exclusively from tomato purée or peel, were detected. The enrichment of oils with tomato carotenoids and lycopene, in particular low quality oils like refined olive oils, might be an alternative approach to elaborate new functional foods. |
| Keywords: | Tomato by-product Antioxidant activity Olive oil Phenolics |
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