Valorisation of low quality edible oil with tomato peel waste

The aim of this study is to enrich edible oils with carotenoids and lycopene from tomato puree 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 P-carotene and lycopene more than tomato puree. Furthermore, the incorporation of both tomato puree 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 puree was incorporated. In our oil preparations, rutin and naringenin, as flavonoids coming exclusively from tomato puree 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. (C) 2008 Elsevier Ltd. All rights reserved.