期刊
FOOD CHEMISTRY
卷 246, 期 -, 页码 295-304出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.11.034
关键词
Tomato industrial by-products; Tomato peels oleoresin; Lycopene; Refined olive oil; Refined sunflower oil; Oxidative stability indexes; Prooxidation effect; Correlation models
资金
- European Union within the PASRI program
- Ministry of Higher Education and Scientific Research, Tunisia
Tomato peels by-product from a Tunisian industry was used for the extraction of lycopene-rich oleoresin using hexane solvent maceration. Tomato peels oleoresin, TPO, exhibited competitive free radicals scavenging activity with synthetic antioxidants. The efficacy of TPO in stabilizing refined olive (ROO) and sunflower (RSO) oils was investigated for five months, under accelerated shelf-life, compared to the synthetic antioxidant, butylated hydroxytoluene (BHT). TPO was added to ROO and RSO at four different concentrations, namely 250, 500, 1000 and 2000 mu g/g and BHT standard at 200 mu g/g. Lipid oxidation was tracked by measuring the peroxide value, acidity, conjugated dienes and trienes. Results suggested the highest efficiency of 250 mu g/g and 2000 mu g/g of TPO, referring to 5 mu g/g and 40 mu g/g of lycopene, for the oxidative stabilization of ROO and RSO, respectively. The protective effect of TPO against the primary oxidation of these refined oils was significantly correlated to their lycopene contents.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据