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

V. Nour; A. R. Corbu; P. Rotaru; I. Karageorgou; S. Lalas

doi:10.3989/gya.0994171

Autores/as

V. Nour Department of Horticulture & Food Science, University of Craiova https://orcid.org/0000-0001-9904-0157
A. R. Corbu Department of Horticulture & Food Science, University of Craiova https://orcid.org/0000-0002-6859-1981
P. Rotaru Department of Horticulture & Food Science, University of Craiova https://orcid.org/0000-0003-3430-8073
I. Karageorgou Department of Food Technology, Technological Educational Institution of Thessaly https://orcid.org/0000-0003-1639-0106
S. Lalas Department of Food Technology, Technological Educational Institution of Thessaly https://orcid.org/0000-0002-6825-7350

DOI:

https://doi.org/10.3989/gya.0994171

Palabras clave:

Aceites vegetales, Carotenoides, Color, Estabilidad oxidativa, Extracción, Desechos de tomates

Resumen

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.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Benakmoum A, Abbeddou S, Ammouche A, Kefalas P, Gerasopoulos D. 2008. Valorisation of low quality edible oil with tomato peel waste. Food Chem. 110, 684–690. https://doi.org/10.1016/j.foodchem.2008.02.063

Bouayed J, Bohn T. 2010. Exogenous antioxidants – Double-edged swords in cellular redox state: Health beneficial effects at physiologic doses versus deleterious effects at high doses. Oxid. Med. Cell. Longev. 3, 228–237. https://doi.org/10.4161/oxim.3.4.12858

Cheung SCM, Szeto YT, Benzie IFF. 2007. Antioxidant protection of edible oils. Plant Food Hum. Nutr. 62, 39–42. https://doi.org/10.1007/s11130-006-0040-6 PMid:17285359

Choe E, Min DB. 2006. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. F 5, 169–186. https://doi.org/10.1111/j.1541-4337.2006.00009.x

Fanciullino AL, Dhuique-Mayer C, Luro F, Casanova J, Morillon R, Ollitrault P. 2006. Carotenoid diversity in cultivated citrus is highly influenced by genetic factors. J. Agr. Food Chem. 54, 4397–4406. https://doi.org/10.1021/jf0526644 PMid:16756373

Fiedor J, Burda K. 2014. Potential role of carotenoids as antioxidants in human health and disease. Nutrients 6, 466–488. https://doi.org/10.3390/nu6020466 PMid:24473231 PMCid:PMC3942711

Gopala Krishna AG, Khatoon S, Babylatha R. 2005. Frying performance of processed rice bran oils. J. Food Lipids 12, 1–11. https://doi.org/10.1111/j.1745-4522.2005.00001.x

Gouveia L, Nobre BP, Marcelo FM, Mrejen S, Cardoso MT, Palavra AF, Mendes RL. 2007. Functional food oil colored by pigments extracted from microalgae with supercritical CO2. Food Chem. 101, 717–723. https://doi.org/10.1016/j.foodchem.2006.02.027

Hassanein MM, El-Shami SM, El-Mallah MH. 2003. Changes occurring in vegetable oils composition due to microwave heating. Grasas Aceites 54, 343–349. https://doi.org/10.3989/gya.2003.v54.i4.219

Huang W, Xue A, Niu H, Jia Z, Wang JW. 2009. Optimised ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro. Food Chem. 114, 1147–1154. https://doi.org/10.1016/j.foodchem.2008.10.079

Jiménez P, García P, Bustamante A, Barriga A, Robert P. 2017. Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying. Food Chem. 221, 123–129. https://doi.org/10.1016/j.foodchem.2016.10.051

Juliano C, Cossu M, Alamanni MC, Piu L. 2005. Antioxidant activity of gamma-oryzanol: Mechanism of action and its effect on oxidative stability of pharmaceutical oils. Int. J. Pharmaceut. 299, 146–154. https://doi.org/10.1016/j.ijpharm.2005.05.018 PMid:16005170

Jung MY, Min DB. 1990. Effects of a-, g-, and d-tocopherols on oxidative stability of soybean oil. J. Food Sci. 55, 1464–1465. https://doi.org/10.1111/j.1365-2621.1990.tb03960.x

Kalantzakis G, Blekas G, Pegklidou K, Boskou D. 2006. Stability and radical scavenging activity of heated olive oil and other vegetable oils. Eur. J. Lipid Sci. Tech. 108, 329–335. https://doi.org/10.1002/ejlt.200500314

Katsoyannos E, Gortzi O, Chatzilazarou Ar, Athanasiadis V, Tsaknis J, Lalas S. 2012. Evaluation of the suitability of low hazard surfactants for the separation of phenols and carotenoids from red-flesh orange juice and olive mill waste water using cloud point extraction. J. Sep. Sci. 35, 2665–2670. https://doi.org/10.1002/jssc.201200356 PMid:22887931

Lalas S, Gortzi O, Tsaknis J, Sflomos K. 2007. Irradiation effect on oxidative condition and tocopherol content of vegetable oils. Int. J. Mol. Sci. 8, 533–540. https://doi.org/10.3390/i8060533 PMCid:PMC3714613

Lalas S, Tsaknis J. 2002. Extraction and identification of natural antioxidant from the seeds of Moringa oleifera tree variety of Malawi. J. Am. Oil. Chem. Soc. 79, 677–683. https://doi.org/10.1007/s11746-002-0542-2

Li Y, Fabiano-Tixier AS, Tomao V, Cravotto G, Chemat F. 2013. Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent. Ultrason. Sonochem. 20, 12–18. https://doi.org/10.1016/j.ultsonch.2012.07.005 PMid:22884112

Lianfu Z, Zelong L. 2008. Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrason. Sonochem. 15, 731–737. https://doi.org/10.1016/j.ultsonch.2007.12.001 PMid:18226944

Malheiro R, Casal S, Lamas H, Bento A, Pereira JA. 2012. Can tea extracts protect extra virgin olive oil from oxidation during microwave heating? Food Res. Int. 48, 148–154. https://doi.org/10.1016/j.foodres.2012.03.005

Martínez ML, Penci MC, Ixtaina V, Ribotta PD, Maestri D. 2013. Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. Food Sci. Technol. 51, 44–50. https://doi.org/10.1016/j.lwt.2012.10.021

Mirabella N, Castellani V, Sala S. 2014. Current options for the valorization of food manufacturing waste: a review. J. Clean. Prod. 65, 28–41. https://doi.org/10.1016/j.jclepro.2013.10.051

Moure A, Cruz JM, Franco D, Domínguez JM, Sineiro J, Domínguez H, Nú-ez MJ, Parajó JC. 2001. Review: Natural antioxidants from residual sources. Food Chem. 72, 145–171. https://doi.org/10.1016/S0308-8146(00)00223-5

Shixian Q, Dai Y, Kakuda Y, Shi J, Mittal G, Yeung D, et al. 2005. Synergistic anti-oxidative effects of lycopene with other bioactive compounds. Food Rev. Int. 21, 295–311. https://doi.org/10.1080/FRI-200061612

Taungbodhitham AK, Jones GP, Wahlqvist ML, Briggs DR. 1998. Evaluation of extraction method for the analysis of carotenoids in fruits and vegetables. Food Chem. 63, 577–584. https://doi.org/10.1016/S0308-8146(98)00011-9

Toor RK, Savage GP. 2005. Antioxidant activity in different fractions of tomatoes. Food Res. Int. 38, 487–494. https://doi.org/10.1016/j.foodres.2004.10.016

Tsaknis J, Lalas S. 2005. Extraction and identification of natural antioxidant from Sideritis euboea (mountain tea). J. Agric. Food Chem. 53, 6375–6381. https://doi.org/10.1021/jf0479261 PMid:16076121

Vagi E, Simandi B, Vasarhelyine KP, Daood H, Kery A, Doleschall F, Nagy B. 2007. Supercritical carbon dioxide extraction of carotenoids, tocopherols and sitosterols from industrial tomato by-products. J. Supercrit. Fluid 40, 218–226. https://doi.org/10.1016/j.supflu.2006.05.009

Zhao L, Zhao G, Chen F, Wang Z, Wu J, Hu X. 2006. Different effects of microwave and ultrasound on the stability of (all-E)-Astaxanthin. J. Agric. Food Chem. 54, 8346–8351. https://doi.org/10.1021/jf061876d PMid:17032050

Zhang Y, Yang L, Zu Y, Chen X, Wang F, Liu F. 2010. Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chem. 118, 656–662. https://doi.org/10.1016/j.foodchem.2009.05.038

Zuorro A, Lavecchia R, Medici F, Piga L. 2013. Enzyme-assisted production of tomato seed oil enriched with lycopene from tomato pomace. Food Bioprocess Tech. 6, 3499–3509. https://doi.org/10.1007/s11947-012-1003-6