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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Valorisation of low quality edible oil with tomato peel waste
Food Chemistry, Volume 110, No. 3, Year 2008
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Description
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. © 2008 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Benakmoum, Amar
Algeria, Boumerdes
Université de Boumerdes
Abbeddou, Souheila
Greece, Chania
Mediterranean Agronomic Institute of Chania
Ammouche, Ali
Algeria, Algiers
Institut Nationale de la Recherche Agronomique D'algérie Inraa
Kefalas, Panagiotis G.
Greece, Chania
Mediterranean Agronomic Institute of Chania
Gerasopoulos, Dimitrios
Greece, Thessaloniki
Aristotle University of Thessaloniki
Statistics
Citations: 77
Authors: 5
Affiliations: 4
Identifiers
Doi:
10.1016/j.foodchem.2008.02.063
ISSN:
03088146