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3/2023 vol. 73
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ORIGINAL ARTICLE
Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil
Dinh Thi Tran 1
,
 
Lan Thi Hoang Nguyen 1
,
 
Cuong Ngoc Nguyen 2
,
 
Maarten L. A. T. M. Hertog 3,4
,
 
Bart Nicolaï 3,4,5
,
 
David Picha 6
 
 
 
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1
Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trauquy, Gialam, Hanoi, Vietnam
 
2
Faculty of Engineering, Vietnam National University of Agriculture, Trauquy, Gialam, 100000 Hanoi, Vietnam
 
3
BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium
 
4
Plant Institute (LPI), KU Leuven, Kasteelpark Arenberg 31, 3001 Leuven, Belgium
 
5
VCBT, Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Leuven, Belgium
 
6
School of Plant, Environmental and Soil Sciences, Louisiana State University, Baton Rouge, Louisiana, U.S.A.
 
 
Submission date: 2023-04-28
 
 
Acceptance date: 2023-06-12
 
 
Online publication date: 2023-07-05
 
 
Publication date: 2023-07-05
 
 
Corresponding author
Dinh Thi Tran   

Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy - Gia Lam - Ha Noi- Vietnam, 100000, Hanoi, Viet Nam
 
 
Pol. J. Food Nutr. Sci. 2023;73(3):205-213
DOI: https://doi.org/10.31883/pjfns/168233
 
 
Article (PDF)
References (48)
 
KEYWORDS
Antioxidant
Response surface methodology
Optimization
Lycopene
Extraction
Peanut oil stability
 
TOPICS
Extraction
Liquid chromatography
Effects on food quality
Shelf-life/storage
Food bioactives
Vegetables
Oils
Additives
Lipids / Lipid oxidation products
 
ABSTRACT
Lycopene, the pigment principally responsible for the red color of tomatoes, is well-known for its strong antioxidant property and substantial health benefits. In this study, the optimal combination of factors for lycopene extraction from tomato pomace was identified using response surface methodology. The best practically feasible results maximizing both lycopene yield and antioxidant activity of the extract were obtained by applying a ratio of ethyl acetate to tomato waste of 35:1 (v/w), at a temperature of 55ºC for 100 min of extraction. The extract was then added to the peanut oil to evaluate its oxidative stability during 60 days of storage at 40ºC. It was shown that the addition of 2 g extract/kg oil offered the lowest level of peroxide value, p-anisidine value, and total oxidation value, followed by the oils with 50 mg butylated hydroxytoulene/kg oil and 1 g extract/kg oil, indicating the effect of lycopene-rich extract on enhancing the oxidative stability of peanut oil. The results in this study suggest that incorporation of extract rich in lycopene from tomato waste products may be an effective method to reduce oxidation and extend the shelf-life of peanut and other vegetable oils.
ACKNOWLEDGEMENTS
The authors are grateful to the staff and students of the Faculty of Food Science and Technology, Vietnam National University of Agriculture for their kind assistance.
FUNDING
This research is funded by Vietnam National Foundation for Science and Technology Development (NAFOSTED) under Grant Number FWO.106-NN.2017.01.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest or competing interests.
 
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