Bendini Alessandra, Di Lecce Giuseppe, Valli Enrico, Barbieri Sara, Tesini Federica, Toschi Tullia Gallina
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna , U.O.S. Cesena (FC) , Italy and.
Int J Food Sci Nutr. 2015;66(4):371-7. doi: 10.3109/09637486.2015.1035230. Epub 2015 May 22.
The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40 kg of cultivar Correggiolo olives and 60 kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2 mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as "OO dressing enriched in lycopene" or "condiment produced using olives and tomato by-product".
本研究的目的是利用番茄种子和果皮的工业副产品，生产一种天然富含抗氧化剂、能回收类胡萝卜素（特别是番茄红素）的橄榄油（OO）。为此，在一家小型工业工厂中应用了一种将解冻或冷冻干燥形式的橄榄与番茄副产品共同研磨的工艺过程，并与对照样品进行了比较研究。从两个不同实验中获得的初步结果是，使用40千克科雷焦洛品种橄榄和60千克来自不同品种的橄榄混合物进行的。在这两个实验中，共同研磨均显示出类胡萝卜素显著富集，尤其是番茄红素（分别来自解冻和冷冻干燥副产品的橄榄油中，番茄红素的平均值为5.4和7.2毫克/千克）。实验结果表明，有可能获得一种天然富含抗氧化化合物的新型功能性食品，其可作为“富含番茄红素的橄榄油调味料”或“使用橄榄和番茄副产品生产的调味品”进行销售。
