Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax, University of Sfax, PO Box 1177, 3018 Sfax, Tunisia; Ayachi Group Industry, El Mansoura, 6131 Siliana, Tunisia.
Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax, University of Sfax, PO Box 1177, 3018 Sfax, Tunisia.
Food Chem. 2018 Apr 25;246:295-304. doi: 10.1016/j.foodchem.2017.11.034. Epub 2017 Nov 10.
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 µg/g and BHT standard at 200 µg/g. Lipid oxidation was tracked by measuring the peroxide value, acidity, conjugated dienes and trienes. Results suggested the highest efficiency of 250 µg/g and 2000 µg/g of TPO, referring to 5 µg/g and 40 µg/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.
利用正己烷溶剂浸提法从突尼斯的一家工业企业的番茄皮副产物中提取富含番茄红素的油树脂。番茄皮油树脂（TPO）表现出与合成抗氧化剂相当的自由基清除活性。将 TPO 与合成抗氧化剂丁基羟基甲苯（BHT）进行比较，在加速货架期条件下，研究了 TPO 对精炼橄榄油（ROO）和葵花籽油（RSO）的稳定作用，为期五个月。TPO 以 250、500、1000 和 2000μg/g 的四个不同浓度添加到 ROO 和 RSO 中，BHT 标准添加量为 200μg/g。通过测量过氧化物值、酸值、共轭二烯和三烯来跟踪脂质氧化。结果表明，对于 ROO 和 RSO 的氧化稳定化，TPO 的最高效率为 250μg/g 和 2000μg/g，相当于 5μg/g 和 40μg/g 的番茄红素。TPO 对这些精炼油的初级氧化的保护作用与它们的番茄红素含量显著相关。
