Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Carthage University, Tunis, Tunisia.
Laboratory of Medicinal and Aromatic Plants, Biotechnology Center of Borj-Cedria, Hammam-Lif, Tunisia.
J Food Sci. 2023 Sep;88(9):3714-3724. doi: 10.1111/1750-3841.16722. Epub 2023 Aug 7.
Tomato pomace, composed of peels and seeds, is often discarded or used as animal feed. However, it contains valuable phytochemicals, including lycopene. Lycopene, a natural pigment, is an antioxidant known for reducing the risk of chronic diseases like cardiovascular ailments and cancer. In this study, we aimed to study the possibility of valorizing tomato pomace by quantifying phenolic compounds, evaluating the antioxidant activity of their extracts, as well as extracting and quantifying lycopene, and studying the effect of tomato peel extract on the oxidative stability of chicken patties during storage. The effectiveness of different solvent mixtures for the extraction of lycopene was evaluated using Hansen solubility parameters (HSPs). The obtained results showed that the best solvent mixture was hexane/acetone (50/50) with a Hansen theoretical distance of 7.2, indicating its favorable solvation power. It also achieved a notable extraction yield of 3.12% and the highest lycopene yield of 20.05 mg/100 g. This combination demonstrated the highest values in terms of total phenolic (24.06 mg equivalent gallic acid/100 g dry matter) and flavonoid content (30.55 mg equivalent catechin/100 g dry matter), indicating a significant presence of these compounds. However, its 1,1-diphenyl-2-picrylhydrazyl (13.51 µg/mL) and ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, (8.52 µg/mL) IC values were comparatively lower than the other mixes. The use of this fraction as a food additive and antioxidant showed significant competitiveness with the conventional preservative, 2,6-di-tert-butyl-4-methylphenol. Tomato extract can be considered a potential natural preservative in food preparations due to its high lycopene content. PRACTICAL APPLICATION: This research provides valuable insights into optimizing the extraction of antioxidants from tomato pomace, using HSPs. The findings have the potential to benefit the food industry by developing improved methods for preserving chicken meat through the application of these optimized antioxidant extracts. By enhancing the preservation process, this study may contribute to extending the shelf life and maintaining the quality of chicken meat, leading to reduced food waste and improved consumer satisfaction.
番茄渣由果皮和种子组成，通常被丢弃或用作动物饲料。然而，它含有有价值的植物化学物质，包括番茄红素。番茄红素是一种天然色素，作为抗氧化剂，它可以降低心血管疾病和癌症等慢性疾病的风险。在这项研究中，我们旨在通过定量测定酚类化合物来研究番茄渣的增值可能性，评估其提取物的抗氧化活性，提取和定量测定番茄红素，并研究番茄皮提取物对鸡肉饼在储存过程中氧化稳定性的影响。使用 Hansen 溶解度参数 (HSP) 评估了不同溶剂混合物提取番茄红素的效果。实验结果表明，最好的溶剂混合物是正己烷/丙酮（50/50），其 Hansen 理论距离为 7.2，表明其具有良好的溶解能力。它还实现了 3.12%的显著提取产率和 20.05mg/100g 的最高番茄红素产率。这种组合在总酚（24.06mg 当量没食子酸/100g 干物质）和类黄酮含量（30.55mg 当量儿茶素/100g 干物质）方面表现出最高值，表明这些化合物的含量很高。然而，其 1,1-二苯基-2-苦基肼基（13.51µg/mL）和 ABTS，2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（8.52µg/mL）IC 值与其他混合物相比相对较低。与常规防腐剂 2,6-二叔丁基-4-甲基苯酚相比，将该馏分用作食品添加剂和抗氧化剂具有显著的竞争力。由于番茄提取物含有丰富的番茄红素，因此可以将其视为食品制剂中的一种潜在天然防腐剂。实际应用：本研究通过使用 HSP 为从番茄渣中优化提取抗氧化剂提供了有价值的见解。这些发现有可能通过应用这些优化的抗氧化提取物来改善鸡肉的保鲜方法，从而使食品工业受益。通过增强保鲜过程，本研究可能有助于延长鸡肉的保质期并保持其质量，从而减少食物浪费并提高消费者满意度。
