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RESEARCH PRODUCT
Tomato peel drying and carotenoids stability of the extracts
Luciano CinquantaMarisa Di MatteoGiuseppina AdilettaDonatella AlbaneseMariantonietta D′acuntosubject
chemistry.chemical_classificationEthanolAntioxidantgenetic structuresDPPHmedicine.medical_treatmentEthyl acetatefood and beveragesSettore AGR/15 - Scienze E Tecnologie AlimentarilycopeneIndustrial and Manufacturing EngineeringLycopeneColour differencechemistry.chemical_compoundchemistrytomato peelsBotanymedicinelycopene; b-carotene; tomato peelsFood scienceb-caroteneCarotenoidScavengingFood Sciencedescription
Summary Tomato peels were firstly dried by different methods (hot air, freeze-drying, and fluidized bed drying) to evaluate the recovery of lycopene, β-carotene and DPPH radical scavenging activity. Comparison of the results showed that hot air drying at 50 °C was a suitable method and alternative to freeze-drying to preserve carotenoids compounds and antioxidant activity in tomato peels. Then, ethanol/ethyl acetate (1:1) extracts from tomato peel, previously dried at 50 °C by hot air, were submitted to heat (100 °C) and light treatment (1000 lumen) to evaluate their stability as natural food dyes. Heating of the extracts caused a progressive reduction of total carotenoids, up to about 30% after 250 min of treatment, whereas the colour at the end of heat treatment showed small changes, with an overall colour difference (∆E) equal to 7. Fluorescent lighting treatment showed an almost total degradation of carotenoids in the extracts after 48 h combined with a fading colour.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2014-07-14 |