Open Access Open Access  Restricted Access Subscription or Fee Access

Enhancement of Lycopene Content in Tomato Pulp by the Addition of Tomato Peel Paste—Optimization and Utilization

Sasikanth Sarangam, Raviteja Thanda, Gayathri Durgavarjula

Abstract


In tomato processing industry tomato peel is discarded as waste, it is rich in lycopene which is a phytochemical. This paper was focused on the utilization of tomato peel in tomato paste and optimization of the process using Response Surface Methodology (RSM). The levels of skin paste and pulp were taken as independent variables whereas lycopene content and Overall Acceptability (OAA) were taken as responses. Numerical optimization was used to obtain the optimum level of skin paste and pulp and it was found at 30 g and 60 g respectively. The tomato paste prepared using this composition had 95.08±0.23 mg/kg lycopene content and was statistically significant (p<0.05). The processed tomato paste was stored under two conditions: a). refrigerated temperature (5ºC) and b). Room temperature (27–30ºC) for a period of 12 months and were analysed for physicochemical properties and lycopene content by UV-VIS spectrophotometer. Storage studies revealed that there are significant changes in chemical composition and lycopene content during storage of the product.


Keywords


Tomato peel paste, Lycopene, Response Surface Methodology, Utilization.

Full Text:

PDF

References


Giovannucci E, Ascherio A, Rimm EB, et al. Intake of carotenoids and retino in relation to risk of prostate cancer. J. Natl. Cancer Inst. 1995; 87(23): 1767-76p.

Gann PH, Ma J, Giovannucci, et al. Lower prostate cancer risk in men with elevated plasma lycopene levels. Cancer research. 1999; 59(6): 1225-30p.

Etminan M, Takkouche B, Caamaño-Isorna F. The role of tomato products and lycopene in the prevention of prostate cancer: a meta-analysis of observational studies. Cancer Epidemiol. Biomarkers Prev.2004; 13(3): 340-345p.

Kuti JO, Konuru HB. Effects of genotype and cultivation environment on lycopene content in red ripe tomatoes. J Sci Food Agr. 2005; 85(12): 2021-6p.

Murcia MA, López-Ayerra B, Martinez-Tomé M, et al. Evolution of ascorbic acid and peroxidase during industrial processing of broccoli. J Sci Food Agr. 2000; 80(13): 1882-6p.

Dewanto V, Wu X, Adom KK, et al. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agr Food Chem. 2002; 50(10): 3010-4p.

Gartner C, Stahl W, Sies H. Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Acan J clini nutri. 1997; 66(1): 116-22p.

Knoblich M, Anderson B, Latshaw D. Analysis of tomato peel and seed byproducts and their use as a source of carotenoids. J Sci Food Agr. 2005; 85(7): 1166-70p.

Shi J, Maguer ML. Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Food Sci .2000; 40(1): 1-42p.

Kassama LS, Shi J, Mittal GS. Optimization of supercritical fluid extraction of lycopene from tomato skin with central composite rotatable design model. Separ Purif Technol. 2008; 60(3): 278-84p.

Toor RK, Savage GP. Antioxidant activity in different fractions of tomatoes. Food Res internll. 2005; 38(5): 487-94p.

Lavecchia R, Zuorro A. Improved lycopene extraction from tomato peels using cell-wall degrading enzymes. Eur Food Res Technol. 2008; 228(1): 153p.

Choudhari SM, Ananthanarayan L. Enzyme aided extraction of lycopene from tomato tissues. Food chem. 2007; 102(1): 77-81p.

Grassino AN, Halambek J, Djaković S, et al. Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor. Food hydrocolloid. 2016; 52: 265-74p.

Jiang F, Hsieh YL. Cellulose nanocrystal isolation from tomato peels and assembled nanofibers. Carbohyd polym.2015; 122: 60-8p.

Benakmoum, Amar, Souheila A, et al. (2008). Valorisation of low-quality edible oil with tomato peel waste. Food chem. 2008; 110(3): 684-690p.

Calvo MM, Garcia ML, Selgas MD. Dry fermented sausages enriched with lycopene from tomato peel. Meat sci. 2008; 80(2): 167-172p.

Mallampati R, Valiyaveettil S. Application of tomato peel as an efficient adsorbent for water purification—alternative biotechnology? RSC Adv. 2012; 2(26): 9914-20p

.

Reboul E, Borel P, Mikail C, et al. Enrichment of tomato paste with 6% tomato peel increases lycopene and β-carotene bioavailability in men. J Nutr. 2005; 135(4): 790-4p.

AOAC. Official Methods of Analysis.15th Edn. Washington, DC: Association of Official Analytical Chemists; 1990.

Sharma SK, Le Maguer M. Lycopene in tomatoes and tomato pulp fractions. Ital J Food Sci. 1996; 8(2): 107-13p.

Shi J, Le Maguer M, Bryan M. Functional foods: biochemical and processing aspects. 2nd Edn. CRC Press; 2002.

Trifirò A, Ghepardi S, Zoni C, et al. Quality changes in tomato concentrate production: Effects of heat treatments. Indust Conserv. 1998; 73(1): 30-41p.


Refbacks

  • There are currently no refbacks.