Lycopene as Nutraceuticals

Dutta, Debasmita; Dutta, Debjani

doi:10.1002/9781119746843.ch11

Cited by 2 publications

(1 citation statement)

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“…It is recently that lycopene has garnered significant attention as a pharmaceutical component (Amr & Raie, 2022). A whole mature tomato contains approximately 3.4 mg of lycopene per 100 g (dry weight), while tomato peel contains approximately 12 mg of lycopene per 100 g of peel (dry weight) (Dutta & Dutta, 2022). In the meat industry, there is an ongoing pursuit for natural alternatives to replace synthetic food additives, such as tertiary butylhydroquinone, butylated hydroxyanisole, and butylated hydroxytoluene (Antończyk et al., 2023), which were used to prevent rancidity and preserve the nutritional and qualitative attributes of meat products (Khezerlou et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Optimization of antioxidant and lycopene extraction from tomato pomace using Hansen solubility parameters and its application in chicken meat preservation

Karoui,

Chaabani,

Dali

et al. 2023

Journal of Food Science

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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) IC50 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 ApplicationThis 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.

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