2020
DOI: 10.1016/j.fbio.2020.100664
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Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils

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Cited by 42 publications
(29 citation statements)
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“…Similar findings were observed by Khaled et al [59] who found that adult male rabbits fed diet containing 40 mg/kg/BW/day for 12 weeks can improve the antioxidant status by reducing free radicals. Results of the present investigation were previously confirmed by those reported with Andres et al [47] who demonstrated that tomato byproducts are rich in multiple compounds with antioxidant properties such as carotenes, lycopene, phenolic compounds, flavonoids, ascorbic acid and vitamin A [17,47]. In addition, orange peel extract exhibited variable antioxidant activity [11].…”
Section: Discussionsupporting
confidence: 86%
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“…Similar findings were observed by Khaled et al [59] who found that adult male rabbits fed diet containing 40 mg/kg/BW/day for 12 weeks can improve the antioxidant status by reducing free radicals. Results of the present investigation were previously confirmed by those reported with Andres et al [47] who demonstrated that tomato byproducts are rich in multiple compounds with antioxidant properties such as carotenes, lycopene, phenolic compounds, flavonoids, ascorbic acid and vitamin A [17,47]. In addition, orange peel extract exhibited variable antioxidant activity [11].…”
Section: Discussionsupporting
confidence: 86%
“…It could be concluded that there was an improvement of the economic efficiency of diets containing AA, OPE and TPE by 7.81, 6.21 and 4.54, respectively, compared with the control one, due to the improvement of the performance of rabbits. The addition of OPE and TPE as alternative sources of AA enhance the antioxidant status of rabbits [11,17] and lead optimizing the dietary intake of antioxidants such as ascorbic acid.…”
Section: Discussionmentioning
confidence: 99%
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“…Carotenoids are generally extracted using single solvents and mixtures, with varying yields and among these, ethanol, acetone and hexane have been widely accepted in food processing (Cerón-Garcıá et al, 2018). Depending on the sample, ethanol may recover more total carotenoids than hexane, despite lower antioxidant activity of the extracts; a mixture of ethanol, hexane and water (77:17:6) was reported as optimum in one study (Cerón-Garcıá et al, 2018;Azabou et al, 2020). The extent of recovery is influenced by the polarity index of the solvent, which varies from 0 (hexane), 3.624 (50:50 ethanol:hexane) to 5.2 (absolute ethanol) and may be useful if the carotenoids undergo processes that affect solubility and bioaccessibility (Gómez-Mascaraque et al, 2017;López-Rodrıǵuez et al, 2020).…”
Section: Introductionmentioning
confidence: 99%