Tomato peel drying and carotenoids stability of the extracts

Luciano Cinquanta, Mariantonietta D'Acunto, Giuseppina Adiletta, Donatella Albanese, Luciano Cinquanta, Marisa Di Matteo

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)

Abstract

Tomato peels were firstly dried by different methods (hot air, freeze-drying, and fluidized bed drying) toevaluate the recovery of lycopene, b-carotene and DPPH radical scavenging activity. Comparison of theresults showed that hot air drying at 50 °C was a suitable method and alternative to freeze-drying to preservecarotenoids 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 lighttreatment (1000 lumen) to evaluate their stability as natural food dyes. Heating of the extracts caused aprogressive reduction of total carotenoids, up to about 30% after 250 min of treatment, whereas the colourat the end of heat treatment showed small changes, with an overall colour difference (ΔE) equal to 7.Fluorescent lighting treatment showed an almost total degradation of carotenoids in the extracts after48 h combined with a fading colour.
Original languageEnglish
JournalINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY
Publication statusPublished - 2014

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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