Valorisation of low quality edible oil with tomato peel waste

Abstract

The aim of this study is to enrich edible oils with carotenoids and lycopene from tomato pure´e or tomato peel, an industrial tomato waste. These tomato derivatives were incorporated in refined olive oil, extra virgin olive oil and refined sunflower oil. The incorporation of peel enhanced the concentration of b-carotene and lycopene more than tomato pure´e. Furthermore, the incorporation of both tomato pure´e and peel induced better thermal stability of the refined olive oil compared to extra virgin oil and sunflower oil. A decrease on total phenols as well as some prooxidant activity account for this, when tomato pure´e was incorporated. In our oil preparations, rutin and naringenin, as flavonoids coming exclusively from tomato pure´e or peel, were detected. The enrichment of oils with tomato carotenoids and lycopene, in particular low quality oils like refined olive oils, might be an alternative approach to elaborate new functional foods