Extraction and Utilization of Tomato Peels Lycopene as Antioxidant and Natural Colorants in Beef Burger استخلاص واستخدام ليکوبين قشور الطماطم کمضاد للأکسدة وکملون طبيعي في البيف برجر

درويش, سومية محمد ابراهیم; عبدالحکيم, حسن إسماعیل; عبدالرحمن, مخلص أحمد محمد; مجلى, حمادة

doi:10.21608/jfds.2019.58140

Extraction and Utilization of Tomato Peels Lycopene as Antioxidant and Natural Colorants in Beef Burger استخلاص واستخدام ليکوبين قشور الطماطم کمضاد للأکسدة وکملون طبيعي في البيف برجر

Document Type : Original Article

Authors

¹ قسم علوم وتکنولوجيا الأغذية، کلية الزراعة، جامعة أسيوط، أسيوط، مصر.

² قسم بحوث تکنولوجيا الحاصلات البستانية، معهد بحوث تکنولوجيا الأغذية، مرکز البحوث الزراعية، الجيزة، مصر.

³ قسم علوم وتکنولوجيا الأغذية، کلية الزراعة، جامعة أسيوط، أسيوط، مصر

10.21608/jfds.2019.58140

Abstract

The tomato processing industry generates large amounts of waste, mainly tomato peels which create environmental problems. These residues are attractive sources of bioactive ingredients and pigments. Lycopene is one of the carotenoids, a fat-soluble pigment that has antioxidant properties. This study was conducted to evaluate the stability of lycopene and its antioxidant properties and its impact on these treatments. The degree of stability of lycopene was also studied during storage. After total lycopene compounds were assessed and determined by HPLC. When the colors were separated in tomato husks, it was found to contain two major components, lycopene and beta-carotene. Total phenolic compounds and total flavonoids contents were 3.75 and 0.97 mg/g, lycopene content was 3.75 mg/100g. As well as, antioxidant activity of tomato peels was 38.31% (as DPPH). In some lycopene treatments it was observed that the rate of degradation was increased by increasing pH, temperature and light by increasing the exposure time and the length of storage. The proportion of antioxidant activity of lycopene was close to the known industrial BHT. Where, the levels of crude lycopene extract 100, 200 and 300 ppm had an antioxidant activity were 0.96, 0.98 and 0.99, respectively, compared with those of BHT (1.09). In the sensory evaluation, the best percentage of natural lycopene added was 1% was preferred by the consumer. Storage for beef burger 12 weeks, the amount and remained of lycopene pigments decreased from 0.470 to 0.416 mg/100g, or from 100 to 88.51% during storage period. Meanwhile, lycopene degradation rate increased from 0.0 to 11.49%

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