Page Header

Enzymatic Assisted Treatments of Lycopene Extraction from Tomato (Lycopersicon Esculentum) Peels using Rice Bran Oil

Trang M. T. Nguyen, Ha V. H. Nguyen

Abstract


Although having the potential to prevent oxidation and cardiovascular diseases due to the substantial amount of lycopene it contains, the massive quantity of tomato peels is now solely discarded as a by-product of the processing industry. In the present study, the effects of enzymatic treatments on lycopene content extracted from tomato peels using rice bran oil were evaluated. A two-step protocol was followed: the tomato peels were treated with enzyme and then extracted with rice bran oil for 1 h at 25 °C and a solid percentage of 3.5%. Treatment factors investigated were Viscozyme L. concentrations (0.5–2.5 %), incubation time (30–150 min) and incubation temperatures (30–70 °C). Antioxidant capacity, peroxide value, acid value and color changes of the rich-pigmented oil product were analyzed. Under the best extraction conditions (Enzyme concentration = 2%; Incubation time = 90 min; Incubation temperature = 50 °C), the lycopene content was extracted up to 320 mg/100 g of dry weight. Results showed that using Viscozyme L. significantly (p ≤ 0.05) increased the lycopene content in the pigmented oil product. These results suggested the idea of using a cell-wall degrading enzyme in the extraction to promote the use of tomato by-products as a rich source of lycopene and a good approach for waste utilization.


Keywords



[1] Mendelová, M. Fikselová, and L. Mendel, “Carotenoids and lycopene content in fresh and dried tomato fruits and tomato juice,” Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, vol. 61, no. 5, pp. 1329– 1337, 2013.

 

[2] E. N. Story, R. E. Erica, and S. J. Schwartz, “An update on the health effects of tomato lycopene,” Annual Review of Food Science and Technology,” vol. 1, pp. 189–210, 2010.

 

[3] K. W. Kong, H. E. Khoo, K. N. Prasad, A. Ismail, C. P. Tan, and N. F. Rajab, “Revealing the power of the natural red pigment lycopene,” Molecules, vol. 15, no. 2, pp. 959–987, 2010.

 

[4] M. Camara, M. de Cortes Sánchez-Mata, V. Fernández-Ruiz, R. M. Cámara, S. Manzoor, and J. O. Caceres, “Lycopene: A review of chemical and biological activity related to beneficial health effects,” Studies in Natural Products Chemistry, vol. 40, pp. 383–426, 2013.

 

[5] J. Chen, J. Shi, S. J. Xue, and Y. Ma, “Comparison of lycopene stability in water-and oil-based food model systems under thermal-and light-irradiation treatments,” LWT-Food Science and Technology, vol. 42, no. 3, pp. 740–747, 2009.

 

[6] R. K. Saini, K. R. R. Rengasamy, G. Zengin, and Y.-S. Keum, “Protective effects of lycopene in cancer, cardiovascular, and neurodegenerative diseases: An update on epidemiological and mechanistic perspectives,” Pharmacological Research, vol. 155, 2020, Art. No. 104730.

 

[7] M. M. Poojary and P. Passamonti, “Extraction of lycopene from tomato processing waste: Kinetics and modelling,” Food Chemistry, vol. 173, pp. 943–950, 2015.

 

[8] G. Catalkaya and D. Kahveci, “Optimization of enzyme assisted extraction of lycopene from industrial tomato waste,” Separation and Purification Technology, vol. 219, pp. 55–63, 2019.

 

[9] G. Ronen, M. Cohen, D. Zamir, and J. Hirschberg, “Regulation of carotenoid biosynthesis during tomato fruit development: Expression of the gene for lycopene epsilon‐cyclase is down‐regulated during ripening and is elevated in the mutant Delta,” The Plant Journal, vol. 17, no. 4, pp. 341–351, 1999.

 

[10] Genova, P. Schreinemachers, and V. Afari-Sefa, “Adoption, yield and profitability of tomato grafting technique in Vietnam,” in Regional Symposium on Sustaining Small-Scale Vegetable Production and Marketing Systems for Food and Nutrition Security (SEAVEG2014), pp. 206–216, 2015.

 

[11] A. Zuorro, R. Lavecchia, F. Medici, and L. Piga, “Enzyme-assisted production of tomato seed oil enriched with lycopene from tomato pomace,” Food and Bioprocess Technology, vol. 6, no. 12, pp. 3499–3509, 2013.

 

[12] A. H. Al-Muhtaseb, M. Al-Harahsheh, M. A. Hararah, and T. R. A. Magee, “Drying characteristics and quality change of unutilized-protein rich-tomato pomace with and without osmotic pre-treatment,” Industrial Crops and Products, vol. 31, no. 1, pp. 171–177, 2010.

 

[13] R. C. Ranveer, S. N. Patil, and A. K. Sahoo, “Effect of different parameters on enzyme-assisted extraction of lycopene from tomato processing waste,” Food and Bioproducts Processing, vol. 91, no. 4, pp. 370–375, 2013.

 

[14] S. Cuccolini, A. Aldini, L. Visai, M. Daglia, and D. Ferrari, “Environmentally friendly lycopene purification from tomato peel waste: Enzymatic assisted aqueous extraction,” Journal of Agricultural and Food Chemistry, vol. 61, no. 8, pp. 1646–1651, 2013.

 

[15] S. K. Sharma and M. L. Maguer, “Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions,” Food Research International, vol. 29, no. 3–4, pp. 309–315, 1996.

 

[16] M. S. Lenucci, M. De Caroli, P. P. Marrese, A. Iurlaro, L. Rescio, V. Böhm, and G. Piro, “Enzyme-aided extraction of lycopene from high-pigment tomato cultivars by supercritical carbon dioxide,” Food Chemistry, vol. 170, pp. 193–202, 2015.

 

[17] R. Lavecchia and A. Zuorro, “Improved lycopene extraction from tomato peels using cell-wall degrading enzymes,” European Food Research and Technology, vol. 228, no. 1, pp. 153–158, 2008.

 

[18] I. Navarro-González, V. García-Valverde, J. García-Alonso, and M. J. Periago, “Chemical profile, functional and antioxidant properties of tomato peel fiber,” Food Research International, vol. 44, no. 5, pp. 1528–1535, 2011.

 

[19] E. H. Papaioannou and A. J. Karabelas, “Lycopene recovery from tomato peel under mild conditions assisted by enzymatic pre-treatment and non-ionic surfactants,” Acta Biochimica Polonica, vol. 59, no. 1, pp. 71–74, 2012.

 

[20] A. Zuorro and R. Lavecchia, “Mild enzymatic method for the extraction of lycopene from tomato paste,” Biotechnology & Biotechnological Equipment, vol. 24, no. 2, pp. 1854–1857, 2010.

 

[21] E. J. Panakkal, N. Kitiborwornkul, M. Sriariyannun, J. Ratanapoompinyo, P. Yasurin, and S. Asavasanti, “Production of food flavouring agents by enzymatic reaction and microbial fermentation,” Applied Science and Engineering Progress, vol. 14, no. 3, pp. 297–312, 2021, doi: 10.14416/j.asep. 2021.04.006.

 

[22] H. C. Tran, H. A. T. Le, T. T. Le, and V. M. Phan, “Effects of enzyme types and extraction conditions on protein recovery and antioxidant properties of hydrolysed proteins derived from defatted Lemna minor,” Applied Science and Engineering Progress, vol. 14, no. 3, pp. 360– 369, 2021, doi: 10.14416/j.asep.2021.05.003.

 

[23] S. Akkarachaneeyakorn, A. Artwichai, S. Maingam, and K. Kinmonta, “Increasing the efficiency of Gac (Momordica cochinchinensis Spreng) aril oil extraction by commercial pectinase pretreatment and microwave dehydration,” Applied Science and Engineering Progress, vol. 16, no. 1, 2022, Art. no. 5695, doi: 10.14416/j.asep.2022.02.007.

 

[24] T. M. T. Nguyen and M. T. Nguyen, “Effect of enzymatic treatments on lycopene in vitro bioaccessibility in high pressure homogenized tomato puree and chromoplast fraction,” Can Tho University Journal of Science, vol. 1, pp. 61–68, 2015.

 

[25] P. Nath, C. Kaur, S. G. Rudra, and E. Varghese, “Enzyme-assisted extraction of carotenoid-rich extract from red capsicum (Capsicum annum),” Agricultural research, vol. 5, pp. 193–204, 2016.

 

[26] T. T. Y. Nhi, “Enzyme assisted extraction of GAC oil (Momordica Cochinchinensis Spreng) from dried aril,” Journal of Food and Nutrition Sciences, vol. 4, no. 1, pp. 1–6, 2016.

 

[27] A. Wikiera, M. Mika, A. Starzyńska-Janiszewska, and B. Stodolak, “Development of complete hydrolysis of pectins from apple pomace,” Food Chemistry, vol. 172, pp. 675–680, 2015.

 

[28] P. J. Munde, A. B. Muley, M. R. Ladole, A. V. Pawar, M. S. Talib, and V. R. Parate, “Optimization of pectinase-assisted and tri-solvent-mediated extraction and recovery of lycopene from waste tomato peels,” 3 Biotech, vol. 7, no. 3, pp. 1–10, 2017.

 

[29] K. W. Gross, “Fractionation and partial characterization of cell walls from normal and non-ripening mutant tomato fruit,” Physiologia Plantarum, vol. 62, no. 1, pp. 25–32, 1984.

 

[30] M. Roiaini, H. M. Seyed, S. Jinap, and H. Norhayati, “Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter,” International Food Research Journal, vol. 23, no.1, pp. 47–54, 2016.

 

[31] M. Kehili, S. Choura, A. Zammel, N. Allouche, and S. Sayadi, “Oxidative stability of refined olive and sunflower oils supplemented with lycopene-rich oleoresin from tomato peels industrial by-product, during accelerated shelf-life storage,” Food Chemistry, vol. 246, pp. 295– 304, 2018.

 

[32] S. Rahimi and M. Mikani, “Lycopene green ultrasound-assisted extraction using edible oil accompany with response surface methodology (RSM) optimization performance: Application in tomato processing wastes,” Microchemical Journal, vol. 146, pp. 1033–1042, 2019.

 

[33] H. S. Ribeiro, K. Ax, and H. Schubert, “Stability of Lycopene Emulsions in Food Systems,” Journal of Food Science, vol. 68, no. 9, pp. 2730– 2734, 2003.

 

[34] A. M. Goula, M. Ververi, A. A. Adamopoulou, and K. Kaderides, “Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils,” Ultrasonics Sono­chemistry, vol. 34, pp. 821–830, 2017.

 

[35] S. Krichnavaruk, A. Shotipruk, M. Goto, and P. Pavasant, “Supercritical carbon dioxide extraction of astaxanthin from Haematococcus pluvialis with vegetable oils as co-solvent,” Bioresource Technology, vol. 99, no. 13, pp. 5556–5560, 2008.

 

[36] D. He and L. Lingyi, Analytical Aspects of Rice Bran Oil. Amsterdam, Netherlands: Elsevier, pp. 169–181, 2019.

 

[37] Y. Yunardi, H. Meilina, U. Fathanah, R. Mahadina, A. Rinaldi, and J. Jauharlina, “Potential of edible oil production from rice bran in Indonesia: A review,” IOP Conference Series, vol. 845, no. 1, 2020, Art. no. 012030.

 

[38] M. Patel and S. N. Naik, “Gamma-oryzanol from rice bran oil – A review,” Journal of Scientific & Industrial Research, vol. 63, no. 7, pp. 569–578, 2004.

 

[39] R. Lavecchia and A. Zuorro, “Thermal stability of tomato lycopene in vegetable oils,” Chemical Technology: An Indian Journal, vol. 1, no. 2–4, pp. 80–87, 2006.

 

[40] S. Goebel, S. Avallone, P. Detchewa, P. Maneerat, and W. Sriwichai, “Natural and synthetic antioxidants prevent the degradation of vitamin D3 fortification in canola oil during baking and in vitro digestion,” Applied Science and Engineering Progress, vol. 14, no. 2, pp. 247–258, 2021, doi: 10.14416/j.asep.2021.01.005.

 

[41] N. Chairerk, P. Pongyeela, J. Chungsiriporn, and N. Rakmak, “Ethanol extraction of active ingredients and antioxidants from germinated sangyod rice,” Applied Science and Engineering Progress, vol. 14, no. 1, pp. 52–59, 2019, doi: 10.14416/j.asep.2019.03.003.

 

[42] United States Department of Agriculture, “Shipping Point and Market Inspection Instructions,” USDA, Washington, USA, 2005.

 

[43] W. G. Schultz, “Commercial feasibility of recovering tomato processing residuals for food use,” EPA, OH, USA, Rep. 600 2 78 202, 1978.

 

[44] W. Brand-Williams, M.-E. Cuvelier, and C. Berset, “Use of a free radical method to evaluate antioxidant activity,” Lebensmittel- Wissenschaft & Technologie, vol. 28, no. 1, pp. 25–30, 1995.

 

[45] S. Nielsen, Food Analysis. Berlin, Germany: Springer Verlag, 2017.

 

[46] S. Rahimpour and S. T. Dinani, “Lycopene extraction from tomato processing waste using ultrasound and cell-wall degrading enzymes,” Journal of Food Measurement and Characterization, vol. 12, no. 4, pp. 2394–2403, 2018.

 

[47] S. K. Choudhari and L. Ananthanarayan, “Enzyme aided extraction of lycopene from tomato tissues,” Food Chemistry, vol. 102, no. 1, pp. 77–81, 2007.

 

[48] V. H. Nam, “Improvement of lycopene extraction from tomatoes by enzyme–assisted treatment,” Vietnam Journal of Science and Technology, vol. 54, no. 4A, p. 275, 2018.

 

[49] S. Brandt, Z. Pék, É. Barna, A. Lugasi, and L. Helyes, “Lycopene content and color of ripening tomatoes as affected by environmental conditions,” Journal of the Science of Food and Agriculture, vol. 86, no. 4, pp. 568–572, 2006.

 

[50] J. Javanmardi and C. Kubota, “Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage,” Postharvest Biology and Technology, vol. 41, no. 2, pp. 151–155, 2006.

 

[51] F. Arab, I. Alemzadeh, and V. Maghsoudi, “Determination of antioxidant component and activity of rice bran extract,” Scientia Iranica, vol. 18, no. 6, pp. 1402–1406, 2011.

 

[52] N. Pellegrini, M. Serafini, B. Colombi, D. D. Rio, S. Salvatore, M. Bianchi, and F. Brighenti, “Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays,” The Journal of Nutrition, vol. 133, no. 9, pp. 2812–2819, 2003.

 

[53] R. Amarowicz, “Lycopene as a natural antioxidant,” European Journal of Lipid Science and Technology, vol. 113, no. 6, pp. 675–677, 2011.

 

[54] C. Xie, Z. F. Ma, F. Li, H. Zhang, L. Kong, Z. Yang, and W. Xie, “Storage quality of walnut oil containing lycopene during accelerated oxidation,” Journal of Food Science and Technology, vol. 55, no. 4, pp. 1387–1395, 2018.

 

[55] R. G. D. B. Mariano, S. Couri, and S. P. Freitas, “Enzymatic technology to improve oil extraction from Caryocar brasiliense camb. (Pequi) Pulp,” Revista Brasileira de Fruticultura, vol. 31, pp. 637–643, 2009.

 

[56] V. Nour, A. R. Corbu, P. Rotaru, I. Karageorgou, and S. Lalas, “Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils,” Grasas y Aceites, vol. 69, no. 1, p. 238, 2018.

 

[57] J. Terao, R. Yamauchi, H. Murakami, and S. Matsushita, “Inhibitory effects of tocopherols and β‐carotene on singlet oxygen‐initiated photooxidation of methyl linoleate and soybean oil,” Journal of Food Processing and Preservation, vol. 4, no. 1–2, pp. 79–93, 1980.

 

[58] T. Suzuki, R. Usuki, and T. Kaneda, “The role of carotenoids in the oxidative deterioration of edible oils,” Journal of Japan Oil Chemists' Society, vol. 38, no. 6, pp. 486–491, 1989.

 

[59] T. S. Bisht, S. K. Sharma, R. C. Sati, V. K. Rao, V. K. Yadav, A. K. Dixit, and C. S. Chopra, “Improvement of efficiency of oil extraction from wild apricot kernels by using enzymes,” Journal of Food Science and Technology, vol. 52, no. 3, pp. 1543–1551, 2015.

 

[60] S. Mingyai, A. Kettawan, K. Srikaeo, and R. Singanusong, “Physicochemical and antioxidant properties of rice bran oils produced from colored rice using different extraction methods,” Journal of Oleo Science, vol. 66, no. 6, pp. 565–572, 2017.

 

[61] J. Shi, Y. Kakuda, and D. W. K. Yeung, “Antioxidative properties of lycopene and other carotenoids from tomatoes: Synergistic effects,” Biofactors, vol. 21, no. 1–4, pp. 203–210, 2004.

 

[62] T. Nguyen, “Optimization of the ratios of material to solvent and ultrasound treatments for total carotenoids extraction from Canistel Fruit (Pouteria campechiana (Kunth) Baehnl) using Sunflower Oil,” M.S. thesis, International University, Ho Chi Minh City, Vietnam, 2018.

 

[63] R. Khanum and H. Thevanayagam, “Lipid peroxidation: Its effects on the formulation and use of pharmaceutical emulsions,” Asian Journal of Pharmaceutical Sciences, vol. 12, no. 5, pp. 401–411, 2017.

 

[64] X. Zhuang, T. Yin, W. Han, and X. Zhang, Nutritional Ingredients and Active Compositions of Defatted Rice Bran. Amsterdam, Netherlands: Elsevier, 2019, pp. 247–270.

 

[65] D. B. Rodriguez-Amaya, A Guide to Carotenoid Analysis in Foods, Washington: ILSI press, 2001.

Full Text: PDF

DOI: 10.14416/j.asep.2023.08.003

Refbacks

  • There are currently no refbacks.