| Titles |
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English :
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SUPPLEMENTATION OF POLYUNSATURATED OILS WITH LYCOPENE AS NATURAL ANTIOXIDANT AND ANTIPOLYMERIZATION DURING HEATING PROCESS
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Arabic :
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تدعيم الزيوت عديدة عدم التشبع بالليكوبين كمضاد أكسدة طبيعي ومضاد للبلمرة أثناء عملية التسخين
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| Abstract |
The effect of using lycopene tomato peels as natural antioxidant and antipolymerization on the oxidative stability of polyunsaturated oils (sunflower, soybean) during heating at 180°C±5°C for 4 hr/day for 5 days was evaluated in this study. Various concentrations of lycopene (200, 400, 600, 800 and 1000 ppm) were added to sunflower and soybean oils were compared with - tocopherol (400 ppm); Butylated Hydroxyl Toluene (BHT) at 200 ppm and without antioxidant (control). Oxidative stability of oil samples were determined by Rancimate at 100°C ±2°C. Some physical and chemical constants of both unheated and heated sunflower and soybean oils were determined. The data indicated that addition of lycopene tomato peels to heated oils (sunflower, soybean) induced remarkable antioxidant and antipolymerization activities compared with natural antioxidant ( - tocopherol) and synthetic antioxidant (BHT). Lycopene content in tomato peels was found to be 164.30 ppm concentration.
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| Publication year |
2006
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| Pages |
449- 469
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Minia J. of Agric. Res. J Develop
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| Author(s) from ARC |
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| Publication Type |
Journal
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