Exploiting the potential of dried tomatoes and their processing by-product to enhance the thermo-oxidative stability of rapeseed oil

Authors:
Mariana-Atena Poiana, Despina-Maria Bordean, Delia-Gabriela Dumbrava, Diana Dogaru, Camelia Moldovan, Diana Raba, Mirela-Viorica Popa, Sofia Popescu, Diana Moigradean

Volume 25, Issue 2;
Pages: 111-116; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The goal of this study was to improve the thermo-oxidative stability of rapeseed oil used in various high-temperature food applications. At the same time, consideration was given to valorize the bioactive potential of a by-product resulting in large amounts from industrial tomatoes processing. For this purpose, the dried tomatoes powder and their processing by-product powder have been added at a level of 200, 500 and 1000 ppm in rapeseed oil subjected to convective heating for 240 min at 185±5°C. Further, the thermo-oxidative degradation of heat-treated oil samples was monitored. The results of this research showed that the tomatoes processing by-product has a high content of bioactive compounds. The tomatoes powder as well as their processing by-product powder added in the oil samples at a level of 500 ppm has an inhibitory effect on the thermo-oxidative degradation of rapeseed oil similar to butylhydroxytoluene (BHT) applied to a level of 200 ppm. Thus, the tomatoes powder and their processing by-product are recommended as natural antioxidants for edible oil used in high-temperature food applications