International Journal of Food Sciences and Nutrition 2015-01-01

Olive oil enriched in lycopene from tomato by-product through a co-milling process.

Alessandra Bendini, Giuseppe Di Lecce, Enrico Valli, Sara Barbieri, Federica Tesini, Tullia Gallina Toschi

Index: Int. J. Food Sci. Nutr. 66 , 371-7, (2015)

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Abstract

The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40 kg of cultivar Correggiolo olives and 60 kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2 mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as "OO dressing enriched in lycopene" or "condiment produced using olives and tomato by-product".