Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil

Miguel A Varas Condori; Gloria J Pascual Chagman; Maritza Barriga-Sanchez; León F Villegas Vilchez; Samantha Ursetta; Américo Guevara Pérez; Alyssa Hidalgo

doi:10.1016/j.foodchem.2019.125327

Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil

Food Chem. 2020 Jan 1:302:125327. doi: 10.1016/j.foodchem.2019.125327. Epub 2019 Aug 3.

Authors

Miguel A Varas Condori¹, Gloria J Pascual Chagman², Maritza Barriga-Sanchez³, León F Villegas Vilchez⁴, Samantha Ursetta⁵, Américo Guevara Pérez⁶, Alyssa Hidalgo⁷

Affiliations

¹ Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Departamento de Tecnología de Alimentos y Productos Agropecuarios, Av. La Molina s/n, Lima 12, Peru. Electronic address: 20101502@lamolina.edu.pe.
² Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Departamento de Tecnología de Alimentos y Productos Agropecuarios, Av. La Molina s/n, Lima 12, Peru. Electronic address: gpascual@lamolina.edu.pe.
³ Laboratorio Físico químico de la DIDITT, Instituto Tecnológico de la Producción, Carretera Ventanilla km 5.2, Callao, Peru. Electronic address: mbarriga@itp.gob.pe.
⁴ Laboratorio de Investigación y Desarrollo, Facultad de Ciencias y Filosofía, Universidad Peruana Cayetano Heredia, Av. Honorio Delgado 430, Lima, Peru. Electronic address: leon.villegas@upch.pe.
⁵ Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy. Electronic address: samantha.ursetta@studenti.unimi.it.
⁶ Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Departamento de Tecnología de Alimentos y Productos Agropecuarios, Av. La Molina s/n, Lima 12, Peru. Electronic address: aguevara@lamolina.edu.pe.
⁷ Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy. Electronic address: alyssa.hidalgovidal@unimi.it.

PMID: 31404870
DOI: 10.1016/j.foodchem.2019.125327

Abstract

The effect of tomato lycopene-rich extract (TLE) addition on shelf-life of linseed oil was evaluated. Linseed oil was extracted by cold pressing and TLE by supercritical CO₂. Linseed oils with and without TLE addition were characterized for moisture, color, refractive index, fatty acid composition and antioxidants. Adding TLE to 80 mg lycopene/kg oil improved linseed oil stability, showing the same induction time at 110 °C (by Rancimat) of control linseed oil with 200 mg/kg butylhydroxytoluene. The increase of free fatty acid, peroxide value, p-anisidine value, K₂₃₂ and K₂₆₈ at 40, 50, and 60 °C until 90 days followed first-order kinetics. Rancidity rate augmented with temperature. TLE addition slowed oil degradation without changing the mechanism since the Arrhenius lines were parallel. Mean Ea were respectively 38.2, 24.7, 38.0, 38.2, 41.5 kJ/mol. TLE addition increased linseed oil shelf-life by 31% (Rancimat) and by 42% (stability kinetics during storage).

Keywords: Antioxidants; Linseed oil; Lycopene extract; Oil hydrolysis; Oxidation kinetics; Rancimat; Shelf-life.

MeSH terms

Aniline Compounds / analysis
Antioxidants / analysis
Antioxidants / chemistry
Butylated Hydroxytoluene / chemistry
Color
Fatty Acids / analysis
Food Storage / methods*
Hydrolysis
Kinetics
Linseed Oil / chemistry*
Lycopene / chemistry*
Oxidation-Reduction
Peroxides / analysis
Plant Extracts / chemistry*
Solanum lycopersicum / chemistry*

Substances

Aniline Compounds
Antioxidants
Fatty Acids
Peroxides
Plant Extracts
Butylated Hydroxytoluene
4-anisidine
Linseed Oil
Lycopene