LUTEIN EXTRACTION FROM TOMATO PEELS AND ITS EVALUATION OF HEAT STABILITY
Lutein, a yellow xanthophyll, is a very important nutritional compound in human diet because of its positive effects in the prevention of age-related macular degeneration and other eye diseases. In this study a rapid and food-grade solvent extraction for lutein content was performed on tomato peel, provided by a local tomato processing factory, with an extraction yield of lutein equal to 11.5 μg/gdm. In order to evaluate its potential use as diet supplements in the preparation of functional foods the extract was heated at 50 and 100°C for 40 min and lutein percentage decrease was recorded. Heating of the extracts caused a progressive reduction of lutein, up to 30.7 and 62.8% at the end of heating for both temperatures. The colour at the end of heat treatment showed small changes, with perceptible total colour differences (ΔE) only for heating at high temperature.
Adiletta, G., Memoli, A., Albanese, D., Crescitelli, A. and Di Matteo, M. (2015). LUTEIN EXTRACTION FROM TOMATO PEELS AND ITS EVALUATION OF HEAT STABILITY. Acta Hortic. 1081, 275-280
lutein, tomato by-product, nutraceutic, heat stability