Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Extraction, Purification, and Characterization of Lycopene from Jordanian Vine Tomato Cultivar, and Study of its Potential Natural Antioxidant Effect on Samen Baladi

Mai Adnan Abdullah¹, Salameh Al Dajah^2*, Ahmad Abu Murad³, Ahmad Mohammed El-Salem³, Ali Mahmoud Khafajah³

¹Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, Al-Huson, P.O. Box 50, Jordan.

²College of Allied Medical Sciences, Isra University Jordan.

³Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University, Jordan.

Corresponding Author Email: Salameh.aldajah@iu.edu.jo

Abstract:

Lycopene is one of the carotenoids, a fat-soluble pigment that has antioxidant properties. Lycopene was extracted from vine tomato wastes, characterized and then introduced to Jordanian traditional sheep ghee (Samen Baladi). The quality attributes in term of peroxide value PV, acidity (%FFA), refractive index (RI) and iodine value (IV) were analyzed according to reference methods. CIE C*.H*. L* colour is measured using Konika Minolta CR-400 Chroma Meter handheld. All parameters were analyzed after storage for one month at room temperature (RT) and at 4°C.
Results showed that lycopene content in vine tomato wastes was 218.74 ppm, it has twice antioxidant power compared with that of ascorbic acid using DPPH scavenging method. The stability of lycopene was affected significantly after storage as its UV/ Vis spectral profile was changed dramatically.
Comparing the Samen Baladi with lycopene, the PV, and FFA% were significantly p < 0.05 lower than those of Samen Baladi without lycopene while the IV was significantly p < 0.05 higher. Upon storage for one month, at RT and 4°C, there were no significant differences in colour during storage, but those with lycopene were significantly p < 0.05 different than those without lycopene in term of C*.H*. L* colour scale indicating that those with lycopene were duller and darker and the hue shifted to red.
We can conclude that lycopene may be a promised natural product to act as natural antioxidant but concerning the changes in colour, it may be a challenge in marketing as it negatively affects customer preference toward this sensory attribute.

Keywords:

Antioxidant; DPPH; Lycopene; Oxidative Instability; Samen Baladi

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