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

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dc.contributor.author Condori, MAV es_PE
dc.contributor.author Chagman, GJP es_PE
dc.contributor.author Barriga-Sanchez, M es_PE
dc.contributor.author Vilchez, LFV es_PE
dc.contributor.author Ursetta, S es_PE
dc.contributor.author Perez, AG es_PE
dc.contributor.author Hidalgo, A es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2020
dc.description.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).
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.foodchem.2019.125327
dc.identifier.isi 483991900016
dc.identifier.uri https://hdl.handle.net/20.500.12390/1176
dc.language.iso eng
dc.publisher Food Chemistry
dc.relation.ispartof Food Chemistry
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject RancimatDuración
dc.subject Antioxidantes es_PE
dc.subject Aceite de linaza es_PE
dc.subject Extracto de licopeno es_PE
dc.subject Hidrólisis de aceite es_PE
dc.subject cinética de oxidación es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#1.04.00
dc.title Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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