|SHAO, DONGYAN - NORTHWEST AGRICULTURE AND FORESTRY UNIVERSITY|
|VENKITASAMY, CHANDRASEKAR - UNIVERSITY OF CALIFORNIA|
|LI, XUAN - UNIVERSITY OF CALIFORNIA|
|SHI, JUNLING - XIAN UNIVERSITY|
|WANG, BEI - UNIVERSITY OF CALIFORNIA|
|TEH, HUI EAN - UNIVERSITY OF CALIFORNIA|
Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/5/2015
Publication Date: 5/1/2015
Citation: Shao, D., Venkitasamy, C., Li, X., Pan, Z., Shi, J., Wang, B., Teh, H., Mchugh, T.H. 2015. Thermal and storage characteristics of tomato seed oil. LWT - Food Science and Technology. 63:191-197. doi: 10.1016/j.lwt.2015.03.010.
Interpretive Summary: Tomato seed oil consists of up to 80.10% total unsaturated fatty acid with high content of linoleic and oleic acids which can prevent thrombosis, dilate blood vessels, and inhibit cardiovascular diseases. The oil also exhibits higher antioxidant activity than other common commercial edible oils, such as olive oil, corn oil, and soybean oil. When used in frying or during storage, tomato seed oil might undergo deterioration. The objectives of this research were to determine the changes in quality and oxidative stability of tomato seed oil during heating at a common frying temperature and under different storage conditions. Results showed that the tomato seed oil had high thermal stability with excellent physicochemical profile even after heating for 50 h at 180ºC. The antioxidants such as tocopherol and polyphenol were likely the most significant contributor to the high thermal stability. It is concluded that there is a great potential for tomato seed oil to be used as edible oil as it possessed high heating stability.
Technical Abstract: Thermal oxidative stability and effect of different storage conditions on quality characteristics of tomato seed oil have not been studied. The objectives of this research were to determine the changes in quality and oxidative stability of tomato seed oil, including color, antioxidant activity, peroxide value, saponification value, iodine value and acid value, during heating for 50 h at a common frying temperature (180°C) and under different storage conditions of temperature (25°C and 35°C), light, and headspace volume (10 mL and 25 mL in 50 mL container) as a function of storage time (up to 210 days at 25°C and 105 days at 35°C). Results showed that the tomato seed oil had high thermal stability with excellent physicochemical profile after heating. The antioxidants such as tocopherol and polyphenol were likely the most significant contributor to the high thermal stability. High temperature, exposure to light, and large headspace volume significantly accelerated the deterioration of tomato seed oil during storage, among which the temperature had the most pronounced effect followed by light and headspace volume. The results indicated that tomato seed oil had excellent quality and properties to be used as edible oil.