Olive oil enriched in lycopene from tomato by-product through a co-milling process

References

• Ahuja KDK, Pittaway JK, Ball MJ. 2006. Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation. Nutrition 22:259–265
   PubMed Web of Science ®Google Scholar
• Angerosa F, Mostallino R, Basti C, Vito R. 2000. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chem 68:283–287
   Web of Science ®Google Scholar
• Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro GF. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with quality. J Chrom A 1054:17–31
   PubMed Web of Science ®Google Scholar
• Baccouri O, Bendini A, Cerretani L, Guerfel M, Baccouri B, Lercker G, Zarrouk M, Daoud Ben Miled D. 2008. Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils. Food Chem 111:322–328
   PubMed Web of Science ®Google Scholar
• Benakmoum A, Abbeddou S, Ammouche A, Kefalas P, Gerasopoulos D. 2008. Valorisation of low quality edible oil with tomato peel waste. Food Chem 110:684–690
   Web of Science ®Google Scholar
• Bendini A, Cerretani L, Lercker G. 2007. Survey on the quality of virgin olive oils produced in Romagna. Riv Ital Sost Grasse 84:191–202
   Web of Science ®Google Scholar
• Capanoglu E, Beekwilder J, Boyacioglu D, De Vos RCH, Hall RD. 2010. The effect of industrial food processing on potentially health-beneficial tomato antioxidants. Crit Rev Food Sci Nutr 50:919–930
   PubMed Web of Science ®Google Scholar
• Cazzola P. 2012. Lycopene: biological activity and use perspectives in dermatology. J Plastic Dermat 8:199–210
   Google Scholar
• Cerretani L, Bendini A, Poerio A, Gallina Toschi T. 2008. Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils. Agro Food Ind Hi-Tech 19:64–66
   Web of Science ®Google Scholar
• COI/T.20/Doc No. 29. November 2009. Methods adopted by the International Olive Council for chemical analysis of olive oils and olive-pomace oils. Determination of biophenols in olive oils by HPLC. p. 1–8
   Google Scholar
• Commission Implementing Regulation (EU) No. 1348/2013. Amending regulation (EEC) no. 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off J Eur Union L 338, 17 December 2013, p. 31–67
   Google Scholar
• Consolidated TEXT produced by the CONSLEG system of the Office for Official Publications of the European Communities (CONSLEG: 1991R2568 – 01/11/2003) relative to the EEC No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis
   Google Scholar
• Dumas Y, Dadomo M, Di Lucca G, Grolier P. 2003. Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. J Sci Food Agric 83:369–382
   Web of Science ®Google Scholar
• EFSA. 2011. 9(4), 2031 “Scientific opinion on the substantiation of health claims related to lycopene and protection of DNA, proteins and lipids from oxidative damage, protection of the skin from UV-induced (including photo-oxidative) damage, contribution to normal cardiac function, and maintenance of normal vision pursuant to Article 13(1) of Regulation (EC) No 1924/2006”
   Google Scholar
• Frusciante L, Carli P, Ercolano MR, Pernice R, Di Matteo A, Fogliano V, Pellegrini N. 2007. Antioxidant nutritional quality of tomato. Mol Nutr Food Res 51:609–617
   PubMed Web of Science ®Google Scholar
• George B, Kaur C, Khurdiya DS, Kapoor HC. 2004. Antioxidants in tomato (Lycopersicon esculentum) as a function of genotype. Food Chem 84:45–51
   Web of Science ®Google Scholar
• International Olive Oil Council. 2005. Selection of the characteristic descriptors of the designation of origin. IOOC/T.20/Doc. no 22
   Google Scholar
• Kamiloglu S, Boyacioglu D, Capanoglu E. 2013. The effect of food processing on bioavailability of tomato antioxidants. J Berry Res 3:5–77
   Google Scholar
• Kaulmann A, Bohn T. 2013. Carotenoids, inflammation, and oxidative stress-implications of cellular signaling pathways and relation to chronic disease prevention. Nutr Res 34:907–929
   Web of Science ®Google Scholar
• Knoblich M, Anderson B, Latshaw D. 2005. Analyses of tomato peel and seed by-products and their use as a source of carotenoids. J Sci Food Agric 85:1166–1170
   Web of Science ®Google Scholar
• Mateos R, Espartero JL, Trujillo M, Rìos JJ, Léon-Camacho M, Alcudia F, Cert A. 2001. Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. J Agric Food Chem 49:2185–2192
   PubMed Web of Science ®Google Scholar
• Montesano D, Cossignani L, D’Arco G, Simonetti MS, Damiani P. 2006. Pure lycopene from tomato preserves extra virgin olive oil from natural oxidative events during storage. J Am Oil Chem Soc 83:933–941
   Web of Science ®Google Scholar
• Morellò JR, Romero MP, Motilva MJ. 2006. Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils. J Am Oil Chem Soc 83:683–688
   Web of Science ®Google Scholar
• Pirisi FM, Cabras P, Falqui Cao C, Migliorini M, Mugelli M. 2000. Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. J Agric Food Chem 48:1191–1196
   PubMed Web of Science ®Google Scholar
• Rao AV, Agarwal S. 1999. Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review. Nutr Res 19:305–323
   Web of Science ®Google Scholar
• Rescio L, Di Maio A, Cazzola P. 2010. Lycopene, photo protection and skin care: the benefits of organic quality. J Plastic Derm 6:37–47
   Google Scholar
• Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Gallina Toschi T. 2004. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil. J Agric Food Chem 52:3649–3654
   PubMed Web of Science ®Google Scholar
• Servili M, Selvaggini R, Esposto S, Taticchi A, Montedoro GF, Morozzi G. 2004. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J Chromatogr A 1054:113–127
   PubMed Web of Science ®Google Scholar
• Stahl W, Sies H. 1996. Lycopene: a biologically important carotenoid for humans? Arch Biochem Biophys 336:1–9
   PubMed Web of Science ®Google Scholar
• Toor RK, Savage GP. 2005. Antioxidant activity in different fractions of tomatoes. Food Res Int 38:487–494
   Web of Science ®Google Scholar
• Vallverdú-Queralt A, Arranz S, Casals-Ribes I, Lamuela-Raventós RM. 2012. Stability of the phenolic and carotenoid profile of gazpachos during storage. J Agric Food Chem 60:1981−1988
   Web of Science ®Google Scholar