Shelf Life Enhancement of Butter, Ice-Cream, and Mayonnaise by Addition of Lycopene

Figures & data

Figure 1 HPLC chromatogram of tomato skin extract, lycopene crystals, standard lycopene, and standard β-carotene using a C-18 column eluted with acetonitrile:dichloromethane:methanol (45:10:45) as the mobile phase.

Figure 2 The scanning pattern bands of standard lycopene and lycopene crystals.

Table 1 Effect of storage on peroxide value (PV) (meq O₂/kg fat) and free fatty acids (FFA) (oleic acid/100 g fat) of butter, ice cream, and mayonnaise with or without addition of lycopene (n = 3)

	PV						FFA
	Butter		Ice cream		Mayonnaise		Butter		Ice cream		Mayonnaise
Time (months)	(Control)	(Treated ^1 )	(Control)	(Treated ^2 )	(Control)	(Treated ^3 )	(Control)	(Treated^4)	(Control)	(Treated^5)	(Control)	(Treated^6)
0	0.35^a ± 0.042	0.35^a ± 0.042	1.58^a ± 0.057	1.58^a ± 0.041	1.21^a ± 0.124	0.81^a ± 0.078	0.29^a ± 0.035	0.29^a ± 0.028	0.11^a ± 0.014	0.11^a ± 0.014	0.23^a ± 0.057	0.23^a ± 0.049
1	0.39^a ± 0.028	0.35^a ± 0.049	1.84^b ± 0.085	1.60^a ± 0.028	4.64^b ± 0.178	1.64^b ± 0.106	0.29^a ± 0.014	0.29^a ± 0.042	0.11^a ± 0.014	0.11^a ± 0.028	0.23^a ± 0.042	0.24^a ± 0.057
2	0.53^b ± 0.021	0.40^a ± 0.028	2.30^c ± 0.071	1.77^a ± 0.078	6.96^c ± 0.127	2.73^c ± 0.057	0.40^a ± 0.042	0.33^a ± 0.035	0.14^a ± 0.042	0.11^a ± 0.014	0.34^b ± 0.057	0.28^a ± 0.028
3	0.68^c ± 0.057	0.46^b ± 0.049	3.03^d ± 0.120	2.13^b ± 0.064	8.18^d ± 0.141	3.66^d ± 0.085	0.64^b ± 0.057	0.39^b ± 0.049	0.15^a ± 0.049	0.12^a ± 0.016	0.40^b ± 0.049	0.30^a ± 0.042
4	1.10^d ± 0.057	0.53^c ± 0.057	3.58^e ± 0.092	2.62^c ± 0.049	9.49^e ± 0.092	4.74^e ± 0.057	0.88^c ± 0.064	0.45^b ± 0.057	0.19^a ± 0.028	0.12^a ± 0.028	0.52^c ± 0.014	0.36^a ± 0.085
Values with different superscripts in columns are significantly (p < 0.05) different.
Treated^1—20 mg lycopene/kg; Treated^2—70 mg lycopene/kg; Treated^3—50 mg lycopene/kg.

Table 2 Effect of storage on Hunter color values of control and lycopene containing butter (n = 3)

	Hunter color values
	L*		a*		b*
Time (months)	(Control)	(Treated*)	(Control)	(Treated*)	(Control)	(Treated*)
0	51.62 ± 0.15	48.78 ± 0.48	1.93 ± 0.04	2.36 ± 0.25	14.83 ± 0.09	14.17 ± 0.44
1	51.30 ± 0.06	48.56 ± 0.35	1.89 ± 0.03	2.33 ± 0.29	14.50 ± 0.20	14.41 ± 0.37
2	51.13 ± 0.44	49.40 ± 0.22	1.86 ± 0.02	2.32 ± 0.09	14.35 ± 0.11	14.41 ± 0.04
3	50.57 ± 0.22	48.56 ± 0.20	1.80 ± 0.03	2.32 ± 0.27	14.26 ± 0.24	14.38 ± 0.13
4	50.22 ± 0.10	46.37 ± 0.85	1.77 ± 0.05	2.25 ± 0.25	14.13 ± 0.12	14.18 ± 0.09
*20 mg lycopene/kg.

Table 3 Effect of storage on Hunter color values of control and lycopene containing ice-cream (n = 3)

	Hunter color values
	L*		a*		b*
Time (months)	(Control)	(Treated*)	(Control)	(Treated*)	(Control)	(Treated*)
0	73.76 ± 0.14	84.41 ± 0.31	14.53 ± 0.33	11.56 ± 0.09	28.59 ± 0.17	21.73 ± 0.23
1	73.70 ± 0.16	82.40 ± 0.22	14.43 ± 0.17	11.53 ± 0.21	28.38 ± 0.36	21.71 ± 0.19
2	72.86 ± 0.08	84.40 ± 0.42	14.37 ± 0.53	11.52 ± 0.13	27.90 ± 0.39	21.72 ± 0.14
3	73.01 ± 0.25	84.11 ± 1.01	13.94 ± 0.91	11.36 ± 0.13	27.30 ± 0.36	21.68 ± 0.38
4	72.60 ± 0.20	83.97 ± 0.48	13.21 ± 0.42	11.16 ± 0.73	26.79 ± 0.52	21.29 ± 0.71
*70 mg lycopene/kg.

Table 4 Effect of storage on Hunter color values of control and lycopene containing mayonnaise (n = 3)

	Mayonnaise
	L*		a*		b*
Time (months)	(Control)	(Treated*)	(Control)	(Treated*)	(Control)	(Treated*)
0	49.52 ± 0.31	55.82 ± 0.82	12.60 ± 0.07	10.32 ± 0.16	17.65 ± 0.23	19.95 ± 0.84
1	49.50 ± 0.32	55.76 ± 0.27	12.59 ± 0.36	10.32 ± 1.54	17.65 ± 0.26	19.66 ± 1.30
2	49.52 ± 0.08	55.64 ± 0.87	12.53 ± 0.37	10.31 ± 0.47	17.61 ± 0.34	19.63 ± 0.53
3	49.67 ± 0.40	54.62 ± 0.26	12.33 ± 0.62	10.16 ± 0.88	17.32 ± 0.19	19.51 ± 0.57
4	48.99 ± 0.58	53.66 ± 0.96	12.09 ± 0.73	9.64 ± 1.19	16.90 ± 0.70	19.10 ± 0.97
*50 mg lycopene/kg.

Table 5 Sensory characteristics of butter with or without addition of lycopene (n = 10)

Time (months)	Treatment	Appearance	Color	Aroma	Taste	Texture	Overall acceptability
0	Control	8.58^d ± 0.35	8.68^a ± 0.22	8.59^b ± 0.54	8.73^c ± 0.88	8.32^c ± 1.02	8.58^c ± 0.28
	Treated*	8.47^cd ± 0.47	8.31^bcd ± 0.31	8.47^ab ± 0.81	8.66^c ± 0.51	8.25^c ± 0.57	8.43^bc ± 0.64
1	Control	8.32^bcd ± 0.31	8.51^cd ± 0.36	8.22^ab ± 0.46	8.48^c ± 0.24	8.04^bc ± 0.43	8.31^abc ± 0.87
	Treated*	8.18^bcd ± 0.59	8.17^abcd ± 0.42	8.23^ab ± 0.57	8.31^bc ± 0.65	8.11^bc ± 0.87	8.20^abc ± 0.51
2	Control	7.99^abcd ± 0.21	8.16^abcd ± 0.53	7.96^ab ± 0.95	8.14^abc ± 0.84	7.92^abc ± 0.49	8.03^abc ± 0.52
	Treated*	7.85^abcd ± 0.38	7.94^abc ± 0.24	7.99^ab ± 0.73	8.19^abc ± 0.24	7.89^abc ± 0.26	7.97^abc ± 0.81
3	Control	7.73^abcd ± 0.27	7.82^abc ± 0.29	7.57^ab ± 0.51	7.84^abc ± 0.59	7.61^abc ± 0.54	7.71^abc ± 0.93
	Treated*	7.69^abc ± 0.54	7.58^ab ± 0.34	7.48^ab ± 0.59	7.73^abc ± 0.63	7.48^abc ± 0.87	7.59^abc ± 0.37
4	Control	7.54^ab ± 0.61	7.69^ab ± 0.45	7.33^ab ± 0.82	7.21^ab ± 0.24	6.77^a ± 0.71	7.31^abc ± 0.22
	Treated*	7.31^a ± 0.52	7.45^a ± 0.56	7.24^a ± 0.41	7.09^a ± 0.79	6.89^ab ± 0.45	7.20^a ± 0.48
Values with different superscripts in rows are significantly (p < 0.05) different.
*20 mg lycopene/kg.

Table 6 Sensory characteristics of ice cream with or without addition of lycopene (n = 10)

Time (months)	Treatment	Appearance	Color	Aroma	Taste	Texture	Overall acceptability
0	Control	8.83^ab ± 0.58	7.91 ± 1.17	8.39^b ± 1.47	8.07^ab ± 0.78	8.37^b ± 0.84	8.31^b ± 1.00
	Treated*	8.97^b ± 1.02	8.73 ± 0.62	8.50^b ± 1.10	8.48^b ±0.97	8.41^b ± 1.03	8.62^b ± 0.38
1	Control	8.41^ab ± 1.27	7.74 ± 1.14	8.07^ab ± 1.02	7.77^ab ± 0.45	8.05^ab ± 1.07	8.01^ab ± 0.85
	Treated*	8.72^ab ± 1.02	8.67 ± 1.26	8.24^ab ± 1.09	8.21^b ± 0.44	8.08^ab ± 0.74	8.38^b ± 0.37
2	Control	7.54^ab ± 0.43	7.52 ± 0.56	7.64^ab ± 0.51	7.34^ab ± 0.97	7.71^ab ± 0.51	7.55^ab ± 0.42
	Treated*	8.38^ab ± 1.19	8.47 ± 0.89	8.00^ab ± 0.44	7.91^ab ± 0.53	7.79^ab ± 0.79	8.11^ab ± 0.93
3	Control	7.18^ab ± 0.86	7.34 ± 1.08	7.21^ab ± 0.97	6.95^ab ± 1.02	7.19^ab ± 1.04	7.17^ab ± 0.98
	Treated*	8.12^ab ± 0.72	8.34 ± 1.21	7.79^ab ± 1.04	7.68^ab ± 0.85	7.21^ab ± 1.08	7.83^ab ± 1.11
4	Control	6.89^a ± 1.19	7.18 ± 1.01	6.47^a ± 0.84	6.42^a ± 1.12	6.31^a ± 1.16	6.65^a ± 0.51
	Treated*	8.00^ab ± 1.44	8.21 ± 0.41	7.21^ab ± 0.71	7.29^ab ± 1.24	6.74^ab ± 1.23	7.49^ab ± 0.97
Values with different superscripts in rows are significantly (p < 0.05) different.
*70 mg lycopene/kg.

Table 7 Sensory characteristics of mayonnaise with or without addition of lycopene (n = 10)

Time (months)	Treatment	Appearance	Color	Aroma	Taste	Texture	Overall acceptability
0	Control	8.65^bc ± 1.17	8.37^c ± 0.41	8.63^c ± 0.49	8.18^c ± 0.36	8.57^de ± 0.87	8.45^c ± 0.34
	Treated*	8.87^c ± 0.84	8.69^c ± 0.36	8.68^c ± 0.59	8.24^c ± 1.01	8.71^e ± 0.49	8.64^c ± 0.37
1	Control	8.23^abc ± 0.46	8.14^bc ± 0.43	8.21^bc ± 0.88	7.81^abc ± 0.87	8.05^bcde ± 0.98	8.09^bc ± 0.87
	Treated*	8.39^abc ± 0.89	8.34^c ± 0.23	8.29^bc ± 0.33	7.89^bc ± 0.57	8.19^cde ± 0.51	8.22^bc ± 1.23
2	Control	7.83^abc ± 1.19	7.84^abc ± 1.04	7.74^abc ± 1.09	7.41^abc ± 0.88	7.52^abcde ± 0.94	7.67^abc ± 0.81
	Treated*	7.94^abc ± 1.07	8.14^bc ± 0.44	7.91^abc ± 1.01	7.35^abc ± 0.27	7.68^abcde ± 0.83	7.80^abc ± 0.54
3	Control	7.45^abc ± 1.54	7.67^abc ± 1.08	7.11^abc ± 0.87	7.09^abc ± 0.84	7.12^abc ± 0.64	7.29^abc ± 0.49
	Treated*	7.68^abc ± 0.89	7.94^abc ± 0.67	7.35^abc ± 1.11	7.17^abc ± 0.57	7.31^abcd ± 0.49	7.49^abc ± 0.77
4	Control	6.64^a ± 0.42	6.83^a ± 1.31	6.47^a ± 1.28	6.28^a ± 1.12	6.47^a ± 0.37	6.54^a ± 0.89
	Treated*	6.89^ab ± 0.24	7.18^ab ± 1.01	6.84^ab ± 1.14	6.41^ab ± 1.01	6.78^ab ± 0.83	6.82^ab ± 0.46
Values with different superscript in rows are significantly (p < 0.05) different.
*50 mg lycopene/kg.