Lycopene Extraction and Application as a Natural Antioxidant for the Preservation of Ghee in Surplus Tomatos (Solanum Lycopersicum L.)

The current study aims to regulate overabundance tomatoes by exploring the possibility of tomatoes' inherent antioxidants to safeguard lipid or fat-containing dietary items. Ghee loses quality as it gets heated because peroxide and free fatty acids are formed, among other things. Consequently, it is imperative to investigate methods and strategies to halt or reduce ghee's degradation. The purpose of the current investigation was to ascertain the solvent extraction yield of lycopene produced from tomatoes and the efficacy of lycopene in extending the shelf life of ghee relative to commonly used synthetic antioxidants. The experiment was conducted with six different concentrations of lycopene (0.01% w/w, 0.02% w/w, 0.05% w/w, 0.1% w/w, 0.25% w/w and 0.5% w/w) with ghee. The samples were cooled for two hours between each of the first three heat treatments (180 ± 50 C for 15 minutes). Percent inhibition values for radical scavenging activity (DPPH) gradually decreased as the number of heat treatments increased. The lowest decrease was observed with BHA (0.02%), and the maximum decrease was observed with control (unblended). However, up to 49 days, the performance of lycopene (0.02%) was also comparable to that of BHA. All heat treatments did not, however, cause BHA (0.02%) or lycopene (0.02%) to rise in peroxide levels in a same way. As the 49-day period went on, a similar pattern was also seen in the free fatty acid percentage. Being a naturally occurring antioxidant, lycopene (0.02%) may therefore be advised for the preservation of ghee following heat treatments.