Vol. 11, Special Issue 9 (2022)

Author(s):
Sumit Kumar, S Vignesh, Sunil CK, N Venkatachalapathy and Ashish Rawson

Abstract:
Tomato waste (seed) is generated in large amounts from the tomato processing industries which constitutes a good quantity and quality oil. The present study aimed to blend the tomato seed oil with the sunflower oil in order to stabilize it and use it for edible purposes. Preliminarily various ratios (1:4, 2:3, 3:2 and 4:1) of tomato seed oil and sunflower oil blend was evaluated for peroxide value (PV), antioxidant activity and colour value. The optimized blending ratio (2:3) of tomato seed oil and sunflower oil was selected due to improved antioxidant activity and peroxide value. The optimized blended oil was evaluated for its quality which includes p-anisidine value, peroxide value, colour change, FTIR spectrum, antioxidant activity and specific gravity. These quality parameters of the blended oil were compared with the raw tomato seed oil and sunflower oil. The blended oil of tomato seed oil and sunflower oil was observed to have higher antioxidant activity and good resistance to secondary oxidation which makes the blended oil a good candidate for consumption purposes.