Tomato Peel Boosts Oil Performance, Health

Researchers from Algeria have found that enriching edible oils with caroteniods and lycopene from tomato peel—a byproduct of tomato processing—not only improved the healthful aspects of the oils, but also boosted performance. The results of this research are slated for publication in the Oct. 2008 issue of Food Chemistry.

The researchers also tested the effects of tomato purée on the oils. However, tomato peel proved a better source of enrichment for beta carotene and lycopene. Both tomato purée and peel increased the thermal stability of refined olive oil.

These results led the researchers to conclude, “The enrichment of oils with tomato carotenoids and lycopene, in particular low quality oils like refined olive oils, might be an alternative approach to elaborate new functional foods.”