Tomato Pomace Pigment : Extraction and Use as Food Colorant

Abstract

Tomato pomace pigment was extracted with organic solvents and corn oil,purified and fractionated on MgO: Celite (1:1 wt/wt) column. Results showed that among the solvents used the extraction of the pigment, carbon tetra chloride: ethanol (1:1) was the most efficient one yielding 166.3 mg pigment extract/ kg tomato pomace. The major carotenoid fractions were : lycopene 71.37%, phytoene 13.3%, phytofluene 5.55%, β-carotene 4.46%, γ-carotene 3.13 and δ- carotene 2.39. Stability of the corn oil extract was poor to heat and light, moderate to oxygen and high to pH in the range of 3.0-9.0. Sensory evaluation of the coloured foods with the same extract indicated that the pigment can be used successfully in the coloration of such foods as ice cream, margarine, potato chips and cooked rice as it imparted no off flavour or objectionable colour.