Plant Oils as Alternative Solvents for Valorization of Fruit By-products

Extraction of lipophilic phytochemicals from plant matrices with edible oils could result in ready-to-use extracts whose valuable physical, chemical and biological properties determine their suitability for inclusion in final product's composition. For the aims of the current study, almond and grape seed oils were chosen as green solvents for the extraction of antioxidants from by-products of Physalis peruviana fruits after juicing. Achieving specific amounts of β-carotene β-Car.) in the oils was a result of the application of two different approaches: (i) addition of the individual substance and (ii) extraction from the plant material. Their photo-oxidative stability was studied and compared. Addition of individual carotene in a range 0.002–0.05% could significantly improve the oxidation stability of oils. Ultrasonic extraction of dried residues of P. peruviana fruits resulted in the enrichment of almond and grape oil with carotenoids, including β-Car., by about 0.004%, but without any observed reduction in the oxidation rate(s).