Effects of Dietary Dried Tomato Pomace Fed to Lactating Cows as Endogenous Lycopene Source on Antioxidant and Physico-Chemical Properties of Cow Milk Yoghurt
Keywords:
Dried tomato pomace, Endogenous lycopene, Lactating cows, yoghurt.
Abstract
The study was conducted to evaluate the effects dietary dried tomato pomace as endogenous lycopene source on the antioxidant and physico-chemical properties of cow milk yoghurt. 15 lactating white fulani cows (WFC) were used for the experiment, three animals each were allotted to five dietary treatments containing dried tomato pomace as in three graded levels, (250g, 500g, and 750g) including the negative (no DTP was added) and positive control (containing 30mg standard lycopene). The animals were fed for 5 weeks, with 2 weeks adaptation period. At the end of feeding, yoghurt was processed with milk collected from the animals, and was stored at 4oC for 28 days and then evaluated for shelf stability on antioxidant activity and physico-chemical properties. Data generated were subjected to the General Linear Model (GML) procedure of SAS, differences among treatments and storage were compared using DMRT. Data for antioxidant assay (DPPH) was subjected to IC50 analysis, while others were analyzed using a simple descriptive statistic (bar charts). Physicochemical and proximate assay revealed a significant (p<0.01, p<0.05) difference in the properties of both fresh and stored yoghurts. Yoghurt syneresis (6.54 ± 0.30 to 5.18 ± 0.14), moisture (86.34 ± 0.01 to 85.30 ± 0.05) and lactose contents (2.47 ± 0.07 to 1.98 ± 0.02) decreased as the level of dietary DTP increased in the yoghurt. pH (4.54 ± 0.02 to 4.30 ± 0.06) and CP (4.21 ± 0.02 to 4.00 ± 0.01) decreased as storage period increased from 0 to 28 days, while syneresis, fat and ash contents increased, with higher values (6.84 ± 0.20, 4.15 ± 0.00, 0.81 ± 0.02) at 28 days. The total phenolic contents (TPC) (29.32 to 158.98 mg GAE/100g), DPPH radical scavenging activity (10021.18 to 98.65 µg/mL), ORAC (12.2 to 74.2%) increased, while lipid oxidation decreased (4.04 to 2.39 nmol/mL) in the experimental yoghurt samples. During storage, TPC decreased, while radical scavenging activities of DPPH increased in treated samples. In conclusion, inclusion of DTP (up to 750g inclusion level) in the diet of lactating cows can improve most of the properties in terms of antioxidant, physico-chemical, proximate and shelf life of yoghurt.
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References
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Aksoylu, O.Z., Çelik, K., Günç E.P. and Hepçimen, A.Z. (2020). A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil. Journal of Food Chemistry and Nanotechnology, 6(1): 9-17.
Association of Official Analytical Chemists: (AOAC) (2005). AOAC International.18th Edition, Gaithersburg, MD, United States of America. Official methods of Analysis, 8: 8-25.
Badan Standarisasi Nasional (2009). Yogurt SNI 2981-2009 Jakarta.
Barrantes, E., Tamime, A.Y., Muir, D.D. and Sword, A.M. (1994). The effect of substitution of fat by microparticulate whey protein on the quality of set-type natural yoghurt. Journal of the Society of Dairy Technology, 47(2): 61–68.
Basnet, S., Schneider, M., Gazit, A., Mander, G. and Doctor, A. (2010). Fresh goat’s milk for infants: Myths and realities a review. Pediatrics, 125(4): e973–e977.
Blois, M.S. (1958). Antioxidant Determinations by the Use of a Stable Free Radical. Nature,181: 1199–1200.
Caluya, R.R., Sair, R.R., Recta, G.M.R. and Balneg, B.B. (2003). Tomato pomace as feed for livestock and poultry. Mariano Marco State University.
Citta, A., Folda, A., Valeria, S., Guido S., Alberto B., Marco B., Emiliano F. and Maria P.R. (2017). Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life. Food Science and Nutrition, 5(6).
Cho, W., Kim, D., Lee, H., Yeon, S. and Lee, C. (2020). Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA - Journal of Food, 18: 43-50.
Dalling M.J. (1986). Plant proteolytic enzymes. Boca Raton, Florida, USA: CRC Press; 1986.
Dannenberg, F. and Kessler, H.G. (2017). Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt. 1. Syneresis. Milchwissenschaft, 43: 632-635.
Domagala, J., Sady, M., Grega, T. and Bonczar, G. (2008). The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute. International Journal of Food Properties, 8(2): 395–404.
Dublin-Green, M. and Ibe, S.N. (2005). Quality Evaluation of Yoghurts produced commercially in Lagos, Nigeria. African Journal of Applied Zoology and Environmental Biology 7: 78-82.
Egwim, E., Amanabo, M., Yahaya, A. and Mainu, B. (2013). Nigerian Indigenous Fermented Foods: Processes and Prospects. 10: 5772/52877.
Ehirim, F.N. and Ndimantang, B.E. (2004). Production and Evaluation of yoghurt from cow - say milk Blends. Journal of Agriculture and food science, 3 (1): 33-39.
FAO (2020). Animal production. Available at: http://www.fao.org/animal-production/en/. Retrieved on November 04, 2018.
FDA, (2009). Milk and cream products and yogurt Karagul-Yuceer, Y., P.C. Coggins, J.C. Wilson and C.H. products. Food and Drug Administration FederalWhite, 1999. Carbonated yogurt-sensory properties Register, 74: 2448.
Gasmalla, M.A., Gasmalla, K.E.K., Abubakar, M., Waleed, A. and Wei, Z. (2013). Evaluation of some physicochemical parameters of three commercial milk products. Pakistan Journal of Food Science, 23(2): 62–65.
Gebeyew, K., Animut, G., Urge, M. and Feyera, T. (2015). The effect of feeding dried tomato pomace and concentrate on nutritional and parameters of Harargh highland sheep, Eastern Ethiopia. Journal of Advanced Dairy Research, 3: 1
Halliwell, B. and Gutteridge, J.M. (2015). Free radicals in biology and medicine. Oxford University Press, USA.
Hassan, A. and Amjad, I. (2012). Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analyses during storage. African Journal of Microbiology Research, 4(1).
Hemme, T. and Otte, J. (2010). Status and Prospects for Smallholder Milk Production: A Global Perspective (PDF). Food and Agriculture Organization of the United Nations.
Homayouni, A.A., Payahoo, L. and Azizi, A. (2012). Effects of Probiotics on Lipid Profile: A Review. American Journal of Food Technology, 7(5): 251-265.
Howard, L.R., Pandjaitan, N., Morelock, T. and Gil, M.I. (2002). Antioxidant capacity and phenolic content of spinach as affected by genetics and growing season. Journal of Agricultural and Food Chemistry, 50: 5891–5896.
Jenness, R. (1985). Biochemical and nutritional aspects of milk and colostrum. Ch. 5 in Lactation, B. L. Larson, editor. ed. Ames: Iowa State University Press.
KNARDA, (2006). Kano Agricultural Rural Development Authority. Meteorological station reports. Temperature record Book, Land Management Unit. No. 11:1-3.
Knoblich, M., Anderson, B. and Latshaw, D. (2005). Analyses of tomato peel and seed byproduct and their use as a source of carotenoids. Journal of the Science of Food and Agriculture, 85: 1166 - 1170.
Lee, J.H. and Hwang, H.J. (2006). Quality characteristics of curd yogurt with rubus coreanum miquel Juice. Korean Journal of Culinary Research,12: 195–20.
Lin, M.Y. and Yen, C.L. (1999). Antioxidative ability of lactic acid bacteria. Journal of Agricultural Food Chemistry, 47: 1460–1466.
Malek, A. Shadarevian, S. and Toufeili, I. (2001). Sensory properties and consumer acceptance of concentrated yoghurt made from cow’s, goat’s and sheep’s milk. Milchwissenschaft, 56(12): 687–690.
Marcos, C.N., de Evan, T., Molina-Alcaide, E. and Carro, M. (2019). Nutritive value of tomato pomace for ruminants and its influence on in vitro methane production. Animals, 9: 343.
Mizael, W.C., Costa, R.G., Rodrigo, B.C.G., Ramos, C.F.F., Ribeiro, N.L., Lima, A., Domínguez, R. and Lorenzo, J.M. (2020). Effect of the use of tomato pomace on feeding and performance of lactating goats. Animals, 10: 1574.
Naeem, S., Ahmad, N., Imran M. and Hussain, S.M. (2022). Development and storage stability of conjugated linoleic acid fortified yogurt. Food Science and Technology, 42: e110121.
Nielsen, S. (2006). Proximate Assays in Food Analysis. 10.1002/9780470027318.a1024.
Nongonierma, A.B., Cayota, P., Springettb, M., Quere, J.L., Cachond, R. and Voilley, A. (2007). Phenolic content and primary antioxidant activity of methanolic and ethanolic. Food Hydrocolloid, 21: 287-296.
Nour, V., Tatiana, P., Mariana, R. Turcu, R.T. and Corbu, A. (2018). Nutritional and bioactive compounds in dried tomato processing waste. Journal of Food, 16: 222-229.
Olofin, J.C. (2007). Some Aspects of physical geography of Kano region and related human resources. Departmental lecture note series, No.1.pp 50, Geography Department, Bayero University Kano.
Pehrsson, P.R., Haytowitz, D.B., Holden, J.M., Perry, C.R. and Beckler, D.G. (2000). "USDA's National Food and Nutrient Analysis Program: Food Sampling" (PDF). Journal of Food Composition and Analysis, 13(4): 379–89.
Perna, A., Intaglietta, I., Simonetti, A., and Gambacorta, E. (2013). Effects of genetic type and casein haplotype on antioxidant activity of yogurt during storage. Journal of Dairy Science, 96: 3435–3441.
Salvador, A. and Fiszman, S.M. (2004). Textural and sensory characteristics of whole and skimmed flavoured set-type yoghurt during long storage. Journal of Dairy Science, 87(12): 4033–4041.
Scalbert, A. and Williamson, C. (2000). Dietary Intake and Bioavailability of Polyphenols. Journal of Nutrition, 130: 2073S-2085S.
Tamime A.Y. and Robinson. R.K, (2007). Yoghurt: Science and technology. Third edition. CRC Press, Woodhead Publishing Limited, Cambridge, England.
Trigueros, L., Wojdyło, A. and Sendra, E. (2014). Antioxidant activity and protein-polyphenol interactions in a pomegranate (Punica granatum L.) yogurt. Journal of Agricultural and Food Chemistry, 62: 6417–6425.
USDA, (2001). USDA Specifications for Yogurt, Nonfat Yogurt and Low-fat Yogurt. Dairy Programs. Agricultural Marketing Services. United States Department of Agriculture: Washington, DC.
Wei, X., Luo, M., Xu, L., Zhang, Y., Lin, X., Kong, P. and Liu H. (2011). Production of fibrinolytic enzyme from Bacillus amyloliquefaciens by fermentation of chichpeas, with the evaluation of the anticoagulant and antioxidant properties of chichpeas. Journal of Agriculture and Food Chemistry, 59: 3957–3963.
Winckel, M.V., Velde, S.V., De Bruyne, R. and Van Biervliet, S. (2011). Vegetarian infant and child nutrition. European Journal of Pediatrics,170:1489–1494.
Wresburger, J.H. (2002). Lifestyle, health and disease prevention: The underlying mechanism. European Journal of Cancer Preview, 2: 1 -7.
Yilmaz-Ersan, L., Ozcan T., Akpinar-Bayizit, A. and Sahin, S. (2018). Comparison of antioxidant capacity of cow and ewe milk kefirs. Journal of Dairy Science, 101: 3788–3798.
Yousef, A.E. and Carlstrom, C. (2003). Salmonella. In Yousef, A. E. and Carstrom, C. (Eds.). Food microbiology: A laboratory manual, p. 167-205. New Jersey: John Wiley & Sons.
Ademosun, O.T., Ajanaku, K.O., Adebayo, A.H., Oloyede, M.O., Okere, D.U., Akinsiku, A.A., Ajayi, S.O., Ajanaku, C.O., Dokunmu, T.M. and Owolabi, A.O. (2019). Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice. Journal of Food and Nutrition Research, 7(11): 810-814.
Agarwal, S. and Rao, A.V. (2000). Tomato Lycopene and Its Role in Human Health and Chronic Diseases. Canadian Medical Association Journal, 163: 739-744.
Aksoylu, O.Z., Çelik, K., Günç E.P. and Hepçimen, A.Z. (2020). A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil. Journal of Food Chemistry and Nanotechnology, 6(1): 9-17.
Association of Official Analytical Chemists: (AOAC) (2005). AOAC International.18th Edition, Gaithersburg, MD, United States of America. Official methods of Analysis, 8: 8-25.
Badan Standarisasi Nasional (2009). Yogurt SNI 2981-2009 Jakarta.
Barrantes, E., Tamime, A.Y., Muir, D.D. and Sword, A.M. (1994). The effect of substitution of fat by microparticulate whey protein on the quality of set-type natural yoghurt. Journal of the Society of Dairy Technology, 47(2): 61–68.
Basnet, S., Schneider, M., Gazit, A., Mander, G. and Doctor, A. (2010). Fresh goat’s milk for infants: Myths and realities a review. Pediatrics, 125(4): e973–e977.
Blois, M.S. (1958). Antioxidant Determinations by the Use of a Stable Free Radical. Nature,181: 1199–1200.
Caluya, R.R., Sair, R.R., Recta, G.M.R. and Balneg, B.B. (2003). Tomato pomace as feed for livestock and poultry. Mariano Marco State University.
Citta, A., Folda, A., Valeria, S., Guido S., Alberto B., Marco B., Emiliano F. and Maria P.R. (2017). Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life. Food Science and Nutrition, 5(6).
Cho, W., Kim, D., Lee, H., Yeon, S. and Lee, C. (2020). Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA - Journal of Food, 18: 43-50.
Dalling M.J. (1986). Plant proteolytic enzymes. Boca Raton, Florida, USA: CRC Press; 1986.
Dannenberg, F. and Kessler, H.G. (2017). Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt. 1. Syneresis. Milchwissenschaft, 43: 632-635.
Domagala, J., Sady, M., Grega, T. and Bonczar, G. (2008). The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute. International Journal of Food Properties, 8(2): 395–404.
Dublin-Green, M. and Ibe, S.N. (2005). Quality Evaluation of Yoghurts produced commercially in Lagos, Nigeria. African Journal of Applied Zoology and Environmental Biology 7: 78-82.
Egwim, E., Amanabo, M., Yahaya, A. and Mainu, B. (2013). Nigerian Indigenous Fermented Foods: Processes and Prospects. 10: 5772/52877.
Ehirim, F.N. and Ndimantang, B.E. (2004). Production and Evaluation of yoghurt from cow - say milk Blends. Journal of Agriculture and food science, 3 (1): 33-39.
FAO (2020). Animal production. Available at: http://www.fao.org/animal-production/en/. Retrieved on November 04, 2018.
FDA, (2009). Milk and cream products and yogurt Karagul-Yuceer, Y., P.C. Coggins, J.C. Wilson and C.H. products. Food and Drug Administration FederalWhite, 1999. Carbonated yogurt-sensory properties Register, 74: 2448.
Gasmalla, M.A., Gasmalla, K.E.K., Abubakar, M., Waleed, A. and Wei, Z. (2013). Evaluation of some physicochemical parameters of three commercial milk products. Pakistan Journal of Food Science, 23(2): 62–65.
Gebeyew, K., Animut, G., Urge, M. and Feyera, T. (2015). The effect of feeding dried tomato pomace and concentrate on nutritional and parameters of Harargh highland sheep, Eastern Ethiopia. Journal of Advanced Dairy Research, 3: 1
Halliwell, B. and Gutteridge, J.M. (2015). Free radicals in biology and medicine. Oxford University Press, USA.
Hassan, A. and Amjad, I. (2012). Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analyses during storage. African Journal of Microbiology Research, 4(1).
Hemme, T. and Otte, J. (2010). Status and Prospects for Smallholder Milk Production: A Global Perspective (PDF). Food and Agriculture Organization of the United Nations.
Homayouni, A.A., Payahoo, L. and Azizi, A. (2012). Effects of Probiotics on Lipid Profile: A Review. American Journal of Food Technology, 7(5): 251-265.
Howard, L.R., Pandjaitan, N., Morelock, T. and Gil, M.I. (2002). Antioxidant capacity and phenolic content of spinach as affected by genetics and growing season. Journal of Agricultural and Food Chemistry, 50: 5891–5896.
Jenness, R. (1985). Biochemical and nutritional aspects of milk and colostrum. Ch. 5 in Lactation, B. L. Larson, editor. ed. Ames: Iowa State University Press.
KNARDA, (2006). Kano Agricultural Rural Development Authority. Meteorological station reports. Temperature record Book, Land Management Unit. No. 11:1-3.
Knoblich, M., Anderson, B. and Latshaw, D. (2005). Analyses of tomato peel and seed byproduct and their use as a source of carotenoids. Journal of the Science of Food and Agriculture, 85: 1166 - 1170.
Lee, J.H. and Hwang, H.J. (2006). Quality characteristics of curd yogurt with rubus coreanum miquel Juice. Korean Journal of Culinary Research,12: 195–20.
Lin, M.Y. and Yen, C.L. (1999). Antioxidative ability of lactic acid bacteria. Journal of Agricultural Food Chemistry, 47: 1460–1466.
Malek, A. Shadarevian, S. and Toufeili, I. (2001). Sensory properties and consumer acceptance of concentrated yoghurt made from cow’s, goat’s and sheep’s milk. Milchwissenschaft, 56(12): 687–690.
Marcos, C.N., de Evan, T., Molina-Alcaide, E. and Carro, M. (2019). Nutritive value of tomato pomace for ruminants and its influence on in vitro methane production. Animals, 9: 343.
Mizael, W.C., Costa, R.G., Rodrigo, B.C.G., Ramos, C.F.F., Ribeiro, N.L., Lima, A., Domínguez, R. and Lorenzo, J.M. (2020). Effect of the use of tomato pomace on feeding and performance of lactating goats. Animals, 10: 1574.
Naeem, S., Ahmad, N., Imran M. and Hussain, S.M. (2022). Development and storage stability of conjugated linoleic acid fortified yogurt. Food Science and Technology, 42: e110121.
Nielsen, S. (2006). Proximate Assays in Food Analysis. 10.1002/9780470027318.a1024.
Nongonierma, A.B., Cayota, P., Springettb, M., Quere, J.L., Cachond, R. and Voilley, A. (2007). Phenolic content and primary antioxidant activity of methanolic and ethanolic. Food Hydrocolloid, 21: 287-296.
Nour, V., Tatiana, P., Mariana, R. Turcu, R.T. and Corbu, A. (2018). Nutritional and bioactive compounds in dried tomato processing waste. Journal of Food, 16: 222-229.
Olofin, J.C. (2007). Some Aspects of physical geography of Kano region and related human resources. Departmental lecture note series, No.1.pp 50, Geography Department, Bayero University Kano.
Pehrsson, P.R., Haytowitz, D.B., Holden, J.M., Perry, C.R. and Beckler, D.G. (2000). "USDA's National Food and Nutrient Analysis Program: Food Sampling" (PDF). Journal of Food Composition and Analysis, 13(4): 379–89.
Perna, A., Intaglietta, I., Simonetti, A., and Gambacorta, E. (2013). Effects of genetic type and casein haplotype on antioxidant activity of yogurt during storage. Journal of Dairy Science, 96: 3435–3441.
Salvador, A. and Fiszman, S.M. (2004). Textural and sensory characteristics of whole and skimmed flavoured set-type yoghurt during long storage. Journal of Dairy Science, 87(12): 4033–4041.
Scalbert, A. and Williamson, C. (2000). Dietary Intake and Bioavailability of Polyphenols. Journal of Nutrition, 130: 2073S-2085S.
Tamime A.Y. and Robinson. R.K, (2007). Yoghurt: Science and technology. Third edition. CRC Press, Woodhead Publishing Limited, Cambridge, England.
Trigueros, L., Wojdyło, A. and Sendra, E. (2014). Antioxidant activity and protein-polyphenol interactions in a pomegranate (Punica granatum L.) yogurt. Journal of Agricultural and Food Chemistry, 62: 6417–6425.
USDA, (2001). USDA Specifications for Yogurt, Nonfat Yogurt and Low-fat Yogurt. Dairy Programs. Agricultural Marketing Services. United States Department of Agriculture: Washington, DC.
Wei, X., Luo, M., Xu, L., Zhang, Y., Lin, X., Kong, P. and Liu H. (2011). Production of fibrinolytic enzyme from Bacillus amyloliquefaciens by fermentation of chichpeas, with the evaluation of the anticoagulant and antioxidant properties of chichpeas. Journal of Agriculture and Food Chemistry, 59: 3957–3963.
Winckel, M.V., Velde, S.V., De Bruyne, R. and Van Biervliet, S. (2011). Vegetarian infant and child nutrition. European Journal of Pediatrics,170:1489–1494.
Wresburger, J.H. (2002). Lifestyle, health and disease prevention: The underlying mechanism. European Journal of Cancer Preview, 2: 1 -7.
Yilmaz-Ersan, L., Ozcan T., Akpinar-Bayizit, A. and Sahin, S. (2018). Comparison of antioxidant capacity of cow and ewe milk kefirs. Journal of Dairy Science, 101: 3788–3798.
Yousef, A.E. and Carlstrom, C. (2003). Salmonella. In Yousef, A. E. and Carstrom, C. (Eds.). Food microbiology: A laboratory manual, p. 167-205. New Jersey: John Wiley & Sons.
Published
2024-04-20
How to Cite
Shettima, H. L., Olorunsanya, A. O., Abdu, S. B., & Zahradden, D. (2024). Effects of Dietary Dried Tomato Pomace Fed to Lactating Cows as Endogenous Lycopene Source on Antioxidant and Physico-Chemical Properties of Cow Milk Yoghurt. Nigerian Journal of Animal Science and Technology (NJAST), 6(4), 114 - 128. Retrieved from http://njast.com.ng/index.php/home/article/view/301
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