Ultrasound Assisted Extraction of Lycopene from Tomato Paste Processing Wastes

Year 2011, Volume: 9 Issue: 6, 23 - 28, 01.12.2011

Seher Kumcuoğlu Tuncay Yılmaz Şebnem Tavman

Abstract

In this study, lycopene extraction from the wastes of tomato paste processing line by either conventional solvent extraction or ultrasound assisted extraction was studied. Lycopene content of the extracts were determined spectrofotometrically. BHT 0.05% w/v added hexane:acetone:ethanol 2:1:1, v/v/v mixture was used as a solvent. 35:1 solvent-solid ratio v/w was used in both conventional and ultrasound assisted extraction. Conventional solvent extraction trials performed at 3 different temperatures 20, 40 and 60°C for 10, 20, 30 and 40 minutes whereas in ultrasound assisted extractions 3 ultrasonic powers 50, 65 and 90 W for 1, 2, 5, 10, 15, 20 and 30 minutes were used. Effects of temperature, process cycle and ultrasonic power on lycopene extraction were determined. The most efficient extraction for conventional method was at 60°C for 30 minutes whereas at 90 W ultrasonic power for 30 minutes for ultrasound assisted extraction. High extractability values were obtained by ultrasound application during lycopene extraction. In conclusion, ultrasonic extraction of lycopene requires less time and lower temperature than conventional extraction

Keywords

Lycopene, Tomato waste, Ultrasound assisted extraction

Salça Üretim Atıklarından Ultrason Destekli Ekstraksiyon İşlemiyle Likopen Ekstraksiyonu

Abstract

Bu çalışmada, salça üretimi sırasında oluşan domates atıklarından likopen ekstraksiyonu, geleneksel çözgen ekstraksiyonu ve ultrason destekli ekstraksiyon yöntemi ile yapılmış; likopen konsantrasyonu spektrofotometrik yöntem kullanılarak belirlenmiştir. Çözgen olarak %0.05 w/v butillenmiş hidroksitoluen BHT içeren hegzan:aseton:etanol hacmen 2:1:1 karışımı kullanılmıştır. Geleneksel ekstraksiyon ve ultrason destekli ekstraksiyon işlemlerinde 35:1 v/w çözgen katı oranı kullanılmıştır. Geleneksel çözgen yöntemiyle likopen ekstraksiyon işlemi 20, 40 ve 60°C olmak üzere 3 farklı sıcaklıkta, 10, 20, 30 ve 40 dakika süreyle yapılırken, ultrason destekli işlem 50, 65 ve 90 W ultrason güçlerinde 1, 2, 5, 10, 15, 20 ve 30 dakika süreyle yapılmıştır. Sıcaklığın, işlem süresinin ve ultrason gücünün ekstraksiyon işlemi üzerine olan etkisi incelenmiştir. Geleneksel ekstraksiyonda en verimli uygulama 60°C’de 30 dakika olmakta iken, ultrasonik ekstraksiyonla yüksek verimlere daha kısa sürede çıkılabilmektedir. Ultrasonik uygulamayla en yüksek verim 90W güç ile 30 dakikada olduğu tespit edilmiştir. Sonuçlar, likopen ekstraksiyonunda ultrason uygulamasının hem süre hem de sıcaklık açısından geleneksel uygulamaya kıyasla daha avantajlı olduğunu göstermektedir

Keywords

Likopen, Domates atığı, Ultrason destekli ekstraksiyon

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