PARAMETERS AFFECTING LYCOPENE EXTRACTION FROM TOMATO POWDER AND ITS ANTIOXIDANT ACTIVITY
Abstract
The extraction of lycopene from dried tomato
powder was carried out using ultrasound assisted (UAE) and conventional solvent
(COSE) extraction methods with varying liquid/solid ratio (10:1-50:1),
extraction time (5-60 min), temperature (20-50°C) and ultrasonic
power (150-200 W). The response surface methodology was used to optimize the
extraction parameters and to determine their individual and interaction effects
on the extraction yield. The maximum extraction yields of UAE (722.321 mg lycopene/kg
tomato powder) and COSE (975.833 mg lycopene/kg tomato powder) was observed
using the following conditions: 166 W for 26 min, and a 56:1 liquid/solid
ratio, and 45°C for 50 min, and a 56:1 liquid/ solid ratio,
respectively. At the same extraction conditions UAE is reaching the same
extraction yield faster than the COSE. Even the lycopene contents of the
extracts were the same, the antioxidant capacity of the UAE and COSE extracts
were 12.48 and 11.08 mg Trolox/g tomato powder, respectively.
Keywords
Lycopene,Tomato powder,Ultrasound assisted extraction,Response surface methodology
References
- [1] Ciriminna R, Fidalgo A, Meneguzzo F, Ilharco LM, Pagliaro M. Lycopene: Emerging Production Methods and Applications of a Valued Carotenoid. ACS Sustainable Chemistry & Engineering 2016; 4(3):643-650.
- [2] Eh AL, Teoh SG. Novel modified ultrasonication technique for the extraction of lycopene from tomatoes. Ultrasonics sonochemistry 2012; 19(1):151-159.
- [3] Dóka O, Ficzek G, Luterotti S, Bicanic D, Spruijt R, Buijnsters JG, et al. Simple and Rapid Quantification of Total Carotenoids in Lyophilized Apricots (Prunus armeniaca L.) by Means of Reflectance Colorimetry and Photoacoustic Spectroscopy. Food Technology and Biotechnology 2013; 51(4):453-459.
- [4] Xu Y, Pan S. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.). Ultrasonics sonochemistry 2013; 20(4):1026-1032.
- [5] Sadler G, Davis J, Dezman D. Rapid Extraction of Lycopene and P-Carotene from Reconstituted Tomato Paste and Pink Grapefruit Homogenates. Journal of Food Science 1990; 55(5):1460-1461.
- [6] Dias MG, Camões MFGFC, Oliveira L. Carotenoids in traditional Portuguese fruits and vegetables. Food Chemistry 2009; 113(3):808-815.
- [7] Islam Shishir MR, Taip FS, Aziz NA, Talib RA, Hossain Sarker MS. Optimization of spray drying parameters for pink guava powder using RSM. Food Science and Biotechnology 2016; 25(2):461-468.
- [8] Li A-N, Li S, Xu D-P, Xu X-R, Chen Y-M, Ling W-H, et al. Optimization of Ultrasound-Assisted Extraction of Lycopene from Papaya Processing Waste by Response Surface Methodology. Food Analytical Methods 2014; 8(5):1207-1214.
- [9] Celli GB, Teixeira AG, Duke TG, Brooks MS-L. Encapsulationof lycopene from watermelon in calcium-alginate microparticles using an optimised inverse-gelation method by response surface methodology. International Journal of Food Science & Technology 2016; 51(6):1523-1529.
- [10] Perkins-Veazie P, Collins JK, Pair SD, Roberts W. Lycopene content differs among red-fleshed watermelon cultivars. Journal of the Science of Food and Agriculture 2001; 81:983-987.