Extraction of pure lycopene from industrial tomato by‐products in water using a new high‐pressure process

Naviglio, Daniele; Pizzolongo, Fabiana; Ferrara, Lydia; Aragón, Alejandro; Santini, Antonello

doi:10.1002/jsfa.3334

Cited by 56 publications

(46 citation statements)

References 23 publications

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“…The initial TAC of T-R1/R2 smoothies obtained by FRAP, ABTS, and DPPH were 488±5/659±46, 527 ± 4 2 / 6 3 7 ± 4 0 , a n d 2 3 3 ± 2 4 / 2 8 7 ± 2 4 m g Tr o l o x equivalents kg −1 fw, respectively. The low TAC found by DPPH method may be explained since the wavelength for peak absorbance of lycopene (Naviglio et al 2008), the main carotenoid of tomatoes, is close to that used for the DPPH method. This may induce the observed reduced TAC by DPPH.…”

Section: Total Antioxidant Capacitymentioning

confidence: 86%

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Rodríguez‐Verástegui

Martínez−Hernández

Castillejo

et al. 2015

Food Bioprocess Technol

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Changes in the polyphenoloxidase (PPO), peroxidase (POD), pectinmethylesterase (PME) and phenylalanine ammonia-lyase (PAL) activities, total phenolics content (TPC) and total antioxidant capacity (TAC) on two red fresh vegetable smoothies (R1 and R2) based on tomato, red pepper, broccoli and carrot stored at 5 and 20°C were monitored. A conventional thermal treatment of 3 min at 80°C was applied to extend shelf life. The initial PPO, POD, and PME activities of R1/R2 smoothies (58/83, 0.023/0.020, and 1.50/0.38 kg −1 fresh weight (fw)) were 100 % reduced after thermal treatment and maintained at zero levels during storage up to 40 and 58 days at 20 and 5°C, respectively. Initial PAL activities of R1/R2 smoothies of 7.3/11.5 μmol cinnamic acid formed kg −1 h −1 were reduced in a 65-70 % after thermal treatment. The initial TPC of R1/R2 smoothies were 404/462 mg GAE kg −1 fw, and it was not significantly affected after the thermal treatment. No great TPC degradation during storage was observed either at 5 or 20°C. The initial TAC of R1/R2 smoothies were 301/373 mg Trolox equivalent kg −1 fw which was increased 62/77 % after the thermal treatment. The TAC showed a similar behavior to TPC during storage being those two parameters satisfactorily correlated (r 2 =0.69-0.88). In conclusion, the thermal treatment inactivated the studied qualitydegrading enzymes. Health-promoting compounds were well preserved during 58 days at 5°C and 40 days at 20°C in red fresh vegetable smoothies.

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Section: Total Antioxidant Capacitymentioning

confidence: 86%

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Rodríguez‐Verástegui

Martínez−Hernández

Castillejo

et al. 2015

Food Bioprocess Technol

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“…The determination of lycopene was performed by reading the absorbance at 503 nm and by using the Lambert Beer equation, with the molar extinction coefficient ε = 152,989 L/mol·cm for lycopene dissolved in chloroform (Naviglio et al, 2008). Results were expressed as mg per 100 g fresh weight (FW).…”

Section: Carotenoid and Chlorophyll Determinationmentioning

confidence: 99%

Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells

Giudice

Raiola

Tenore

et al. 2015

Journal of Functional Foods

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“…The extract was then analyzed for its lycopene content using UV-Vis spectroscopy technique (Make: Varian-Carry-50). The remaining extract, was taken for measuring the lycopene content using UV-Vis spectrophotometer at 503 nm [11][12][13]. The data were recorded and the lycopene content (mg/100 g) was calculated using the following formula: …”

Section: Solvent Extraction Of Lycopene From Tomato Pomacementioning

confidence: 99%

Standardization of Solvent Extraction Process for Lycopene Extraction from Tomato Pomace

Dipen¹,

Ya²,

Akbari³

et al. 2017

JABB

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Tomato skins can be a viable source of lycopene. Industrial production of lycopene from tomatoes appears to be in high demand by food companies for the development of functional foods. Majority of companies that are into the business of manufacturing fruit extracts, prefer conventional solvent extraction method. Solvent extraction is extremely efficient with carotenoids (lycopene and β-carotene) with a total of carotenoids recovery of 96%. The optimization of the solvent extraction process for the maximum recovery of lycopene from tomato pomace was carried out by selecting the suitable solvent system, temperature-time combination and feed to solvent ratio, i.e. Acetone: Ethyl acetate (1:1), 40°C/5hr and 1:30 (w/v). The maximum lycopene was extracted using optimized solvent extraction process and had the lycopene content 611.105 mg/100 g, refractive index 1.37604 and colour value 5.59L*, 8.00a*, 6.14b*. The storage of lycopene extract at refrigerated condition was found safe for maintaining its lycopene content. There was just 2.6% reduction in lycopene content after 60 days of storage at refrigerated condition.

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Extraction of pure lycopene from industrial tomato by‐products in water using a new high‐pressure process

Cited by 56 publications

References 23 publications

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells

Standardization of Solvent Extraction Process for Lycopene Extraction from Tomato Pomace

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