Preparation and Effect of Different Temperature and Time on  Nutritional Quality of Tomato Paste

Singh, Sweta; Singh, Baljor; Singh, Ajay; Singh, Kunal; Pandey, Vinay Kumar

doi:10.20546/ijcmas.2020.911.133

Cited by 1 publication

(1 citation statement)

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“…Lycopene loss was observed after 7th days of storage at 4 0C. Lycopene degradation might be influenced during acidic conditions and at all conditions might be due to oxidation which depends on temperature and moisture [25]. The production of fragments such as acetone, methyl-heptane, laevulinic aldehyde, and glyoxal may be another way that low temperatures quench lycopene.…”

Section: Effects Of Solvent Extraction Time Extraction and Purificati...mentioning

confidence: 99%

Extraction of Natural Food Color from Tomato, Carrot and Turmeric

Kabir,

Palleb,

Halim

et al. 2024

EJNFS

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The demand for natural and healthier food products has increased dramatically in recent years due to growing consumer awareness of the impact food has on health as well as evidence of adverse effects from various ingredients, including some additives. This study evaluates the extraction method, solvent effects, precipitation, identification, purification, and lycopene, carotene, and curcumin content from turmeric, carrot, and tomato. Along-side, tomato, carrot, and turmeric samples were subjected to two different extraction and purification processes: solvent extraction for lycopene and carotene, and alkalization for curcumin. The samples were extracted and purified at room temperature (30ºC) and chilled (4ºC) for a period of three weeks. Tomato extracts had lycopene contents ranging from 0.0153 to 0.0362 mg/100g. obtained carotene content, which was then extracted using a solvent in the range of 61.43 to 81.72 mg/100g. The alkalization process produced a curcumin concentration of 91.17 to 110.41 mg/100g. Comparing the ethyl acetate extraction technique to the anti-solvent method, a greater amount of lycopene (red) and carotene (orange) precipitation was obtained. The maximum amount of curcumin precipitation obtained in lower pH solution. Lower pH is important to maintain the stability of curcumin precipitation. The experience of this research work suggested that lycopene from tomatoes, carotene from carrots, and curcumin from turmeric might be an excellent source to meet the increasing need for natural colorants.

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Section: Effects Of Solvent Extraction Time Extraction and Purificati...mentioning

confidence: 99%