ULTRASOUND-ASSISTED EXTRACTION OF LYCOPENE AND beta-CAROTENE FROM TOMATO-PROCESSING WASTES


Yilmaz T., KUMCUOĞLU S. , TAVMAN Ş.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.29, no.1, pp.186-194, 2017 (Journal Indexed in SCI) identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 1
  • Publication Date: 2017
  • Title of Journal : ITALIAN JOURNAL OF FOOD SCIENCE
  • Page Numbers: pp.186-194

Abstract

Ultrasound-assisted extraction (UAE) of lycopene and beta-carotene from tomato-processing wastes were investigated. Hexane: acetone: ethanol (2:1:1 v/v/v) including 0.05% (w/v) butylated hydroxyl toluene (BHT) was used as a solvent, with 1:35 w/v solid liquid ratio at 15 +/- 5 degrees C. Ultrasonic power (50, 65, 90W) was applied in UAE for 1-30 min. Conventional organic solvent extraction (COSE) was applied under the same solvent and temperature conditions for 10-40 min.