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


Yilmaz T., KUMCUOĞLU S. , TAVMAN Ş.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.29, ss.186-194, 2017 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 29 Konu: 1
  • Basım Tarihi: 2017
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Sayfa Sayıları: ss.186-194

Özet

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.