Improving extraction of lycopene from tomato waste by-products using ultrasonication and freeze drying
1 Faculty of Veterinary and Agriculture Sciences; The University of Melbourne, Parkville. Melbourne. Victoria 3010.
2 Technical Manager; Salad Fresh 75 Northcorp Boulevard; Northcorp Eastate, Broadmeadows; Victoria Australia 3047.
3 Dry/C&T Program Manager-ANZ. Pet Nutrition ASIA-PACIFIC. MARS. Bathurst. NSW Australia.
Research Article
World Journal of Advanced Research and Reviews, 2020, 05(02), 177-185
Article DOI: 10.30574/wjarr.2020.5.2.0044
Publication history:
Received on 14 February 2020; revised on 22 February 2020; accepted on 25 February 20
Abstract:
Waste food by-products represent a major disposal problem for the food industry, and they are often used as animal feed or fertilizers. This study examined the possible utilization of tomato waste as good sources of lycopene. Results revealed that lab-prepared tomato waste (LPTW) contains significantly (p<0.05) a larger amount of lycopene (57.87±5.30 µg/g fresh wt.) than industrial tomato waste by-products (ITWBP) (27.11±0.83 µg/g fresh wt.). The average amounts of extracted lycopene obtained from ultrasonication, freeze drying, and their combination were 45.51±1.84, 104.10±1.23 and 138.82±6.64 µg/g fresh wt., respectively. Subjecting ITWBP to freeze drying and to ultrasonication separately increased their lycopene contents by 2.8 and 0.68 folds, respectively. However, applying the combined treatment of freeze drying and ultrasonication (45 min at 50 Hz) increased the yield of extracted lycopene from industrial tomato waste by 4.12 folds. Antioxidants scavenging capacity of FDITW calculated as % reduction in the DPPH and ABTS free radicals using1.5mg freeze dried industry tomato waste were 49.64±0.44 and 12.3±0.11, respectively.
Keywords:
Antioxidants; Lycopene; Ultrasonication; Freeze Drying; Tomato Wastes; Scavenging Capacity.
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Copyright © 2020 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0