Influence of extraction with ethanol or ethyl acetate on the yield of lycopene, β-carotene, phytoene and phytofluene from tomato peel powder

• Published in: European food research & technology 2007-03, Vol.224 (5), p.567-571
• Main Authors: Calvo, Marta M, Dado, Diana, Santa-María, Guillermo
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Carotenoids degradation; Carotenoids isomerization; ethanol; Ethyl acetate; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Temperature of extraction; Time of extraction; Yield of carotenoids
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-006-0335-8

This study evaluated the extraction yield of the food grade solvents ethanol and ethyl acetate by extracting lycopene, β-carotene, phytoene and phytofluene from tomato peel powder at varying heating intensities, and the influence of the solvent and heating intensity on carotenoids isomerization and degradation during extraction. The heat treatments assayed were 25, 35, 50 and 60 °C which were applied for periods of 5, 10, 20, 30 or 40 min. The carotenoid yield was higher in the extractions with ethanol than with ethyl acetate. In general, the temperature increase caused an increase in the carotenoid concentrations; however in the extractions performed with ethanol at 60 °C, the yield of (all-E)-lycopene and their (Z)-isomers was lower than at 50 °C. This could indicate that a great isomerization is produced in the high temperature extractions with ethanol but the oxidative degradation is the predominant reaction. On the contrary, the obtained results in the extractions with ethyl acetate indicate that the isomerization is the predominant reaction.