Mixture approach for optimizing lycopene extraction from tomato and tomato products.
A simple mixture process design based on the comparison of both quadratic and special cubic models and involving three mixture components (hexane/acetone/ethanol) as a solution for extracting lycopene from raw tomato, tomato sauce, and tomato paste was used to confirm the hypothesis that lycopene extraction rates are a function of the solvent used during the extraction process. Conventional criteria (p </= 0.15) were used to identify influencing effects in each model. Although the major component used in lycopene extraction was hexane, there was a positive secondary synergistic interaction of hexane with ethanol (all sample types) and with acetone (tomato paste samples); this suggests that a mixture including all three components is essential for optimizing the extraction process. The partial special cubic model yielded three stationary points, indicating the concentrations of hexane, acetone, and ethanol required to optimize lycopene extraction in raw tomato, tomato sauce, and paste.
Periago
María Jesús
MJ
Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain. mjperi@um.es
Rincón
Francisco
F
Agüera
Maria Dolores
MD
Ros
Gaspar
G
D000096:Acetone; D002338:Carotenoids / Q000032:analysis / Q000302:isolation & purification*; D000431:Ethanol; D006586:Hexanes; D007202:Indicators and Reagents; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D010936:Plant Extracts; D012997:Solvents
D006586:Hexanes; D007202:Indicators and Reagents; D010936:Plant Extracts; D012997:Solvents; D000096:Acetone; D002338:Carotenoids; D000431:Ethanol; D000077276:Lycopene