Lycopene from Tomato Peel: Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology and Identification by High Performance Liquid Chromatography

doi:10.7506/spkx1002-6630-201512013

FOOD SCIENCE

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Lycopene from Tomato Peel: Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology and Identification by High Performance Liquid Chromatography

WANG Zhenqiang1, LI Xiaokun1, WANG Hao2,*

1. Department of Environmental and Chemical Engineering, Yellow River Conservancy Technical Institute, Kaifeng 475003, China;
2. Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biological Technology,
Tianjin University of Science & Technology, Tianjin 300457, China

Online:2015-06-25 Published:2015-06-12
Contact: WANG Hao

Abstract

Abstract:

The extraction of lycopene from tomato peal by ultrasonic-assisted extraction (UAE) was studied. To obtain the
optimal conditions, the effects of operating conditions such as solvent to solid ratio, ultrasonic power, extraction time and
temperature on the extraction yield of lycopene were studied through response surface methodology. The best extraction
conditions were determined as follows: pretreatment with 95% ethanol, ethyl acetate as extraction solvent, extraction
temperature 50 ℃, extraction time 45 min, a solvent to solid ratio of 5:1 (mL/g) and ultrasonic power 270 W. Under
these conditions 250.1 mg of lycopene was obtained from 1 kg of tomato peal by UAE. The lycopene compositions of
extracts were identified by high-performance liquid chromatography-mass spectrometry (HPLC-MS). Compared with the
conventional solvent extraction, UAE was more efficient and rapid to extract lycopene from tomato peel, due to the strong
disruption of the structure of peel tissue under ultrasonic irradiation, as observed by microscopy.

Key words: lycopene, tomato peal, ultrasonic-assisted extraction (UAE), optimization, identification

CLC Number:

TS202.3

WANG Zhenqiang1, LI Xiaokun1, WANG Hao2,*. Lycopene from Tomato Peel: Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology and Identification by High Performance Liquid Chromatography[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512013.

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Lycopene from Tomato Peel: Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology and Identification by High Performance Liquid Chromatography

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