Optimization of Extraction Process for Lycopene from Cherry Tomatoes

Abstract

Abstract: This study was carried out to optimize the extraction of lycopene from cherry tomatoes. Cherry tomatoes were pretreated before extraction. Soaking in the same volume of absolute ethanol for 2 h and centrifugation for water removal was found optimum for the pretreatment of cherry tomatoes. A mixture of acetone and n-hexane was found to be the solvent for lycopene extraction. The optimal conditions for lycopene extraction using the mixture were determined using an orthogonal array design to be extraction at 40 ℃ for 2.5 h with a solvent-to-solid ratio of 3:1 (mL/g). Under these conditions, the extraction yield of lycopene was 4.08 mg/ 100 g.

Key words: cherry tomatoes, lycopene, extraction process

CLC Number:

TS202.2

Li-Li-Jie. Optimization of Extraction Process for Lycopene from Cherry Tomatoes[J]. FOOD SCIENCE, 2012, 33(22): 158-161.

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