Optimization of Solvent Extraction Process for Lycopene from Autumn Olive Berry

doi:10.7506/spkx1002-6630-201110010

Abstract

Abstract: A comparative investigation was carried out to evaluate and analyze the effects of four solvents and three extraction methods on the extraction of lycopene from autumn olive berry. The optimal process for lab-scale extraction of lycopene from autumn olive berry was as follows: Autumn olive berry was extracted repeatedly 4 times using methyl acetate as extraction solvent at a material/liquid ratio of 1:40 with grinding under light-free conditions, and then the extract was vacuum concentrated at 57.8 ℃. The resulting yield of lycopene was 34.81 mg/100 g of fruit. Meanwhile, the extraction solvent could be recycled. The content of lycopene in the concentrated extract ranged from 6.4 mg/100mL to 7.5 mg/100 mL. This study can offer an experimental reference for future industrial production.

Key words: autumn olive, lycopene, solvent extraction, process parameters

CLC Number:

TS201.1

LI Ji-yuan，ZHU Gao-pu，YANG Yan-chun，NI Sui，ZHOU Bin. Optimization of Solvent Extraction Process for Lycopene from Autumn Olive Berry[J]. FOOD SCIENCE, 2011, 32(10): 44-47.

[1]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[2]	XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang. Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu [J]. FOOD SCIENCE, 2020, 41(2): 196-201.
[3]	WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei. Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It [J]. FOOD SCIENCE, 2020, 41(19): 83-89.
[4]	YU Ying, ZHANG Wei, XIE Fan, GU Xinzhe, WU Jinhong, WANG Zhengwu. Progress in the Improvement of Lycopene Bioavailability [J]. FOOD SCIENCE, 2019, 40(19): 346-352.
[5]	HONG Zehan, WU Wanyi, LI Lu, LI Yan, XIE Xin’an. Comparison of in Vitro Digestion of Lycopene Nanoemulsions Stabilized with Different Macromolecular Emulsifiers [J]. FOOD SCIENCE, 2019, 40(10): 1-7.
[6]	ZHU Qian, GAO Ruiping, LEI Lin, ZHAO Guohua. Mechanism and Factors Influencing Thermal Isomerization of Lycopene: A Review [J]. FOOD SCIENCE, 2018, 39(15): 310-315.
[7]	WANG Luhui, XU Tongcheng, LIU Lina, HUANG Guoqing, XIAO Junxia. Effect of Sodium Carboxymethyl Cellulose on Properties of Coacervated Lycopene Microcapsules [J]. FOOD SCIENCE, 2018, 39(1): 105-110.
[8]	ZHUANG Yang, TIAN Panpan, XIA Dongmei, SHAN Changhai, CHEN Meilin, CHENG Chao, WANG Xingping. Determination of Lycopene in Ketchup Using Attenuated Total Reflection Infrared Spectroscopy [J]. FOOD SCIENCE, 2017, 38(18): 163-167.
[9]	ZENG Yaochi, HUANG Shufen, XU Hua, MU Guiping, ZHOU Xilin, PENG Lisheng. Effect and Mechanism of Lycopene on Functions of Endothelial Progenitor Cells in STZ-Induced Diabetic Mice [J]. FOOD SCIENCE, 2017, 38(13): 201-206.
[10]	LIU Tingting, QIN Yuting, WU Yuying, ZHANG Jing, ZHANG Yanrong. Solvent Extraction and GC-MS Analysis of Organic Sulfur-Containing Compounds from Tillering Onion [J]. FOOD SCIENCE, 2017, 38(12): 151-156.
[11]	XU Yuan, PAN Siyi. Thermal Degradation Kinetics and Mechanism of Lycopene and Color in Red Grapefruit [J]. FOOD SCIENCE, 2017, 38(11): 81-88.
[12]	QIAN Yuan, YAO Yijun, YIN Shi, YUAN Qiang, JU Xingrong, WANG Lifeng*. Extraction and Aroma Composition of Laurel Leaf Oleoresin [J]. FOOD SCIENCE, 2016, 37(22): 119-125.
[13]	MENG Xianglong, ZHANG Yunqing, FAN Guangyu, XU Wenke, TANG Xiu, YAO Yanlin. Determination of 51 Pesticide Residues in Cereals Using Accelerated Solvent Extraction and Gas Chromatography-Triple Quadrupole-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2016, 37(22): 216-223.
[14]	ZHAO Lei, ZHANG Xiaolei, HU Jimei, ZHAO Lei, WANG Chengtao. Preparation of Lycopene Micelle by Combination of Soy Protein Isolate and Sodium Alginate [J]. FOOD SCIENCE, 2016, 37(21): 1-6.
[15]	Lü Jie, LIANG Yan, ZHAO Jingjing, ZHANG Jing, WU Lang, ZHANG Yan, LI Yunzhou. Down-Regulated Expression of LYC-B Gene by RNA Interference Regulates the Volatiles and Main Quality Traits of Tomato Fruits [J]. FOOD SCIENCE, 2016, 37(21): 195-201.

Optimization of Solvent Extraction Process for Lycopene from Autumn Olive Berry

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments