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The present study reports on the extraction of total carotenoids from peach palm fruit by-products with sunflower oil. Response surface methodology (RSM) was used to investigate the effect of process variables on the ultrasound-assisted extraction (UAE). Three independent variables including ultrasonic intensity (764-1528, W/m(2)), temperature (25-45°C), and the extraction time (10-30 min). According to the results, the optimal UAE condition was obtained with an ultrasonic intensity of 1528 W/m(2), extraction temperature of 35°C and extraction time of 30 min. At these conditions, extraction maximum extraction of total carotenoids as 163.47 mg/100 g dried peel. The experimental values under optimal condition were in good consistent with the predicted values.

Organic food is associated by the general public with improved nutritional properties, and this has led to increasing demand for organic vegetables. The objective of this study was to investigate whether there were any differences in the micronutrient contents in organic and conventional tomatoes (Solanum lycopersicum L.). Two tomato cultivars 'Llado´' and 'Antillas' grown organically and conventionally were compared regarding their micronutrient in terms of K, Ca, Na, Mg, Fe, Zn, Mn, Cu, lycopene, ß-carotene, ascorbic, malic and citric acids, and total phenolic compound content. Cultivar 'Llado´' had the highest concentration of the nutrient lycopene, ß-carotene, Fe, Zn, Mn and Cu. Where cultivation method affected the concentration of ascorbic acid and Mn, only one cultivar was affected. For all nutrients examined, cultivar differences were greater than differences because of cultivation method. This study confirms that the most important variable in the micronutrient content of tomatoes is cultivar; organically grown tomato is no more nutritious than conventionally grown tomato when soil fertility is well managed.

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This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L*) and hue angle (h°), while the values of browning index (BI) and color change (ΔE*) increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products.

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