Natural antioxidants have gained immense prominence in recent era for their role in obviating the auto-oxidation of fats, oils and allied food products. Lycopene is categorized among the most anticipated food bioactive molecules owing to its antioxidant activity, which must be extracted from its sources in high quantities. Current project was aimed to compare the conventional (simple solvent extraction) and contemporary (enzyme aided extraction) techniques for lycopene extraction from tomatoes and its products (tomato paste and pulp). Solvent mixture of hexane and acetone (75:25) was applied in both techniques with the initial enzyme (pectinase) application in enzyme aided method. Lycopene content was detected to be significantly high in tomato paste among all the products (38.3%) and extraction was more striking through enzyme-aided method. Under optimized conditions, DPPH% of raw tomatoes (90.12%), β-carotene (2.74%) and TPC contents (40.29%) in tomato paste were documented high. Conclusively, enzyme aided method for lycopene recovery proved to be more efficient as compared to simple solvent extraction.
Authors' Contribution GAB, ZR and MAM conceived and designed the experiments. GAB and MAM conducted rearing and recorded growth and economic cocoon parameters. GAB and ZR measured filament length and anlyzed the data.
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