Tomato waste as a bioresource for lycopene extraction using emerging technologies

Méndez-Carmona, J. Y.; Ascacio‐Valdés, Juan A.; Álvarez-Pérez, Olga B.; Hernández‐Almanza, Ayerim; Ramírez‐Guzmán, Nathiely; Sepúlveda, Leonardo; Aguilar-González, Miguel Á.; Ventura-Sobrevilla, Janeth M.; Aguilar, Cristóbal N.

doi:10.1016/j.fbio.2022.101966

Cited by 10 publications

(5 citation statements)

References 93 publications

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“…The European Regulation has determined a maximum measurement of lower than 2.5 for extra virgin olive oil. These results were better than other research findings 3,19 . Several studies found that linear regressions with high correlation coefficients between PVs and conjugated dienes vary according to seed oil type 5,30‐32 …”

Section: Resultscontrasting

confidence: 58%

“…These results were better than other research findings. 3,19 Several studies found that linear regressions with high correlation coefficients between PVs and conjugated dienes vary according to seed oil type. 5,[30][31][32] Fatty acid composition Twelve fatty acids were detected, with a chain length ranging from 14 to 24 carbon atoms.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…2 On the other hand, about 30% of total fresh tomato production has been estimated to be wasted in the fruit production chain. 3 The main component of tomato pomace is the seeds, which are considered a good source of edible oil. 4 Tomato seed oil (TSO) has a strong odour and suitable properties for dressing salads.…”

Section: Introductionmentioning

confidence: 99%

“…The global tomato processing industry generates approximately 1 million tons of waste, with tomato pomace being composed mainly of skins, seeds and vascular tissues 2 . On the other hand, about 30% of total fresh tomato production has been estimated to be wasted in the fruit production chain 3 . The main component of tomato pomace is the seeds, which are considered a good source of edible oil 4 …”

Section: Introductionmentioning

confidence: 99%

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Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

Aşkın

Kaynarca

2023

J Sci Food Agric

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BACKGROUND Tomato seed oil (TSO) was obtained using a combined method of pre‐keeping in solvent and Soxhlet extraction. A considerable oil yield could not be obtained using samples without drying or grinding, with dried or non‐dried seeds, which were not kept in solvent (<2%). For this purpose, oil yield, physicochemical properties, oxidation values, spectrophotometric indices and fatty acid composition of the samples extracted with acetone, ethyl acetate, chloroform and petroleum ether were determined. RESULTS Oils obtained by the extraction of petroleum ether (20.36 meq g O2 kg−1) and ethyl acetate (11.16 meq g O2 kg−1) were found to have very high peroxide values. Besides, a high‐quality edible oil should have an anisidine value (p‐AnV) of less than 10. Samples extracted with chloroform alone had a p‐AnV of 8.86, while slightly higher values were found for other samples (P < 0.05). Chloroform (20.50) and acetone (23.06) both gave the best results and met the expected value, with total oxidation value below 30. Finally, the highest levels of primary fatty acids observed were linoleic acid (32.77–41.95%), palmitic acid (23.75–32.27%), oleic acid (16.17–24.52%), and stearic acid (7.76–12.82%). CONCLUSION This process is applicable to recycling tomato sauce waste and essential oil. The research proved that the seed‐drying process and pre‐keeping in solvent have an important effect on oil yield, quality and fatty acid composition. © 2023 Society of Chemical Industry.

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Section: Resultscontrasting

confidence: 58%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

Aşkın

Kaynarca

2023

J Sci Food Agric

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“…Additionally, organic solvents in conventional extractions present challenges for environment protection and human health and safety [ 2 ]. Green extraction approaches that are less hazardous are alternative choices in functional extractions, such as ultrasound-assisted extraction, supercritical fluid extraction, and pulsed electric field and microwave interaction [ 4 , 5 , 6 ]. The extracted components can then be used in functional foods and flavoring agents (considering their biofunction and flavoring characteristics) [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review

Zhang

Liu

et al. 2022

Bioengineering

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Huangjiu lees (HL) is a byproduct in Chinese Huangjiu production with various nutrient and biological functional components. Without efficient treatment, it could cause environmental issues and bioresource wasting. Existing dominant recovery approaches focus on large-scale disposal, but they ignore the application of high-value components. This study discusses the advantages and limitations of existing resourcing approaches, such as feed, food and biogas biological production, considering the efficiency and value of HL resourcing. The extraction of functional components as a suggestion for HL cascade utilization is pointed out. This study is expected to promote the application of HL resourcing.

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Green Extraction of Carotenoids from Tomato By-products Using Sodium Dodecyl Sulphate

Ferrando,

Baenas,

Rincón

et al. 2023

Food Bioprocess Technol

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Tomato peel by-products contain high levels of lycopene, which has traditionally been extracted using organic solvents. This research focuses on the optimisation of a sustainable method to obtain a lycopene-rich extract using the biodegradable anionic surfactant sodium dodecyl sulphate (SDS). A Plackett–Burman experimental design was used to investigate the effect of seven factors on the extraction of carotenoids from tomato peels using sodium dodecyl sulphate (SDS volume and concentration, homogenisation intensity and time, sonication phase, extraction time and ultracentrifugation intensity). Based on the responses of total carotenoid extraction, the SDS volume, the use of ultrasound and the extraction time significantly influenced the extraction yield and were selected for optimisation using a Box–Wilson experimental design. The final green extraction protocol (1 g sample + 11.9 ml SDS 0.3%, homogenisation at 13,500 rpm for 2 min, ultrasound phase, agitation for 8.2 h and ultracentrifugation) was selected after quantification of total carotenoids by UV–VIS and HPLC-DAD. Finally, we used nuclear magnetic resonance to demonstrate a high lycopene purity in the carotenoid extract obtained. Furthermore, using transmission electron microscopy, we observed the presence of intact chromoplasts in the extract, protecting the carotenoids from the exposure to external agents. Thus, this work reports an optimised method for the sustainable extraction of carotenoids and demonstrates the viability of the degradable solvent SDS for the extraction of liposoluble bioactive compounds, like carotenoids and mainly lycopene. The lycopene extract could be used for the technological and nutritional enrichment of new foods and/or the design of nutraceuticals.

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Tomato waste as a bioresource for lycopene extraction using emerging technologies

Cited by 10 publications

References 93 publications

Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

Value‐added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review

Green Extraction of Carotenoids from Tomato By-products Using Sodium Dodecyl Sulphate

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