Extraction of lycopene tomato oleoresin

Abstract

The interest for components extracted from plant matrices, like lycopene, is due to their pharmacological features. Also, the application of these components is mostly related to the nutraceutical food. Lycopene is a red carotenoid pigment, a phytochemical found in tomato and other red fruits and vegetables. It is a powerful carotenoid antioxidant that provides protection against damage from free radicals, thus reducing risk of various cancers. The aim of this study was to establish appropriate conditions for extraction of tomato oleoresin with high lycopene content. Extraction of oleoresin from dry tomatoes was performed by maceration technique, applying organic solvents: acetone, methanol and n-hexane. The influence of the temperature (30-50 oC), time (30-300 min), particle size (0.1-1mm) and ratio of solid and liquid phase (0.02-0.1% w/v) was studied using acetone at maceration of dry tomatoes fruits. Extraction efficiency was compared in terms of the oleoresin yield and the quantity of obtained lycopene. The methanol gave the highest oleoresin yield compared to the acetone and n-hexane. From the aspect of lycopene content, acetone and n-hexane showed the same extraction efficiency. At extraction with acetone, the contact between solid and liquid phase of 5h enabled obtaining satisfactory oleoresin quantity and lycopene content. The ratio of solid and liquid phase of 0.02%w/v was more favorable in comparison to the other investigated ratios. Oleoresin quantity increased by raising the extraction temperature to 50 oC. However, the highest lycopene content in tomato oleoresin was measured in the extract obtained at 40 oC. Related to the lycopene content, it is better to perform extraction at lower time contact of solid and liquid phase using smaller particle size, and vice versa.