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Extraction of lycopene from tomato processing waste: kinetics and modelling
Mahesha M Poojary1, Paolo Passamonti1
1University of Camerino, School of Science & Technology, Section Chemistry, Via S. Agostino 1, 62032 Camerino, Italy.
Food Chemistry
|December 4, 2014
Summary
This study optimized lycopene extraction from tomato waste using specific solvent ratios and temperatures. Peleg
Area of Science:
- Food Science and Technology
- Nutraceutical Chemistry
- Process Engineering
Background:
- Tomato processing generates significant waste rich in valuable compounds.
- Lycopene, a potent antioxidant, is abundant in tomato by-products.
- Efficient extraction methods are needed to valorize this food industry waste.
Purpose of the Study:
- To extract lycopene from tomato processing waste.
- To mathematically model the extraction kinetics.
- To determine optimal extraction conditions.
Main Methods:
- Extraction using acetone/n-hexane mixtures at varying ratios (1:3, 2:2, 3:1).
- Temperature variation during extraction (30, 40, 50 °C).
- Kinetic modeling (first order, mass transfer, Peleg's model) and UV-VIS spectrophotometry analysis.
Main Results:
- Lycopene yield ranged from 3.47-4.03 mg/100g with 65.22-75.75% recovery.
- Peleg's model best described the extraction kinetics.
- Optimal conditions identified: 30 °C and acetone/n-hexane 1:3 (v/v) solvent mixture.
Conclusions:
- Lycopene can be effectively recovered from tomato waste.
- Mathematical modeling aids in understanding and optimizing extraction processes.
- The study provides a foundation for industrial-scale lycopene recovery from food waste.
