Dehghan-Shoar, Zeinab and Hardacre, Allan K. and Meerdink, Gerrit and Brennan, Charles S. (2011) Lycopene extraction from extruded products containing tomato skin. International Journal of Food Science and Technology, 46 (2). pp. 365-371. ISSN 0950-5423
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To determine the lycopene content of extruded products containing 10% tomato skin, the conditions for solvent extraction were optimised. After three extraction cycles at 50 °C each for 15 min at a solvent to meal ratio of 40:1, a maximum of 6.6 ppm lycopene was extracted. However, the extraction was considered incomplete, thus the product was digested by pancreatin prior to extraction. The extracted lycopene content was increased to 23.5 ppm using the optimum conditions of 20 min of digestion with 10 mg mL−1 pancreatin. To validate the extraction efficiency at optimum conditions, a set of extruded products containing different lycopene concentrations was used. Digestion increased the extracted lycopene content by more than 2.5-fold between the products. Furthermore, this inclusion significantly improved the correlation coefficient between the red colour and the extracted lycopene content. Therefore, including a digestion step prior to extraction by solvents was necessary to efficiently extract lycopene from extruded products.
| Item Type: | Article |
|---|---|
| Additional Information: | To determine the lycopene content of extruded products containing 10% tomato skin, the conditions for solvent extraction were optimised. After three extraction cycles at 50 °C each for 15 min at a solvent to meal ratio of 40:1, a maximum of 6.6 ppm lycopene was extracted. However, the extraction was considered incomplete, thus the product was digested by pancreatin prior to extraction. The extracted lycopene content was increased to 23.5 ppm using the optimum conditions of 20 min of digestion with 10 mg mL−1 pancreatin. To validate the extraction efficiency at optimum conditions, a set of extruded products containing different lycopene concentrations was used. Digestion increased the extracted lycopene content by more than 2.5-fold between the products. Furthermore, this inclusion significantly improved the correlation coefficient between the red colour and the extracted lycopene content. Therefore, including a digestion step prior to extraction by solvents was necessary to efficiently extract lycopene from extruded products. |
| Keywords: | Extruded products, lycopene;, nutritional enhancement |
| Subjects: | D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies D Veterinary Sciences, Agriculture and related subjects > D610 Food Science D Veterinary Sciences, Agriculture and related subjects > D410 Arable and Fruit Farming |
| Divisions: | College of Sciences > Faculty of Science > National Centre for Food Manufacturing |
| Depositing User: | Users 2837 not found. |
| Date Deposited: | 30 Mar 2011 15:28 |
| Last Modified: | 26 Feb 2013 20:47 |
| URI: | http://eprints.lincoln.ac.uk/id/eprint/4343 |
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