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Date Published: 30/09/2016
Abstract Views: 359
Views PDF: 295
Issue
Vol. 12 No. 5.1 (2016)
Section
ORIGINAL RESEARCH
How to Cite
1.
LAI QP, TRUONG HL, NGUYEN TL, VU PN. STUDY ON EFFECTS OF TECHNICAL CONDITIONS ON LYCOPENE EXTRACTION FROM TOMATO. Tạp chí Dinh dưỡng và Thực phẩm. 2016;12(5.1):71-76. Accessed July 22, 2024. https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/644

STUDY ON EFFECTS OF TECHNICAL CONDITIONS ON LYCOPENE EXTRACTION FROM TOMATO

Quoc Phong LAI1,, Huong Lan TRUONG2, Thi Lan NGUYEN2, Phuong Nam VU2
1 Viện Công nghiệp thực phẩm
2 Food Industries Research Institute

Main Article Content

Abstract

Lycopene, a biologically active, belonging to the carotenoid, is found in many fruits and vegetables such as tomato, watermelon, gac fruit, strawberry, papaya... Several studies have suggested that lycopene may have positive effects on human health, such as preventing cardiovascular diseases, protecting against some cancers and preventing UV induced erythema. In this study, lycopene was extracted from tomato paste in different technological conditions. The results showed that lycopene extraction efficiency reached 86.32% at suitable parameters of extraction process, such as the ratio of ethyl acetate/ tomato paste: 3/1, stirring speed of 300 rpm, at the temperature of 500C and time duration in 3h. Lycopene had been extracted 2 times gave the extraction efficiency of 91.32%.

Article Details

Keywords

Lycopene, tomatoes, extraction, solvents, acetate ethyl

References

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