Lycopene and β-carotene recovery from fermented tomato waste and their antioxidant activity

Authors

  • John Owusu School of Food and Biological Engineering, Jiangsu University
  • Haile Ma Key Laboratory for Physical Processing of Agricultural
  • Newlove Akowuah Afoakwah School of Food and Biological Engineering, Jiangsu University
  • Agnes Amissah School of Applied Science and Technology, Koforidua Polytechnic
  • Joseph Ahima School of Applied Science and Technology, Koforidua Polytechnic

Keywords:

fermented tomato waste, fermentation temperature, bioactive compounds, lycopene, β-carotene

Abstract

Waste generated from tomato processing poses disposal challenge even though it is a potential source of bioactive compounds. Acetone/ethanol/hexane mixture was used to recover lycopene and β-carotene from tomato pomace obtained from tomato must fermentation (pH of 4.11, 3.40, 3.20; temperature of 15, 20oC). Tomato must pH and temperature influenced (P<0.05) both lycopene and β-carotene recovery from the pomace. The highest total antioxidant activity and reducing power values were obtained from the tomato pomace of must pH 3.20, and fermented at 20ᵒC. Tomato pomace from winemaking is a rich source of the bioactive compounds, lycopene and β-carotene, and possess substantial levels of antioxidant activity.

Downloads

Download data is not yet available.

Downloads

Published

2015-06-15

Issue

Vol. 39 No. 1 (2015)

Section

ORIGINAL ARTICLES

How to Cite

“Lycopene and β-Carotene Recovery from Fermented Tomato Waste and Their Antioxidant Activity”. 2015. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 39 (1): 36-48. https://ojs.ugal.ro/index.php/food/article/view/1559.