105(1)_str9

 

ISSN 1392-3196 / e-ISSN 2335-8947
Zemdirbyste-Agriculture, vol. 105, No. 1 (2018), p. 63–70
DOI  10.13080/z-a.2018.105.009

Agro-industrial tomato by-products and extraction of functional food ingredients

Dalia URBONAVIČIENĖ, Ramunė BOBINAITĖ, Sonata TRUMBECKAITĖ, Lina RAUDONĖ, Valdimaras JANULIS, Česlovas BOBINAS, Pranas VIŠKELIS

Abstract

Agro-industrial by-products are important sources of functional food ingredients with commercial interest to decrease the volume of by-products and also to improve the economic viability of processes, by producing added value ingredients. For this purpose, application of the supercritical carbon dioxide (SC-CO2) technology to add value to tomato (cultivar ‘Admiro’ F1) by-products (peel, seeds and small amount of pulp) was tested. Optimisation of extraction parameters of high value-added ingredients (oleoresin with 60% cis-lycopene isomers concentration) was carried out and antioxidant effect of extract in cell culture was analysed.

The extract obtained at optimised conditions (52°C temperature, a 55 MPa pressure and a 180 min extraction time), was characterized for total lycopene and lycopene different isomers (15-cis-lycopene, 13-cis-lycopene, 9-cis-lycopene, 7-cis-lycopene, trans-lycopene and 5-cis-lycopene) and the antioxidant effect of extracts was evaluated by assessing the production of the reactive oxygen species (ROS) by murine macrophage J774 cell culture.

Results showed that the SC-CO2 extracts of tomato by-products (peel, seeds and small amount of pulp) is a potential source of cis-lycopene isomers (the total content of cis-lycopene isomers in the SC-CO2 extract was 60%) oleoresin with promising applications in food and pharmaceutical industries.

Key words: antioxidant, lipophilic extract, lycopene, Lycopersicon esculentum, trans/cis-isomers.

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