Cargando…
The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste
The extraction of lycopene was carried out with three types of vegetable oils (grape, extra virgin olive, and peanut) by means of two methods: agitation and high-intensity ultrasound with a frequency of 20 kHz at an amplitude of 80% with periods of 40 s of sonication for 20 min at a temperature of 4...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9311867/ https://www.ncbi.nlm.nih.gov/pubmed/35883895 http://dx.doi.org/10.3390/antiox11071404 |
_version_ | 1784753698986000384 |
---|---|
author | Campos-Lozada, Gieraldin Pérez-Marroquín, Xóchitl Alejandra Callejas-Quijada, Graciela Campos-Montiel, Rafael G. Morales-Peñaloza, Alejandro León-López, Arely Aguirre-Álvarez, Gabriel |
author_facet | Campos-Lozada, Gieraldin Pérez-Marroquín, Xóchitl Alejandra Callejas-Quijada, Graciela Campos-Montiel, Rafael G. Morales-Peñaloza, Alejandro León-López, Arely Aguirre-Álvarez, Gabriel |
author_sort | Campos-Lozada, Gieraldin |
collection | PubMed |
description | The extraction of lycopene was carried out with three types of vegetable oils (grape, extra virgin olive, and peanut) by means of two methods: agitation and high-intensity ultrasound with a frequency of 20 kHz at an amplitude of 80% with periods of 40 s of sonication for 20 min at a temperature of 40 °C. The antioxidant determination by inhibition of ABTS and DPPH radicals showed no significant differences (p > 0.05) for inhibition of the ABTS radical in native oils and oils with lycopene. However, the radical DPPH showed that the native oils presented significant differences (p ≤ 0.05) compared to the samples with lycopene. FTIR spectra revealed the characteristic functional groups of lycopene exhibiting two characteristic peaks at 2923 cm(−1) and 2957 cm(−1). The DSC thermograms showed that the higher the degree of oil unsaturation, the lower the melting temperatures. Olive oil was the least unsaturated with the highest amount of oleic fatty acid. Grapeseed oil reported the lowest melting temperature at around −24.64 °C. Extra virgin olive oil showed the lightest values (L* = 41.08 ± 0.45) of brightness, and the peanut oil with lycopene was the darkest (L* = 16.72 ± 0.05). The extraction of lycopene from organic wastes treated with agitation and ultrasound was satisfactory reducing the use of conventional solvents. However, extraction with olive oil under agitation showed the best results. |
format | Online Article Text |
id | pubmed-9311867 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93118672022-07-26 The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste Campos-Lozada, Gieraldin Pérez-Marroquín, Xóchitl Alejandra Callejas-Quijada, Graciela Campos-Montiel, Rafael G. Morales-Peñaloza, Alejandro León-López, Arely Aguirre-Álvarez, Gabriel Antioxidants (Basel) Article The extraction of lycopene was carried out with three types of vegetable oils (grape, extra virgin olive, and peanut) by means of two methods: agitation and high-intensity ultrasound with a frequency of 20 kHz at an amplitude of 80% with periods of 40 s of sonication for 20 min at a temperature of 40 °C. The antioxidant determination by inhibition of ABTS and DPPH radicals showed no significant differences (p > 0.05) for inhibition of the ABTS radical in native oils and oils with lycopene. However, the radical DPPH showed that the native oils presented significant differences (p ≤ 0.05) compared to the samples with lycopene. FTIR spectra revealed the characteristic functional groups of lycopene exhibiting two characteristic peaks at 2923 cm(−1) and 2957 cm(−1). The DSC thermograms showed that the higher the degree of oil unsaturation, the lower the melting temperatures. Olive oil was the least unsaturated with the highest amount of oleic fatty acid. Grapeseed oil reported the lowest melting temperature at around −24.64 °C. Extra virgin olive oil showed the lightest values (L* = 41.08 ± 0.45) of brightness, and the peanut oil with lycopene was the darkest (L* = 16.72 ± 0.05). The extraction of lycopene from organic wastes treated with agitation and ultrasound was satisfactory reducing the use of conventional solvents. However, extraction with olive oil under agitation showed the best results. MDPI 2022-07-20 /pmc/articles/PMC9311867/ /pubmed/35883895 http://dx.doi.org/10.3390/antiox11071404 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Campos-Lozada, Gieraldin Pérez-Marroquín, Xóchitl Alejandra Callejas-Quijada, Graciela Campos-Montiel, Rafael G. Morales-Peñaloza, Alejandro León-López, Arely Aguirre-Álvarez, Gabriel The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste |
title | The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste |
title_full | The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste |
title_fullStr | The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste |
title_full_unstemmed | The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste |
title_short | The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste |
title_sort | effect of high-intensity ultrasound and natural oils on the extraction and antioxidant activity of lycopene from tomato (solanum lycopersicum) waste |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9311867/ https://www.ncbi.nlm.nih.gov/pubmed/35883895 http://dx.doi.org/10.3390/antiox11071404 |
work_keys_str_mv | AT camposlozadagieraldin theeffectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT perezmarroquinxochitlalejandra theeffectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT callejasquijadagraciela theeffectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT camposmontielrafaelg theeffectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT moralespenalozaalejandro theeffectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT leonlopezarely theeffectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT aguirrealvarezgabriel theeffectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT camposlozadagieraldin effectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT perezmarroquinxochitlalejandra effectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT callejasquijadagraciela effectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT camposmontielrafaelg effectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT moralespenalozaalejandro effectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT leonlopezarely effectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste AT aguirrealvarezgabriel effectofhighintensityultrasoundandnaturaloilsontheextractionandantioxidantactivityoflycopenefromtomatosolanumlycopersicumwaste |