Effect of Ultrasound-Assisted Extraction with Probe or Bath on Total Phenolics from Tomato and Lemon By-Products

Abstract

The aim of this study was to compare ultrasound-assisted extraction (USAE) with probe (USAE-P) and USAE with bath (USAE-B), using different solvents (ethanol:water), on the extraction of total phenolic compounds (TPC) from tomato pomace and lemon peel by-products. The TPC after USAE with probe ranged from 1.2- to 3.1-fold and from 1.1- to 2.0-fold more than USAE with a bath in tomato and lemon by-products, respectively. The solvent with the highest extraction of TPC from tomato pomace was 100% ethanol (between 1.2- and 2.6-fold more than the other solvents) while the best solvent in lemon peel was 100% water (between 1.1- and 2.0-fold more). USAE with probe demonstrated to be a clean, efficient, and a green technology for the extraction of TPC from tomato and citrus by-products.

Keywords

• revalorization
• green technologies
• food loss