Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace and Their Optimization through Response Surface Methodology
Muhammad Umair,
Saqib Jabbar,
Mustapha M. Nasiru,
Zhaoxin Lu,
Jianhao Zhang,
Muhammad Abid,
Mian Anjum Murtaza,
Marek Kieliszek,
Liqing Zhao
Affiliations
Muhammad Umair
Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, Shenzhen 518060, China
Saqib Jabbar
Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 46000, Pakistan
Mustapha M. Nasiru
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Zhaoxin Lu
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Jianhao Zhang
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Muhammad Abid
Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi, Rawalpindi 44000, Pakistan
Mian Anjum Murtaza
Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Marek Kieliszek
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
Liqing Zhao
Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, Shenzhen 518060, China
Ultrasound-assisted extraction (UAE) was used to extract carotenoids from the carrot pomace. To investigate the effect of independent variables on the UAE, the response surface methodology (RSM) with central-composite design (CCD) was employed. The study was conducted with three independent variables including extraction time (min), temperature (°C), and ethanol concentration (%). The results showed that the optimal conditions for UAE were achieved with an extraction time of 17 min, temperature of 32 °C, and ethanol concentration of 51% of total carotenoids (31.82 ± 0.55); extraction time of 16 min, temperature of 29 °C, and ethanol concentration of 59% for a combination of β-carotene (14.89 ± 0.40), lutein (5.77 ± 0.19), and lycopene (2.65 ± 0.12). The non-significant (p > 0.05) correlation under optimal extraction conditions between predicted and experimental values suggested that UAE is the more productive process than conventional techniques for the extraction of carotenoids from the carrot pomace.
