Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry
Katalin Szabo,
Bernadette-Emőke Teleky,
Floricuta Ranga,
Ioana Roman,
Hattab Khaoula,
Emna Boudaya,
Amina Ben Ltaief,
Wael Aouani,
Mangkorn Thiamrat,
Dan Cristian Vodnar
Affiliations
Katalin Szabo
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
Bernadette-Emőke Teleky
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
Floricuta Ranga
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
Ioana Roman
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
Hattab Khaoula
Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia
Emna Boudaya
Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia
Amina Ben Ltaief
Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia
Wael Aouani
Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia
Mangkorn Thiamrat
School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
Dan Cristian Vodnar
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
The recovery of bioactive compounds from agro-industry-derived by-products sustains circular economy principles by encouraging maximized recycling and minimized waste. Tomato processing by-products are abundant in carotenoids, which have several health-promoting properties, and their reintegration into functional food products represents a major interest for scientists and manufacturers. In the present study, carotenoids were recovered from tomato processing by-products based on the principles of green chemistry by using generally recognized as safe (GRAS) solvents, freeze-drying as pretreatment, and ultrasound in the recovery procedure. Spectrophotometric measurements and HPLC were used to identify and quantify total and individual carotenoids from the extracts. The highest values for lycopene (1324.89 µg/g dw) were obtained when ethyl lactate was applied as a solvent, followed by ethyl acetate with slightly smaller differences (1313.54 µg/g dw). The extracts obtained from freeze-dried samples presented significantly lower amounts of lycopene, indicating that carotenoids are highly susceptible to degradation during lyophilization. Flaxseed, grape seed, and hempseed oils were enriched with carotenoids and their rheological measurements showed favorable viscoelastic properties, especially hempseed and flaxseed oil, with viscosity under 50 mPa·s. Considering the results and the economic perspective of carotenoid recovery from tomato processing by-products, ethyl acetate is suitable, sustainable, and environmentally friendly for carotenoid extraction.
