文章基本信息

标题：Lycopene and β- carotene recovery from fermented tomato waste and their antioxidant activity
本地全文：下载
作者：John OWUSU ; Haile MA ; Newlove AKOWUAH AFOAKWAH 等
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：1
页码：36-48
出版社：Galati University Press
摘要：Waste generated from tomato processing poses disposal challenge even though it isa potential source of bioactive compounds. Acetone/ethanol/hexane mixture wasused to recover lycopene and β-carotene from tomato pomace obtained from tomatomust fermentation (pH of 4.11, 3.40, 3.20; temperature of 15, 20oC). Tomato mustpH and temperature influenced (P<0.05) both lycopene and β-carotene recoveryfrom the pomace. The highest total antioxidant activity and reducing power valueswere obtained from the tomato pomace of must pH 3.20, and fermented at 20ᵒC.Tomato pomace from winemaking is a rich source of the bioactive compounds,lycopene and β-carotene, and possess substantial levels of antioxidant activity.
关键词：fermented tomato waste; fermentation temperature; bioactive;compounds; lycopene; β-carotene