Effect of microwave-assisted extraction on the recovery of polyphenols from tomato waste (CROSBI ID 726613)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Tranfić Bakić, Marina ; Pedisić, Sandra ; Zorić, Zoran ; Dragović-Uzelac, Verica ; Ninčević Grassino, Antonela
engleski
Effect of microwave-assisted extraction on the recovery of polyphenols from tomato waste
The edible fruit of the tomato (Solanum lycopersicum) is one of the most widely produced and consumed vegetables in the world, either fresh or processed in the form of canned tomatoes, sauce, juice, ketchup, and soup. Industrial processing of tomatoes generates significant amounts of waste, consisting mainly of tomato peels and seeds, but also leaves and stems. The management of by-products from tomato processing is an important problem for tomato processing companies, as these wastes are released into the environment. Normally, some of this waste is reused for animal feed through composting or drying. However, modern environmentally sound technologies offer more efficient strategies for recycling these by-products and reusing them as a sustainable source of various nutrients and highly biologically active compounds such as polyphenols. In this context, the present study describes the application of microwave-assisted extraction (MAE) as an innovative technique for the isolation of polyphenols from tomato peel waste. The effects of solvents, i.e. water and aqueous solution of HCl (1%, v/v), methanol (50 and 70%, v/v), with or without addition of 1% HCl and ethanol (50 and 70% v/v), temperatures (25, 55 and 90 °C) and times (5 and 10 min) were evaluated by HPLC-DAD analyses in terms of phenolic compounds recovery. Of the extraction parameters evaluated, temperatures and solvents have a significant effect on the yield of individual phenolic compounds. Different combinations of these parameters lead to the isolation of different amounts of individual phenolic compounds. Kaemferol-3-O-rutinoside (8.5 to 142.5 mg/kg), p-coumaric acid (3 to 111.5 mg/kg), and chlorogenic acid derivative (10.5 to 109 mg/kg) are found in high amounts. On the other hand, the extraction time has no significant (p > 0.05) influence on the recovery of phenolic compounds. In conclusion, HPLC-DAD analyses show that polyphenols were isolated in remarkable amounts with minimal time (5 min), using MAE as an innovative and environmentally friendly technique.
tomato peel waste ; microwaves-assisted extraction ; polyphenols ; HPLC-DAD
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Podaci o prilogu
109-109.
2022.
objavljeno
Podaci o matičnoj publikaciji
19th Ružička Days „Today Science - Tomorrow Industry“
Babić, Jurislav ; Lauš, Ivana
Osijek : Zagreb: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
2718-6040
Podaci o skupu
19th Ružička Days ; Today Science - Tomorrow Industry
poster
21.09.2022-23.09.2022
Vukovar, Hrvatska