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Optimization conditions of UV-C radiation combined with ultrasound-assisted extraction of cherry tomato (Lycopersicon esculentum) lycopene extract

2019Journal article Open access
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dc.contributor.authorLima, A. R.
dc.contributor.authorCristofoli, N. L.
dc.contributor.authorVenerala, J. G.
dc.contributor.authorFritz, A. R. M.
dc.contributor.authorVieira, M.M.C.
dc.date.accessioned2020-01-08T15:04:38Z
dc.date.available2020-01-08T15:04:38Z
dc.date.issued2019
dc.description.abstractThe aim of this work was to study the effect of UV-C radiation on ultrasound assisted extraction (UAE) of cherry tomato bioactive compounds. Cherry tomatoes were exposed to two UV-C radiation doses (0.5 and 1.0 J cm−2 ) and stored at 20 ± 0.5 oC for 7 days. Next, they were lyophilized, and the bioactive compounds were extracted by UAE at 20 KHz. To evaluate the effectiveness of the extraction process of the bioactive compounds, a CCRD (central composite rotational design) was used together with RSM (response surface methodology), for extraction times from 4 to 12 minutes and concentrations (g of lyophilized product / L of ethanol) of 1:10, 1:20 and 1:30. The extracts obtained from the irradiated tomatoes presented 5.8 times more lycopene content than the controls and higher antioxidant activity was obtained for 4 and 8 min, in the concentrations 1:10 and 1:20 (m v−1). Through numerical model optimization, optimal extraction conditions were obtained. The results demonstrated that by previously irradiating tomatoes with UV-C light, the UAE yielded considerably higher amounts of lycopene and other bioactives.pt_PT
dc.description.sponsorshipCNPq (National Council of Technological and Scientific Development, Brazil), Erasmus Mundus action 2; Fellow Mundus Project; Department of Chemical Engineering and Food Engineering (UFSC - Brazil) and the Department of Food Engineering (UAlg - Portugal) .pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.7455/ijfs/8.2.2019.a7pt_PT
dc.identifier.issn2182-1054
dc.identifier.urihttp://hdl.handle.net/10400.1/13412
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherISEKI Food Association (IFA)pt_PT
dc.subjectUV-C radiationpt_PT
dc.subjectLycopenept_PT
dc.subjectCherry tomatopt_PT
dc.subjectUltrasound extractionpt_PT
dc.titleOptimization conditions of UV-C radiation combined with ultrasound-assisted extraction of cherry tomato (Lycopersicon esculentum) lycopene extractpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage80pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage65pt_PT
oaire.citation.titleInternational Journal of Food Studiespt_PT
oaire.citation.volume8pt_PT
person.familyNameLazzarotto Cristofoli
person.familyNameVieira
person.givenNameNathana
person.givenNameMargarida
person.identifier.ciencia-id791B-AC54-445A
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0002-0919-517X
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id7202140775
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdae64e3d-3c94-4061-bf50-4f86554ad0f2
relation.isAuthorOfPublication338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isAuthorOfPublication.latestForDiscoverydae64e3d-3c94-4061-bf50-4f86554ad0f2

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