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Effect of Extraction Process Parameters on the Yield of Lycopene and Resveratrol.

Sudeva, K. and Mr., Vaidyanathan (2011) Effect of Extraction Process Parameters on the Yield of Lycopene and Resveratrol. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Functional foods are consumed as part of a usual diet, and are known to improve health status and render physiological effects beyond basic nutritional function expected of conventional foods. There are many functional food components which gives potential health benefits. Among these, lycopene and resveratrol were chosen for our study due to their quantum of availability in the source material. Lycopene is a carotenoid widely known for its anti-aging effects. In our study, Lycopene was extracted from the tomato peel. Low volume hexane extraction method (LVHEM) was carried out for the preparation of tomato sample in hexane solvent. The effect of three major process variables (solvent ratio, mixing and number of extractions) on the yield of lycopene were studied. It was found that at the solvent ratio of 2:1:1( Hexane: Acetone: Ethanol), the mixing time of 20 minutes and three extractions yielded the maximum lycopene recovery of 75% whereas the increase of the other two solvents apart from hexane inversely affected the yield of lycopene. Resveratrol (3,5,4¢-trihydroxystilbene) is a phytoalexin that belongs to the group of stilbenes, known to occur in grapes and consequently in grape products. It is known for its anti-cancerous effects on human health. Ultrasonication assisted extraction was carried out for the preparation of grape sample in ethanol solvent. Detection of trans resveratrol in grape skin was carried out through high-performance liquid chromatography (HPLC) method. Resveratrol standard had a characteristic retention time of 15.84 minutes. A similar retention time peak is observed when the ethanol extract of pulverized grape skin was injected which validates the presence of resveratrol in the sample.
Uncontrolled Keywords: Functional foods; lycopene; resveratrol; anti-aging effects; tomato peel; grapes
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Aug 2011 04:26
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.com/id/eprint/10326

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