000130994 001__ 130994
000130994 005__ 20240202151703.0
000130994 0247_ $$2doi$$a10.3389/fnut.2014.00012
000130994 0248_ $$2sideral$$a125547
000130994 037__ $$aART-2014-125547
000130994 041__ $$aeng
000130994 100__ $$0(orcid)0000-0002-5490-3542$$aLuengo, Elisa$$uUniversidad de Zaragoza
000130994 245__ $$aImproving Carotenoid Extraction from Tomato Waste by Pulsed Electric Fields
000130994 260__ $$c2014
000130994 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130994 5203_ $$aIn this investigation, the influence of the application of pulsed electric fields (PEFs) of different intensities (3–7 kV/cm and 0–300ms) on the carotenoid extraction from tomato peel and pulp in a mixture of hexane:acetone:ethanol was studied with the aim of increasing extraction yield or reducing the percentage of the less green solvents in the extraction medium. According to the cellular disintegration index, the optimum treatment time for the permeabilization of tomato peel and pulp at different electric field strengths was 90ms.The PEF permeabilization of tomato pulp did not significantly increase the carotenoid extraction. However, a PEF treatment at 5 kV/cm improved the carotenoid extraction from tomato peel by 39% as compared with the control in a mixture of hexane:ethanol:acetone (50:25:25). Further increments of electric field from 5 to 7 kV/cm did not increase significantly the extraction of carotenoids.The presence of acetone in the solvent mixture did not positively affect the carotenoid extraction when the tomato peels were PEF-treated. Response surface methodology was used to determine the potential of PEF for reducing the percentage of hexane in a hexane:ethanol mixture.The application of a PEF treatment allowed reducing the hexane percentage from 45 to 30% without affecting the carotenoid extraction yield. The antioxidant capacity of the extracts obtained from tomato peel was correlated with the carotenoid concentration and it was not affected by the PEF treatment.
000130994 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20
000130994 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000130994 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000130994 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza
000130994 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000130994 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130994 773__ $$g1 (2014), 12 [9 pp.]$$pFront. Nutr.$$tFrontiers in Nutrition$$x2296-861X
000130994 8564_ $$s1451124$$uhttps://zaguan.unizar.es/record/130994/files/texto_completo.pdf$$yVersión publicada
000130994 8564_ $$s3242470$$uhttps://zaguan.unizar.es/record/130994/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000130994 909CO $$ooai:zaguan.unizar.es:130994$$particulos$$pdriver
000130994 951__ $$a2024-02-02-14:51:57
000130994 980__ $$aARTICLE