Optimization of microwave-assisted extraction of hydrophilic and lipophilic antioxidants from a surplus tomato crop by response surface methodology
Open accessAbstract
Tomato is the second most important vegetable crop worldwide and a rich source of industrially interesting antioxidants. Hence, the microwave-assisted extraction of hydrophilic (H) and lipophilic (L) antioxidants from a surplus tomato crop was optimized using response surface methodology. The relevant independent variables were temperature (T), extraction time (t), ethanol concentration (Et) and solid/liquid ratio (S/L). The concentration-time response methods of crocin and β-carotene bleaching were applied, since they are suitable in vitro assays to evaluate the antioxidant activity of H and L matrices, respectively. The optimum operating conditions that maximized the extraction were as follows: t, 2.25min;T, 149.2°C; Et, 99.1%; and S/L, 45.0g/L for H antioxidants; and t, 15.4min;T, 60.0°C; Et, 33.0%; and S/L, 15.0g/L for L antioxidants. This industrial approach indicated that surplus tomatoes possess a high content of antioxidants, offering an alternative source for obtaining natural value-added compounds. Additionally, by testing the relationship between the polarity of the extraction solvent and the antioxidant activity of the extracts in H and L media (polarity–activity relationship), useful information for the study of complex natural extracts containing components with variable degrees of polarity was obtained.
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Phenolic compounds have antioxidant properties, preventing formation of free radicals because of their metal ion chelating capacity.
“One of their most outstanding features is their antioxidant properties, as they prevent the formation of many free radicals because of their metal ion chelating capacity [156,157].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [157]
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- Authors
- Pinela, J., Prieto, M. A., Barreiro, M. F., Carvalho, A. M., Oliveira, M. B. P. P., Vázquez, J. A., & Ferreira, I. C. F. R.
- Affiliations
- Universidade do Porto (PT)
- Universidade Politécnica de Bragança (PT)
- Consejo Superior de Investigaciones Científicas (ES)
- Corresponding author
- Prieto, M.A.
- Ferreira, Isabel C.F.R.
- ORCID
- Venue
- Food and Bioproducts Processing
- Publisher
- Elsevier BV
- Published
- 2016-04
- Volume
- 98
- Pages
- 283-298
- ISSN
- 0960-3085 (ISSN-L)
- OpenAlex
- W2292424347
- Cited by
- 44
- References
- 48
- Citations by year
- 2026: 2 · 2024: 4 · 2023: 2 · 2022: 4 · 2021: 1 · 2020: 4 · 2019: 9 · 2018: 5 · 2017: 9 · 2016: 4
- FWCI
- 7.07
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Food and Bioproducts Processing (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion, cc-by-nc-nd)
- Funders
- Foundation for Science and Technology
- FCT/MEC
- FEDER
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- microwave-assisted extraction, tomato, antioxidants, hydrophilic antioxidants, lipophilic antioxidants, extraction optimization, ethanol concentration, solid-to-liquid ratio, extraction temperature, extraction time, crocin, beta-carotene, antioxidant activity, value-added compounds
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