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Optimization of microwave-assisted extraction of hydrophilic and lipophilic antioxidants from a surplus tomato crop by response surface methodology

2016Journal article Open access
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dc.contributor.authorPinela, José
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorVázquez, J.A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2016-10-03T10:19:22Z
dc.date.available2016-10-03T10:19:22Z
dc.date.issued2016
dc.description.abstractTomato 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, 2.25 min; T, 149.2 ºC; Et, 99.1 %; and S/L, 45.0 g/L for H antioxidants; and t, 15.4 min; T, 60.0 ºC; Et, 33.0 %; and S/L, 15.0 g/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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to CIMO (PEst-OE/AGR/UI0690/2014), REQUIMTE (UID/QUI/50006/2013) and J. Pinela (SFRH/BD/92994/2013); to FCT/MEC and FEDER under Programme PT2020 for financial support to LSRE (UID/EQU/50020/2013), and to QREN, ON2 and FEDER (Project NORTE-07-0162-FEDER-000050); to the Xunta de Galicia for financial support for the post-doctoral researcher of M.A. Prieto.pt_PT
dc.identifier.citationPinela, José; Prieto, M.A.; Barreiro, M.F.; Carvalho, Ana Maria;Oliveira, M.B.P.P.; Vázquez, J.A.; Ferreira, Isabel C.F.R. (2016). Optimization of microwave-assisted extraction of hydrophilic and lipophilic antioxidants from a surplus tomato crop by response surface methodology. Food and Bioproducts Processing. ISSN 0960-3085. 98, p. 283–298pt_PT
dc.identifier.doi10.1016/j.fbp.2016.02.002pt_PT
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10198/13352
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectLycopersicon esculentumpt_PT
dc.subjectMicrowave-assisted extractionpt_PT
dc.subjectbeta-Carotene/crocin bleaching assaypt_PT
dc.subjectConcentration-time response modellingpt_PT
dc.subjectCentral composite designpt_PT
dc.subjectResponse surface methodologypt_PT
dc.titleOptimization of microwave-assisted extraction of hydrophilic and lipophilic antioxidants from a surplus tomato crop by response surface methodologypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleRECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEQU%2F50020%2F2013/PT
oaire.citation.endPage298pt_PT
oaire.citation.startPage283pt_PT
oaire.citation.titleFood and Bioproducts Processingpt_PT
oaire.citation.volume98pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNamePinela
person.familyNamePrieto
person.familyNameBarreiro
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameJosé
person.givenNameMiguel A.
person.givenNameFilomena
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier107688
person.identifierID G-7399-2011
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person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridG-4516-2011
person.identifier.ridL-9802-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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