Valorização do tomate nacional. Extracção de licopeno por CO2 supercritico a partir do repiso de tomate
2009
Roca, Miguel Gaspar Gama | Martins, Margarida Moldão
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
显示更多 [+] 显示较少 [-]The main objective of the present work is to contribute for the valorisation of the Portuguese tomato. In the first phase, a physicochemical and sensory characterization of Portuguese and Spanish tomato for industry was conducted. The objective of this study was to verify the quality of Portuguese tomato, with special relevance to its lycopene content. On a second phase, because lycopene content justified it and considering the large amounts of by-products produced by tomato industries, a supercritical CO2 extraction of lycopene from tomato pomace was performed. The studied independent variables were temperature, concentration of ethanol and concentration of olive oil, both added has a co-solvent. The matrix was established for the following ranges: Temperature 40-75ºC, [Ethanol] 0-10% (m/m) and [Olive Oil] 0-10% (m/m). Temperature revealed to have a negative effect on the extraction yield, while ethanol and olive oil showed no significant effect in supercritical CO2 extraction of carotenoids. The extraction yield of lycopene was 5,7% and an optimal temperature of 50ºC was showed.
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