Extraction, Purification and Characterization of Lycopene from Tomato (Cv Vijeta) Processing Industry Waste
R. C. Ranveer, N. B. Rathod, P. P. Debaje, A. K. Sahoo
European Journal of Nutrition & Food Safety · pp. 83–90 · Published 31 Dec 2020
10.9734/ejnfs/2020/v12i1230337Abstract
Aim: The present study focused on extraction of lycopene from tomato processing industry waste, its purification and characterization by different methods. Lycopene is major carotenoid found in tomato. Methodology: Different tomato parts like whole tomato, tomato peel and waste generated druing processing were also screened for lycopene content. The extracted lycopene was purified by crystallization method. The purified lycopene was characterized by the different methods live UV- spectroscopy, HPLC, FT-IR and NMR. Results: Among the different parts of tomato the peel (377.19±1.13 µg/g) contain highest amount of lycopene than industrial waste (175.15±1.09 µg/g) and whole tomato (82.82±0.79). The crystallization method significantly purify the lycopene content which was clearly resulted in UV-spectroscopy, HPLC, FT-IR and NMR results. Conclusion: This will be beneficial to the industry for purification and characterization of lycopene from tomato processing industry waste.
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