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Valorização do tomate nacional. Extracção de licopeno por CO2 supercritico a partir do repiso de tomate
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Autores
Orientador(es)
Resumo(s)
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.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
tomato pomace carotenoids supercritical CO2 extraction tomate repiso licopeno carotenoides CO2 supercritico