Martins, Margarida MoldãoRoca, Miguel Gaspar Gama2009-07-102009-07-102009http://hdl.handle.net/10400.5/1115Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThe 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.portomatopomacecarotenoidssupercritical CO2extractiontomaterepisolicopenocarotenoidesCO2 supercriticomaster thesis