Autumn olive berries: characterization, antioxidant capacity, optimization of solvents and extraction conditions of lycopene

Ghellam M., Koca İ.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.16, no.1, pp.191-201, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 1
  • Publication Date: 2022
  • Doi Number: 10.1007/s11694-021-01149-5
  • Journal Name: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.191-201
  • Keywords: Autumn berries, Antioxidant, Lycopene, Optimization, Extraction, ELAEAGNUS-UMBELLATA, TOMATO, CAROTENOIDS, PULP
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

The aim of this study was to investigate and optimize lycopene extraction from autumn olive berries (AOBs). First, the best solvent mixture (hexane:acetone:methanol) was selected using Simplex-Lattice Design (SLD). After that, the conditions of extraction (temperature 20-60 degrees C, fruit-solvent ratio 1:10-1:70, and time 5-45 min) were optimized using Box-Behnken Design (BBD) to recover the maximum lycopene from AOBs. The results showed that AOBs have a considerable antioxidant activity and possess a high content of lycopene (26 mg/100 g fresh weight). After the validation of the corresponding models, the obtained optimal solvent mixture and conditions of extraction were as follows: 1.5:1:1 (hexane:acetone:methanol), at a temperature of 49 degrees C, 1:64 of fruit-solvent ratio, and 15 min of extraction time. The application of the optimal point recovered up to 99.61% of lycopene in a single extraction step. Additionally, further analysis of the extract revealed a significant antioxidant capacity. UV-Vis and FTIR spectra clearly showed an absorbance behaviour related to lycopene and an approximate possession of up to 89% of all-trans isomer.