caa a22 4500 463157540 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0335-8 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0335-8 Influence of extraction with ethanol or ethyl acetate on the yield of lycopene, β-carotene, phytoene and phytofluene from tomato peel powder [Elektronische Daten] [Marta Calvo, Diana Dado, Guillermo Santa-María] This study evaluated the extraction yield of the food grade solvents ethanol and ethyl acetate by extracting lycopene, β-carotene, phytoene and phytofluene from tomato peel powder at varying heating intensities, and the influence of the solvent and heating intensity on carotenoids isomerization and degradation during extraction. The heat treatments assayed were 25, 35, 50 and 60°C which were applied for periods of 5, 10, 20, 30 or 40min. The carotenoid yield was higher in the extractions with ethanol than with ethyl acetate. In general, the temperature increase caused an increase in the carotenoid concentrations; however in the extractions performed with ethanol at 60°C, the yield of (all-E)-lycopene and their (Z)-isomers was lower than at 50°C. This could indicate that a great isomerization is produced in the high temperature extractions with ethanol but the oxidative degradation is the predominant reaction. On the contrary, the obtained results in the extractions with ethyl acetate indicate that the isomerization is the predominant reaction. Springer-Verlag, 2006 Yield of carotenoids nationallicence Temperature of extraction nationallicence Time of extraction nationallicence Ethanol nationallicence Ethyl acetate nationallicence Carotenoids isomerization nationallicence Carotenoids degradation nationallicence Calvo Marta Instituto de Fermentaciones Industriales CSIC, C/Juan de la Cierva 3, 28006, Madrid, Spain aut Dado Diana Instituto de Fermentaciones Industriales CSIC, C/Juan de la Cierva 3, 28006, Madrid, Spain aut Santa-María Guillermo Instituto de Fermentaciones Industriales CSIC, C/Juan de la Cierva 3, 28006, Madrid, Spain aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 567-571 1438-2377 224:5<567 2007 224 217 https://doi.org/10.1007/s00217-006-0335-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0335-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Calvo Marta Instituto de Fermentaciones Industriales CSIC, C/Juan de la Cierva 3, 28006, Madrid, Spain aut NATIONALLICENCE 700 1- Dado Diana Instituto de Fermentaciones Industriales CSIC, C/Juan de la Cierva 3, 28006, Madrid, Spain aut NATIONALLICENCE 700 1- Santa-María Guillermo Instituto de Fermentaciones Industriales CSIC, C/Juan de la Cierva 3, 28006, Madrid, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 567-571 1438-2377 224:5<567 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer