Extraction of lycopene using a lecithin-based olive oil microemulsion

Food Chem. 2019 Jan 30:272:568-573. doi: 10.1016/j.foodchem.2018.08.080. Epub 2018 Aug 20.

Abstract

Incorporation of many water-insoluble nutraceuticals into aqueous formulations can present a real challenge for food industry. Hence, establishment of novel technologies for concurrent extraction and solubilisation of lipophilic compounds might be of a great interest. The main objective of the present study was to prepare olive oil microemulsions using different proportions of lecithin, 1-propanol, olive oil and water to examine their abilities to form microemulsion as well as extraction of lycopene from industrial tomato pomace. Lycopene extraction using 1 g tomato pomace and 4 extraction cycles applying 5 g microemulsion composed of lecithin: 1-propanol: olive oil: water (53.33:26.67:10:10 wt%) resulted in the highest extraction efficiency (88%). Such biocompatible and food-grade microemulsion containing lycopene can be applied in many food formulations where it can present a good solubility in aqueous and non-polar media and can improve the health-promoting properties of both lycopene and olive oil.

Keywords: 1-Propanol; 1-Propanol (PubChem CID: 1031); Acetone (PubChem CID: 180); Ethanol (PubChem CID: 702); Hexane (PubChem CID: 8058); Lecithin; Lycopene; Microemulsion; Olive oil; Soybean lecithin (PubChem CID: 57369748).

MeSH terms

  • 1-Propanol / chemistry
  • Electric Conductivity
  • Emulsions / chemistry
  • Lecithins / chemistry*
  • Lycopene / analysis
  • Lycopene / isolation & purification*
  • Olive Oil / chemistry*
  • Solubility
  • Spectrophotometry
  • Water / chemistry

Substances

  • Emulsions
  • Lecithins
  • Olive Oil
  • Water
  • 1-Propanol
  • Lycopene