Effect of solvents and methods of stirring in extraction of lycopene, oleoresin and fatty acids from over-ripe tomato.

Lycopene and oleoresin extraction from powder of tomato over-ripe by three agitation methods and four solvents have been evaluated. Also, tomato powder and the oleoresins were characterized biochemically. On average, the moisture content of powder was found to be 4.30, ash 8.90, proteins 11.23 and lipids 4.35 g 100 g(-1). The best oleoresin extraction yield was achieved by combining sonication and acetone at 1.43 g 100 g(-1). The greatest amount of lycopene (65.57 ± 0.33 mg 100 g(-1)) was also obtained using the same treatment. The presence of trans-lycopene was positively confirmed by HPLC and FTIR. In oleoresins, linoleic acid (C18:2n6) was the predominant with 50% of total fatty acids, whereas stearic acid (C18:0) is presented in a smaller proportion (5%). A simple and suitable method for extraction of lycopene from over-ripe tomato was optimized. In industrial applications, tomato by-products are a viable source of analytes, such as lycopene and unsaturated fatty acids.