Utilization of watermelon pulp for lycopene extraction by response surface methodology

Food Chemistry

Volumn 232, Issue , 2017, Pages 316-321

  Oberoi, Davinder Pal Singh ^a   Sogi, Dalbir Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Lycopene; Optimization; Response surface methodology; Watermelon

Indexed keywords

MEAN SQUARE ERROR; OPTIMIZATION; SURFACE PROPERTIES;

EXPERIMENTAL VALUES; FRESH-WEIGHT BASIS; INDEPENDENT VARIABLES; LYCOPENES; RESPONSE SURFACE METHODOLOGY; ROOT MEAN SQUARE ERRORS; SECOND-ORDER MODELS; WATERMELON;

EXTRACTION;

LYCOPENE; CAROTENOID; SOLVENT;

ACIDITY; ARTICLE; CONCENTRATION (PARAMETERS); EXTRACTION; FRESH WEIGHT; RESPONSE SURFACE METHOD; TEMPERATURE; TIME; WATERMELON; WATERMELON PULP; CHEMISTRY; CITRULLUS; ISOLATION AND PURIFICATION;

CAROTENOIDS; CITRULLUS; SOLVENTS; TEMPERATURE;

EID: 85017264565     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.038     Document Type: Article

References (36)

1. Anuonye, J.C., Some functional properties of extruded acha/soybean blends using response surface analysis. African Journal of Food Science 6:10 (2012), 269–279.
2. AOAC, Official methods of analysis of the association of official analytical chemists. 16th ed., 1990, The Association of Official Analytical Chemists Inc., Arlington, USA.
3. Chahal, G.S., Saini, S.P.S., Storability of juice from new hybrid watermelon variety. Indian Food Packer 51 (1999), 12–18.
4. Chang, C.H., Lin, H.Y., Chang, C.Y., Liu, Y.C., Comparisons on the antioxidant properties of fresh, freeze-dried and hot air dried tomatoes. Journal of Food Engineering 77:3 (2006), 478–485.
5. Cochran, W.G., Cox, G.M., Experimental designs. 2nd ed., 1957, John Wiley and Sons, New York, 535–566.
6. Crandall, P.G., Kesterson, J.W., Component of processed watermelon fruit. Journal of American Society of Horticultural Science 106 (1981), 493–495.
7. De Steffani, E., Boffetta, P., Brennan, P., Deneo-Pellegrini, H., Carzoglio, J.C., Ronco, A., Mendilaharsu, M., Dietary carotenoids and risk of gastric cancer: A case-control study in Uruguay. European Journal of Cancer Preview 9 (2000), 329–334.
8. Fila, W.A., Itam, E.H., Johnson, J.T., Odey, M.O., Effiong, E.E., Dasofunjo, K., Ambo, E.E., Comparative proximate compositions of watermelon Citrullus lanatus, squash cucurbita pepo'l and Rambutan Nephelium Lappacum. International Journal of Science and Technology 2 (2013), 81–88.
9. Gianetti, J., Pedrinelli, R., Petrucci, R., Lazzerini, G., De Caterina, M., Bellomo, G., De Caterina, R., Inverse association between carotid intima-media thickness and the antioxidant lycopene in atherosclerosis. American Heart Journal 143 (2002), 467–474.
10. Giovannucci, E., Rimm, E.B., Liu, Y., Stampfer, M.J., Willett, W.C., A prospective study of tomato products, lycopene and prostate cancer risk. Journal of National Cancer Institute 94 (2002), 391–398.
11. Gomez, K.C., Gomez, A.A., Statistical procedures for agricultural research. 2nd ed., 109, 1984, John Wiley and Sons, New York pp 197.
12. Hayoglu, I.A., Fenercioglu, H., A research on the possibility of using watermelon juice in fruit juice industry. Gida 15 (1990), 329–332.
13. Katherine, L.S.V., Edgar, C.C., Jerry, W.K., Luke, R.H., Julie, C.D., Extraction conditions affecting supercritical fluid extraction (SFE) from watermelon. Bioresource Technology 99 (2008), 7835–7841.
14. Kaur, D., Wani, A.A., Oberoi, D.P.S., Sogi, D.S., Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology. Food Chem. 108:2 (2008), 711–718.
15. Kong, K.W., Ismail, A., Tan, C.P., Rajab, N.F., Optimization of oven drying conditions for lycopene content and lipophilic antioxidant capacity in a by-product of the pink guava puree industry using response surface methodology. LWT- Food Science and Technology 43 (2010), 729–735.
16. Kumar, S.R., Sundar, S.S., Afandi, A., Rahman, S., Optimization of lycopene from Malaysian all season colored fleshy fruits. International Journal of Biology Pharmacy and Allied Sciences 2:7 (2013), 1455–1467.
17. Lu, C.H., Engelmann, N.J., Lila, M.A., Erdman, J.W., Optimization of lycopene extraction from tomato cell suspension culture by response surface methodology. Journal of Agricultural and Food Chemistry 56:17 (2008), 7710–7714.
18. Olempska, Z. (2006). Lycopene from Blakeslea trispora Chemical and technical assessment. U.S.D.A., 1–6.
19. Perkins-Veazie, P., Collins, J.K., Pair, S.D., Roberts, W., Lycopene content differs among red –fleshed watermelon cultivars. Journal of Science and Food Agriculture 81 (2001), 1–5.
20. Perkins-Veazie, P., Collins, J.K., Watermelon: Rich in the antioxidant lycopene. Acta Horticulture, 2003, 663–668.
21. Perkins-Veazie, P., Collins, J.K., Flesh quality and lycopene stability of fresh-cut watermelon. Postharvest Biology and Technology 31 (2004), 159–166.
22. Perkins-Veazie, P., Collins, J.K., Davis, A.R., Roberts, W., Carotenoid content of 50 watermelon cultivars. Journal of Agricultural and Food Chemistry 54 (2006), 2593–2597.
23. Ranganna, S., Handbook of analysis and quality control for fruits and vegetable products. 2nd ed., 12–15, 1986, Tata Mc-Graw hill, India 88-90, 105-106.
24. Rao, A.V., Waseem, Z., Agarwal, S., Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Research International 31 (1998), 737–741.
25. Rissanenet, T.H., Voutilainen, S., Nyyssonen, K., Salonen, R., Kaplan, G.A., Salonen, J.T., Serum lycopene concentrations and carotid atherosclerosis: The Kuopio ischaemic heart disease risk factor study. American Journal of Clinical Nutrition 77 (2003), 133–138.
26. Sadler, G., Davis, J., Dezman, D., Rapid extraction of lycopene and β- carotene from reconstituted tomato paste. Journal of Food Science 55 (1990), 1460–1461.
27. Shi, J., Le Maguer, M., Lycopene in tomatoes: chemical and physical properties affected by food processing. Critical Review Food Science Nutrition 40:1 (2000), 1–42.
28. Shi, X., Xu, Y., Li, Y., Zeng, H., Sun, Y., Optimization of extraction process of lycopene from watermelon (Citrulus lanatus) by response surface methodology. Applied Mechanics and Materials 140 (2012), 385–393.
29. Shin, D.H., Koo, Y.J., Kim, C.O., Min, B.Y., Suh, K.B., Studies on the production of watermelon and cantaloupe melon juice. Korean Journal of Food Science and Technology 10 (1978), 215–218.
30. Sogi, D.S., Effect of concentration and temperature on viscosity of watermelon juice. Journal of Food Science and Technology 40:5 (2003), 509–511.
31. Soteriou, G.A., Kyriacou, M.C., Siomos, A.S., Gerasopoulos, D., Evolution of watermelon fruit physicochemical and phytochemical composition during ripening as affected by grafting. Food Chemistry 165 (2014), 282–289.
32. Taungbodhitham, A.K., Jones, G.P., Wahlqvist, M.L., Briggs, D.R., Evaluation of extraction method for the analysis of carotenoids in fruits and vegetables. Food Chemistry 63 (1998), 577–584.
33. Tee, E.S., Young, S.I., Ho, S.K., Mizura, S., Determination of vitamin C in fresh fruits and vegetables using the dye titration and microfluorometric methods. Pertanika, 11, 1988 39-34.
34. Uddin, M.B., Nanjudaswamy, A.M., Studies on the processing of watermelon for juice. Bangladesh Journal of Science and Industrial Research 17 (1982), 80–86.
35. Van den Berg, H., Faulks, R., Fernando-Granado, H., Hirschberg, J., Olmedilla, B., Sandmann, G., Southon, S., Stahl, W., The potential for the improvement of carotenoid levels in foods and the likely systemic effects. Journal of Science and Food Agriculture 80 (2000), 880–912.
36. Yau, E.W., Rosnah, S., Noraziah, M., Chin, N.L., Osman, H., Physicochemical compositions of the red seedless watermelons (Citrullus lanatus). International Food Research Journal 17 (2010), 327–334.