ABSTRACT:
This study aimed to optimize the ultrasound-assisted extraction (UAE) of total anthocyanins from two stages of ripening purple tomatoes (low and high) and to compare the optimized extraction with the conventional one. In the optimization of UAE, the studied variables were time (5 to 75 min), temperature (30 to 70 °C), and solid: liquid ratio (1:5 to 1:15 m/v). The optimal condition of the UAE process, for low-ripened purple tomatoes, occurs at a time of 75 min, temperature of 40 °C, and solid: liquid ratio of 1:15 m/v, predicting the content of 12.487 mg/100g. For high-ripened purple tomatoes, the optimal condition occurs at a time of 40 min, temperature of 50 °C, and solid: liquid ratio of 1:15 m/v, predicting the content of 8.802 mg/100 g. On validation of these optimized conditions, less than a 3% difference was reported between the predicted and experimental values (12.267 mg/100 g for low-ripened, and 8.894 mg/100 g for high-ripened purple tomatoes). When comparing the optimized UAE with the conventional extraction, it was observed that UAE increased (P < 0.05) the extraction of total anthocyanins content by 73% for low-ripened and by 54% for high-ripened purple tomatoes. Thus, the study indicated that the UAE is an efficient technology for recovering bioactive compounds from purple tomatoes.
Key words:
ultrasonic extraction; optimization; anthocyanins; purple tomatoes
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