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Effect of Ultrasound-Assisted Extraction with Probe or Bath on Total Phenolics from Tomato and Lemon By-Products
1 , 1 , * 1, 2 , 1 , 1
1  Postharvest and Refrigeration Group, Department of Agricultural Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain
2  Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain
Academic Editor: Joana Amaral


The aim of this study was to compare ultrasound-assisted extraction (USAE) with probe and USAE with bath, using different solvents (ethanol:water), on the extraction of total phenolic compounds (TPC) from tomato pomace and lemon peels by-products:. The TPC after USAE with probe ranged from 1.2- to 3.1-fold and from 1.1- to 2.0-fold more than USAE with bath in tomato and lemon by-products, respectively. The solvent with the highest extraction of TPC from tomato pomace was 100 % ethanol (between 1.2- and 2.6-fold more than the other solvents) while the best solvent in lemon peel was 100% water (between 1.1- and 2.0-fold more). USAE with probe demonstrated to be a clean, efficient, and a green technology for the extraction of TPC from tomato and citrus by-products.

Keywords: revalorization; green-technologies; food loss