EventsThe 4th International Electronic Conference on Foods
Event submissions
Published
with-doi10.3390/Foods2023-15006
This submission belongs to the session S5. Food Chemistry and Biochemistry of the event The 4th International Electronic Conference on Foods
Published date
13 Oct, 2023
Academic Editor
author-avatarJoana Amaral
Citation
Lorena Martínez-Zamora, Laleh Mozafari, Marina Cano-Lamadrid, Rosa Zapata, Francisco Artés-Hernández, Effect of Ultrasound-Assisted Extraction with Probe or Bath on Total Phenolics from Tomato and Lemon By-Products, in Proceedings of The 4th International Electronic Conference on Foods, 15 October–30 October 2023, MDPI: Basel, Switzerland, doi: 10.3390/Foods2023-15006
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Effect of Ultrasound-Assisted Extraction with Probe or Bath on Total Phenolics from Tomato and Lemon By-Products

Laleh Mozafari 1
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Marina Cano-Lamadrid 1
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Lorena Martínez-Zamora 1,2
Rosa Zapata 1
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Francisco Artés-Hernández 1
1. Postharvest and Refrigeration Group, Department of Agricultural Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain, Spain
2. Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain
Abstract

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
Manuscript
blsf-sciforum_075712-done.pdf

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