The effect of ultrasound treatment on the extraction of lycopene and β-carotene from cherry silverberry fruits

Konrad Wojciech Nowak; Paweł Mielnik; Monika Sięda; Izabela Staniszewska; Anna Bieniek; Konrad Wojciech Nowak; Paweł Mielnik; Monika Sięda; Izabela Staniszewska; Anna Bieniek

doi:10.3934/agrfood.2021016

AIMS Agriculture and Food

2021, Volume 6, Issue 1: 247-254. doi: 10.3934/agrfood.2021016

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Communication

The effect of ultrasound treatment on the extraction of lycopene and β-carotene from cherry silverberry fruits

1.
Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn; Oczapowskiego 2, Poland
2.
Department of Poultry Science, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn; Oczapowskiego 2, Poland
3.
Department of Horticulture, Faculty of Environmental Management and Agriculture, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn; Oczapowskiego 2, Poland

Received: 04 December 2020 Accepted: 12 January 2021 Published: 18 January 2021

The aim of this study was to evaluate the effect of ultrasound treatment on the efficiency of carotenoid extraction from cherry silverberries. Fruits (except for the control group) were sonicated at three power levels: 200,400 and 600 W. Fruits were extracted in 95% ethyl alcohol. After extraction, the content of β-carotene and lycopene in the extract was determined by HPLC with the UV-Vis SPD-20A detector and an acetonitrile-methanol-dichloromethane (75:25:5) as mobile phase. The dry matter content of all three sonicated samples was lower than in the control sample. Sonication at 200 W significantly (p < 0.05) increased β-carotene yield (by 59%) relative to the control sample. Lycopene yield also increased significantly (p < 0.05) relative to the control group after sonication at 200 W, but further increase in power did not induce significant improvement in extraction efficiency. The results of this study indicate that ultrasound treatment at 200 W (0.25 W·cm⁻³) increases the efficiency of carotenoid extraction from cherry silverberries and higher power can lead to reduction of extraction efficiency.
- cherry silverberry,
- ultrasound treatment,
- extraction,
- lycopene,
- β-carotene,
- carotenoids
Citation: Konrad Wojciech Nowak, Paweł Mielnik, Monika Sięda, Izabela Staniszewska, Anna Bieniek. The effect of ultrasound treatment on the extraction of lycopene and β-carotene from cherry silverberry fruits[J]. AIMS Agriculture and Food, 2021, 6(1): 247-254. doi: 10.3934/agrfood.2021016

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Abstract

The aim of this study was to evaluate the effect of ultrasound treatment on the efficiency of carotenoid extraction from cherry silverberries. Fruits (except for the control group) were sonicated at three power levels: 200,400 and 600 W. Fruits were extracted in 95% ethyl alcohol. After extraction, the content of β-carotene and lycopene in the extract was determined by HPLC with the UV-Vis SPD-20A detector and an acetonitrile-methanol-dichloromethane (75:25:5) as mobile phase. The dry matter content of all three sonicated samples was lower than in the control sample. Sonication at 200 W significantly (p < 0.05) increased β-carotene yield (by 59%) relative to the control sample. Lycopene yield also increased significantly (p < 0.05) relative to the control group after sonication at 200 W, but further increase in power did not induce significant improvement in extraction efficiency. The results of this study indicate that ultrasound treatment at 200 W (0.25 W·cm⁻³) increases the efficiency of carotenoid extraction from cherry silverberries and higher power can lead to reduction of extraction efficiency.

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