Extraction conditions affecting supercritical fluid extraction (SFE) of lycopene from watermelon

Abstract

Lycopene, a carotenoid linked to protection against certain forms of cancer, is found in produce such as papaya, red-fleshed tomatoes, grapefruit and watermelon. The preparation of a supercritical CO2 (SC-CO2) watermelon–lycopene extract could serve as a food grade source of this carotenoid. This study established preliminary conditions for enhancing SC-CO2 extraction of lycopene from watermelon. Freeze-dried watermelon was extracted with SC-CO2 and ethanol as an organic co-solvent. The lycopene concentration was determined by HPLC, with absorbance measured at 503nm. In an initial set of experiments, the effects of extraction temperature (70–90°C), pressure (20.7–41.4MPa) and co-solvent ethanol addition (10–15%) were evaluated. A lycopene yield of 38μg per gram of wet weight was obtained at 70°C, 20.7MPa, and 15% by volume ethanol. The extraction of fresh (non-freeze-dried) watermelon yielded 103±6μg lycopene per gram fresh fruit weight. Of the parameters tested, temperature had the most effect on lycopene yield. Thus, in another set of experiments, the temperature was varied from 60–75°C at an extraction pressure of 20.7MPa in the presence of 15% ethanol. Studies showed that freeze-dried watermelon flesh loses lycopene in storage. In accounting for lycopene storage losses, lycopene yields at 60°C extraction temperature were 14% greater than those obtained at 70°C.