Gac Aril Research Articles

Modulation of gut microbiota by crude gac aril polysaccharides ameliorates diet-induced obesity and metabolic disorders

Obesity is a global health challenge that causes metabolic dysregulation and increases the risk of various chronic diseases. The gut microbiome is crucial in modulating host energy metabolism, immunity, and inflammation and is influenced by dietary factors. Gac fruit (Momordica cochinchinensis), widely consumed in Southeast Asia, has been proven to have various biological activities. However, the composition and effect of crude gac aril polysaccharides (GAP) on obesity and gut microbiota disturbed by high-fat diet (HFD) remain to be elucidated. Compositional analysis showed that GAP contains high oligosaccharides, with an average of 7–8 saccharide units. To mimic clinical obesity, mice were first made obese by feeding HFD for eight weeks. GAP intervention was performed from week 9 to week 20 in HFD-fed mice. Our results showed that GAP inhibited body weight gain, eWAT adipocyte hypertrophy, adipokine derangement, and hyperlipidemia in HFD-induced obese mice. GAP improved insulin sensitivity, impaired glucose tolerance, and hepatic steatosis. GAP modulated the gut microbiota composition and reversed the HFD-induced dysbiosis of at least 20 genera. Taken together, GAP improves metabolic health and modulates the gut microbiome to relieve obesity risk factors, demonstrating the potential of dietary GAP for treating obesity-associated disorders.

Momordica cochinchinensis (Gac) Aril Suppresses Proliferation and Induces Apoptosis of Colorectal Cancer Cells.

Gac aril contains high level of carotenoids. This carotenoid possesses several pharmacological properties including antioxidant, anti-inflammatory, and anti-tumor activities. To investigate the anti-cancer activity of Gac aril extract on human colorectal cancer cells and its related mechanisms. Colorectal cancer cell lines HCT116 and HT29 were treated with Gac aril extract and its effects on cytotoxicity and anti-proliferation were analyzed using the MTT/MTS and colony formation assay, respectively. Then, further related mechanisms responsible for anti-proliferation were investigated by cell death detection ELISA and Flow cytometry. The results showed that treated cells became rounded up and there was a loss of contact with neighboring cells, leading to a reduction of cell viability. The cytotoxic effects were evaluated IC50 for HCT116 and HT29 cells were 2.16 mg/mL and 1.29 mg/mL, respectively but it not toxic to normal HEK293 at the same dose. Moreover, Gac aril extract significantly inhibits proliferative ability with increasing concentrations having a greater effect. Subsequently, the cellular mechanism responsible for suppressive proliferation was validated. It shows apoptosis induction and arrest of cell cycle. Our findings demonstrated that Gac aril extract can induce apoptosis and arrest of cell cycle at S and G2/M phases in both HCT116 and HT29 colorectal cancer cells.

Lycopene and β‐carotene thermal degradation kinetics and colour‐antioxidant changes in gac (Momordica cochinchinensis) fruit aril paste

SummaryThis study investigated the impact of heating temperatures (70 °C to 90 °C for up to 14 h) on lycopene and β‐carotene degradation kinetics in gac aril paste. Carotenoids extracted via low‐volume hexane‐assisted ultrasonic extraction revealed a first‐order degradation pattern with high correlation coefficients (0.96–0.97). Lycopene degraded faster at 90 °C (k = 12.05 × 102 h−1) than at 70 °C (5.41 × 102 h−1), while β‐carotene displayed relatively slower degradation. Corresponding half‐life (t1/2) values for lycopene ranged from 5.75 to 12.81 h, while β‐carotene displayed values of 9.48–20.2 h. β‐carotene showed superior thermal stability compared to lycopene across all temperatures. Additionally, colour changes indicated decreased brightness with increasing temperature. The DPPH radical scavenging activity and FRAP values decreased during gac fruit heating. Overall, this study emphasises temperature‐induced declines in lycopene and β‐carotene levels in gac aril paste and offers insights into their degradation kinetics under thermal processing.

Consumption of carotenoid-rich Momordica cochinchinensis (Gac) aril improves glycemic control in type 2 diabetic mice partially through taste receptor type 1 mediated glucagon-like peptide 1 secretion.

Incretin-based therapies are widely used to improve glycemic control and β cell dysfunction in the treatment of type 2 diabetes. Momordica cochinchinensis (Gac fruit), a nutritious melon cultivated in many regions, has underexplored health benefits, particular its edible aril. This study comprehensively investigates the stimulatory effect of Gac aril on glucagon-like peptide 1 (GLP-1) secretion, identifies the responsible active constituents, and explores the underlying mechanisms related to its anti-diabetic effects. GLP-1-secreting STC-1 intestinal L cells were used to assess bioactivity and molecular mechanisms. Additionally, the in vivo anti-diabetic effects of Gac aril consumption were evaluated using type 2 diabetic mice induced by a high fat diet and streptozotocin injection, with or without GLP-1 receptor expression. The results demonstrated that Gac pulp and aril stimulated GLP-1 secretion, while Gac seeds did not. β-Carotene, a major constituent of Gac aril, was identified as the key mediator of GLP-1 secretion via sweet taste receptor-mediated signaling in STC-1 cells. Dietary intake of Gac aril significantly improved fasting blood glucose, glucose tolerance, insulin sensitivity, β-cell function, and hemoglobin A1c in type 2 diabetic mice. GLP-1 levels increased 2-fold, and decreased levels of ghrelin and adiponectin were restored. The anti-diabetic effects were partially diminished in GLP-1 receptor knockout mice, suggesting Gac aril's effects are mediated, in part, through GLP-1. In conclusion, Gac aril consumption may provide health benefits for managing type 2 diabetes, partially by enhancing endogenous GLP-1 levels.

Efficient production of fatty acids and lycopene from Gac aril by flash extraction

The aim of the study was to develop an efficient and cost-effective method for fatty acids and lycopene separation from Gac aril by using flash extraction. The extraction efficiency (EE) of fatty acids and lycopene was investigated. When 22 mL of anhydrous ethanol per gram of solid was agitated at 3,000 rpm (revolutions per minute) for 100 s, the highest EE of fatty acids reached 88.48%, and then 98.27% was achieved after saponification refining. After fatty acid extraction, lycopene was extracted from the residues of the Gac arils, and the maximum EE of lycopene was 94.86% by using 24 mL of petroleum ether per gram of solid with agitation rate at 4,000 rpm for 40 s. 97.20% was achieved after crystallization purification. In conclusion, flash extraction is a promising approach that will enhance the utilization of Gac fruit from Gac processing for use in the food and pharmaceutical industries.

Gac aril and gum xanthan supplementation in wheat macaroni pasta production

1Institute of Food and Biotechnology, Can Tho University, Vietnam 2School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand 3College of Environment and Natural Resources, Can Tho University, Vietnam

Gac aril and gum xanthan supplementation in wheat macaroni pasta production [pdf

Gac aril and gum xanthan supplementation in wheat macaroni pasta production [pdf

Increasing the Efficiency of Gac (Momordica cochinchinensis Spreng) Aril Oil Extraction by Commercial Pectinase Pretreatment and Microwave Dehydration

The objectives of this research were to determine the optimal conditions for using commercial pectinase (Pectinex® Ultra SP-L) and microwave dehydration to increase the efficiency of gac (Momordica cochinchinensis Spreng) aril oil extraction by using a screw press, to find mathematical models to predict the yields, extraction efficiencies, and β-carotene and lycopene contents in gac aril oil that varied with the enzyme concentrations, enzyme incubation temperatures, and microwave drying powers, and to validate the mathematical models. A Box-Behnken experimental design for three factors, including enzyme concentrations (0.01, 0.11, and 0.21% w/w), enzyme incubation temperatures (30, 45, and 60 °C), and microwave drying powers and times (450 W for 28 min, 600 W for 20 min, and 800 W for 14 min), was applied to determine the optimal conditions for increasing the efficiency of gac (Momordica cochinchinensis Spreng) aril oil extraction using commercial pectinase and microwave dehydration pretreatments before pressing with a screw press. It was found that the optimal conditions for extracting oil from gac aril based on the highest values of yield (12.14%), extraction efficiency (72.92%), and β-carotene and lycopene contents (104.64, and 27.90 mg/100 g oil, respectively) and the lowest of microwave energy consumption (720 kJ) were an enzyme concentration of 0.13% (w/w), enzyme incubation temperature of 45 °C and microwave drying power of 600 W for 20 min. To validate the mathematical models, the predicted yields, extraction efficiencies, and β-carotene and lycopene contents were compared to the experimental data and the deviants were less than 10%, which indicated that the model predictions were reliable.

Influence of Gac aril, yeast, and sugar in high-quality sandwich bread making

Effects of light on cell growth, chlorophyll, and carotenoid contents of Chlorella sorokiniana and Ankistrodesmus falcatus in poultry dropping mediumJane Chizie Ogbonna, Nkechinyere Onyekwere Nweze, Christiana Nwakego Ogbonna

Development and Evaluation of a Hydrogel containing Momordica cochinchinensis Spreng Extract for Topical Applications

The purpose of this research was to develop a hydrogel containing the extract of Gac fruit (Momordica cochinchinensis Spreng) with appropriate physicochemical properties and good dermatological efficacy. The Gac aril fruit was extracted by maceration in dichloromethane, and its antioxidant activity was determined through a DPPH assay. The very low water-solubility of the Gac extract is responsible for its incompatibility with the hydrogel. To overcome this drawback, LabrafacTM PG and Tween 60 were used to develop the hydrogel due to their potent potential for solubilizing the Gac extract. The prepared hydrogels displayed good physical properties, a homogenous orange gel, appropriate pH, and viscosity. After storage in an accelerated condition for six months, the hydrogels of the Gac extract had physical stability and high remaining amounts of beta-carotene and lycopene within the range of 90.25 - 94.61%. The skin efficacy of hydrogel containing the Gac fruit extract was found using 14 healthy female volunteers over a 30-day period of daily application. Topical application of the hydrogel containing the Gac fruit extract, which contains antioxidants, significantly moisturizes the skin and enhanced its elasticity (p ≤ 0.05; ANOVA). This makes it suitable for use as a skin care product.

Effect of drying methods and conditions on yield and physicochemical properties of gac aril powder

Effect of drying methods and conditions on yield and physicochemical properties of gac aril powder

Characterization of spray-dried Gac aril extract and estimated shelf life of β-carotene and lycopene.

BackgroundFresh Gac (Momordica cochinchinensis) fruit is rich in carotenoids, mainly β-carotene and lycopene, but these compounds are sensitive to degradation. Spray drying is used to encapsulate the sensitive β-carotene and lycopene with different materials. Only a few reports of using highly branched cyclodextrin (HBCD) have been published. Additionally, studies of β-carotene and lycopene losses in Gac powders during storage are limited. Therefore, the encapsulation of β-carotene and lycopene of Gac aril with HBCD by spray drying at different inlet temperatures were compared. The shelf life of β-carotene and lycopene during storage was also calculated.MethodsThe fresh Gac aril was separated and kept frozen before the experiment. Gac aril and water (1:5 w/v) were centrifuged at 8,000 g at 20 °C for 15 min using a high-speed centrifuge (Sorval; Dupont, Wilmington, DE, USA). The supernatant was filtered twice and concentrated until 15° Brix using a rotary evaporator (R-200; Buchi, Flawil, Switzerland). The mixture of concentrated aril extract and highly branched cyclodextrin at 5% (w/v) was dried at three inlet temperatures by a spray dryer (B-290; Buchi, Flawil, Switzerland) with drying air flow rate, compressor air pressure, and feed rate set at 473 L/h, 40 m3/h, and 3 mL/min, respectively . The physicochemical qualities, particle image morphology, and estimated storage time of β-carotene and lycopene were determined.ResultsIncreased inlet temperatures of spray drying decreased the bulk density, β-carotene, and lycopene content of spray-dried powders significantly. The color values of dried powders had significant differences in yellowness (b*) and chroma, but not lightness (L*), redness (a*), and hue when the inlet temperature increased from 160 °C to 180 °C. The maximum reduction of β-carotene and lycopene observed during storage at 55 °C was 90.88% and 91.11% for 33 and 18 days. For β-carotene, the estimated shelf-life (retention of 50% of β-carotene) was 9.9, 48.4, and 91.6 days at 25 °C, 10 °C, and 4 °C. The shelf-life of lycopene was 26, 176, and 357 days at 25 °C, 10 °C, and 4 °C, respectively. HBCD could be potentially used as an encapsulating agent in spray-dried Gac aril, but the shelf-life of β-carotene and lycopene needs to be improved to be useful as a food ingredient.

Influence of natural colour blends of freeze-dried Gac aril and pulp on the quality of whey protein-mixed gelatin-based chewables

Gelatin gummy jelly is a chewable snack with attractive synthetic colour and flavour. The use of natural carotenoid colourant, found in Gac aril or pulp, potentially benefits consumer health. The objectives of this study were to formulate gummy prototypes designed with varying levels of gelatin, sucrose, and glucose syrup, to vary the addition of whey protein concentrate (WPC) and freeze-dried (FD) Gac aril and pulp to the selected prototype, and to investigate changes in coloured WPC-mixed gelatin gummy during storage. The prototype containing gelatin, sucrose, and glucose syrup at 10, 50, and 40%, respectively, was selected based on its hardness, gumminess, and chewiness values. The addition of WPC (0.75%) to the selected prototype increased the values of hardness, springiness, and gumminess but reduced the values of cohesiveness and chewiness. Coloured WPC-mixed gelatin gummy with blends (0.5 g/100 g) of FD Gac aril and pulp at a ratio of 75:25 appeared yellow-orange and received the highest acceptance score. The quality of coloured WPC-mixed gelatin changed to a dull colour and a softer texture gel during storage. Therefore, Gac-coloured WPC-mixed gelatin gummy improvement for colour and texture qualities should be of concern for shelf-life stability.

Anticancer activity of Momordica cochinchinensis (red gac) aril and the impact of varietal diversity

BackgroundMomordica cochinchinensis (Cucurbitaceae) is a nutritionally and medicinally important fruit restricted to South East Asia with diverse morphological and genetic variations but there is limited information on its medicinal potential.MethodsM. cochinchinensis aril from 44 different samples in Australia, Thailand and Vietnam were extracted using different solvents and tested for its anticancer potential. Anticancer activity of M. cochinchinensis aril on breast cancer (MCF7 and BT474) and melanoma (MM418C1 and D24) cells were compared to control fibroblasts (NHDF). The cytotoxicity of the cells following treatment with the aril extract was determined using CCK-8 assay. Biochemical and morphological changes were analysed using flow cytometry, confocal and transmission electron microscopy to determine the mechanism of cell death.ResultsThe water extract from the aril of M. cochinchinensis elicited significantly higher cytotoxicity towards breast cancer and melanoma cells than the HAE extract. The IC50 concentration for the crude water extract ranged from 0.49 to 0.73 mg/mL and induced both apoptotic and necrotic cell death in a dose- and time-dependant manner with typical biochemical and morphological characteristics. The greatest cytotoxicity was observed from Northern Vietnam samples which caused 70 and 50% melanoma and breast cancer cell death, respectively.ConclusionsThe water extract of M. cochinchinensis aril caused significant apoptosis and necrosis of breast cancer and melanoma cells, with varieties from Northern Vietnam possessing superior activity. This highlights the potential of this fruit in the development of novel anticancer agents against such tumours, with specific regions on where to collect the best variety and extraction solvent for optimum activity.

Ảnh hưởng của quá trình tiền xử lý đến hoạt tính chống oxy hóa của cao chiết từ màng hạt gấc (Momordica cochinensis Spreng) trong quá trình bảo quản dầu cá

Gac seed aril, a well-known natural food colorant, with high nutritional values. This study was conducted to evaluate the effects of pre-treatments on the antioxidant activity of gac (Momordica cochinchinesis Spreng) seed aril extract for further application research in fish oil preservation. Gac seed aril was pre-treated by soaking in ascorbic acid for 96 hours while untreated sample was considered as the control. The samples were then extracted in 96% ethanol to give crude extracts. Antioxidant activity was assessed through DPPH radical scavenging activity test and the total phenolic content in the extracts. The antioxidant capacity of aril extract supplemented in marine fish oil and salmon oil at 60°C were evaluated by determined peroxide value (PV) and Thiobarbituric acid reactive substances (TBARS). Results showed that using ascorbic acid in pre-treatment could preserve antioxidant properties and total phenolic content of gac aril extract. Extract pre-soaked in ascorbic acid indicated its potential application in preservation of marine fish oil and salmon oil.

Comparison between the Nutritional Qualities of Oil Extracted from Gac Aril by Solvent Method with Ohmic Heating and Conventional Methods

Abstract. Nutritional qualities of Gac aril oil extracted by three different methods including mechanical press and solvent extractions using ohmic and conventional heating treatments were compared. The main objective was to determine the extraction technique that provided high nutritional quality. For mechanical method, oil was extracted using a screw press whereas three extraction stages were applied for solvent methods with the ratios of Gac aril powder:hexane at 1:7, 1:6, 1:5 for 7, 6, and 5 h, respectively. It appeared that the solvent extraction with ohmic heating provided superior nutritional quality of Gac aril oil with the highest values of total antioxidant activities, total phenolic content, omega-3 and 6 fatty acids, ß-carotene and lycopene in comparison with its counterparts. The scanning electron micrographs showed that ohmic heating influenced oil quality by distraction of cell membrane structure. Key fatty acids in oil obtained from ohmic method were oleic, palmitic, stearic and linoleic acids. It also contained ß-carotene and lycopene at 58.22 and 15.68 mg/100 g, respectively. Keywords: Emerging technology, Gac aril oil, Gac fruit, Nutrition, Ohmic heating.

Enhancing the quality attributes of salad dressing by incorporating Gac aril as a biologically active ingredient

Abstract Gac aril (GA) contains a very high level of lycopene, giving it exceptional antioxidant properties. Based on the superior properties of GA, the aim of this work was to fortify salad dressings with the lycopene from GA and monitor their stability during storage. The salad dressings were produced by incorporating different amounts of GA (0% to 20%, g/100 g) in the formulations. An increase in GA content caused a marked increase in the soluble fibre, lycopene and total phenolic contents while the fat content and the caloric value decreased. The firmness and viscosity also decreased with increasing GA content. The sensory evaluation revealed that the GA could be added to salad dressings up to a level of 20% and still be accepted by the consumer. It was verified the GA antioxidant effect in the salad dressing compared to that in the sample without GA, as evidenced by the peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), p-anisidine value (p-AV) and total oxidation value (Totox V). The protective effects were approximately 1.75, 2.58, 5.14 and 7.58 times higher than those in the control sample for the samples containing 5%, 10%, 15% and 20% GA, respectively. It was concluded that GA could be used as an alternative source of lycopene, polyphenol compounds and dietary fibre, to enrich salad dressings. This work could be used as a guideline for industry to develop high value-added salad dressings.

Fortification of Rice Grain with Gac Aril (Momordica Conchinchinensis) Using Vacuum Impregnation Technique

The objective of this research was to improve functional property of rice by fortification with gac aril using vacuum impregnation (VI) process. Effects of rice variety, preparation method and VI condition on gac aril fortified rice quality were investigated. Sao Hai (SH) and Khaw Dok Mali 105 (KDML 105) were prepared to achieve polished and unpolished rice. The samples were impregnated with 30% gac aril solution under VI condition (vacuum pressure 500 mmHg), 0% gac solution was used as a control. After drying, the samples were analyzed for physicochemical property i.e. texture, color L*, a* and b*, total fiber, lycopene, β-carotene and total phenolic (TPC) content and antioxidant activity (DPPH assay) as well as sensory quality (9-point hedonic scale). The results showed that both varieties of unpolished rice had higher hardness and darker colour than polished samples. Unpolished SH impregnated with gac aril showed the highest content of β-carotene (22.10±0.83 mg/g), lycopene (8.38±0.11 µg/g), and TPC (0.24±0.03 mg GAE/g) while antioxidant activity of all gac aril fortified samples were not significantly different (p>0.05) (DPPH value ranged 1.39-1.72 mmol TE/ g) and higher than control. However, sensory evaluation showed that gac fortified unpolished KDML 105 had the highest score of the overall acceptability. Based on all properties, unpolished KDML 105 was chosen for studying the suitable VI condition in further step. Unpolished KDML 105 was soaked in 30% gac aril solution under different vacuum pressures (0, 300 and 500 mmHg) and pressurizing techniques (single and pulse pressure). The dried samples were analyzed and it was found that the high vacuum pressure at 500 mmHg and pulse pressure gave the highest β-carotene (41.41 ± 4.53 mg/g), lycopene (25.07 ±1.74 µg/g) and TPC (0.21±0.03 mg GAE/g) content and DPPH value (2.91±0.90 mmol TE/ g), while physical properties, texture and sensory were not significantly different (p>95%). In addition, glycemic index (GI) of rice after VI process was decreased from 84.24 to 72.04. Finally, it can be concluded that non-polishing process, high vacuum pressure and pulse pressurizing are the suitable condition to prepare gac aril fortified rice. The health benefits of rice are improved with high antioxidant activity and lower GI.

Gac fruit extracts ameliorate proliferation and modulate angiogenic markers of human retinal pigment epithelial cells under high glucose conditions

Objective: To investigate the impact of the extracts of Gac fruit parts (peel, pulp, seed, and aril) on the cell viability and angiogenesis markers of human retinal pigment epithelial (ARPE- 19) cells under high glucose conditions. Methods: The effect of the extracts of Gac fruit peel, pulp, seed and aril on the ARPE-19 cells was determined using MTT viability assay, Trypan blue dye and morphological changes were observed using light microscopy. Enzyme-linked immunosorbent-based assay was performed to evaluate the effect of Gac fruit parts on the reactive oxygen species (ROS), vascular endothelial growth factor (VEGF) and pigmented epithelium-derived factor (PEDF) secretions. Results: High glucose (HG) at 30 mmol/L increased ARPE-19 cell viability and ROS and VEGF secretions. While, the exposure of ARPE- 19 cells in high glucose condition to Gac fruit extracts led to inhibition of cell viability, induced morphological changes, decreased ROS and VEGF secretions, and increased PEDF level. Gac pulp, seed, and aril at 1 000 μg/mL showed significant inhibition activities [(7.5 ± 5.1)%, (2.7 ± 0.5)%, (3.2 ± 1.1)%, respectively] against HG-induced ARPE-19 cell viability. The findings also demonstrated that Gac aril at 250 μg/mL significantly decreased ROS and VEGF levels [(40.6 ± 3.3) pg/mL, (107.4 ± 48.3) pg/mL, respectively] compared to ROS [(71.7 ± 2.9) pg/ mL] and VEGF [(606.9 ± 81.1) pg/mL] in HG untreated cells. Moreover, 250 μg/mL of Gac peel dramatically increased PEDF level [(18.2 ± 0.3) ng/mL] compared to that in HG untreated cells [(0.48 ± 0.39) ng/mL]. Conclusions: This study indicates that the extracts of Gac peel, pulp, seed and aril reduced cell viability, minimized ROS generations and showed angiogenic activities. Therefore, our findings open new insights into the potentiality of Gac fruit against HG-related diabetic retinopathy disease.

Enhanced Lycopene Extraction from Gac (Momordica cochinchinensis Spreng.) by the Z‐Isomerization Induced with Microwave Irradiation Pre‐Treatment

This study aims to improve the efficiency of lycopene extraction from gac (Momordica cochinchinensis Spreng.) by the Z‐isomerization induced with microwave irradiation pre‐treatment. Although 93.6% of lycopene exist as all‐E‐isomers in dried gac aril, the total Z‐isomer content reaches 35.6 and 58.5% by microwave irradiation at 900 W for 40 s and at 1050 W for 60 s, respectively. The 35.6 and 58.5% Z‐isomerization treatment improves lycopene content of extract (by 6.0 or 8.5 times for press extraction, 7.8 or 13.5 times for ethanol extraction, and 4.5 or 6.1 times for supercritical CO2 (SC‐CO2)extraction, respectively) compared with no treatment. In addition, the extracts containes high amounts of lycopene Z‐isomers, which have higher bioavailability and antioxidant capacity than (all‐E)‐lycopene.Practical Applications: This study clearly shows that lycopene recovery by press, organic solvent, and SC‐CO2 extraction from dried gac aril improved by the increase in the Z‐isomer content. It indicates that the Z‐isomers are more soluble in oil, organic solvent, and SC‐CO2 than the all‐E‐isomer. Moreover, the thermal Z‐isomerization pre‐treatment increases the content of lycopene Z‐isomers in the extract. Therefore, this procedure is important not only for improving the productivity of lycopene, but also for providing a highly functionalized extract.The effect of the Z‐isomerization, induced by microwave irradiation pre‐treatment of gac (Momordica cochinchinensis Spreng.) aril, on the lycopene recovery and lycopene content of the extracts obtained using press, ethanol, and SC‐CO2 extractions is investigated. For all extraction methods, as the content of Z‐isomers in the raw material increases, the recovery and lycopene content of gac extracts improve.