Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology
- PDF / 2,037,893 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 14 Downloads / 236 Views
Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology Manel Mechmeche 1,2 & Faten Kachouri 1,2 & Moncef Chouabi 2,3 & Hamida Ksontini 1,2 & Khaoula Setti 1,2 & Moktar Hamdi 1,2
Received: 25 May 2016 / Accepted: 22 August 2016 # Springer Science+Business Media New York 2016
Abstract Response surface methodology (RSM) and a central composite rotatable design (CCRD) were used to optimize the extraction conditions of protein isolate from the defatted tomato seed meal, which is a by-product of tomato processing. Water to raw material ratio, extraction time, and mixing time were the most significant (p < 0.01) factors affecting the protein yield. Optimum extraction was obtained with 82.81/1 (v/ w) water to raw material ratio, 49.76 h extraction time, and 24.56 min mixing time. Confirmatory studies revealed that the protein yield under these conditions was 80.37 %, which is well in close agreement with the value predicted by the model (81.22 %). The results of optimized defatted tomato seed protein isolate (DTSPI) molecular weight distribution showed that two protein fractions and three major groups of polypeptides were identified by gel electrophoresis. DTSPI had also most of the essential amino acids and hence could be considered as bioactive peptides. DTSPI showed also a higher antioxidant capacity with an IC50 value of about 40.89 and 18.45 μg/mL, respectively, with DPPH free radical scavenging activity and ABTS•+ radical scavenger methods. The results obtained suggest that DTSPI with good functional properties could be useful in the health food/nutraceutical/pharmaceutical industry for various applications.
* Manel Mechmeche [email protected]
1
Laboratory of Microbial Ecology and Technology (LETMI (INSAT/ ESIAT)), National Institute of Applied Sciences and Technology, BP: 676, 1080 Tunis, Tunisia
2
Superior School of Food Industry at Tunis, 58, street Alain Savary, 1003 Tunis, Tunisia
3
Food Preservation Laboratory, Tunis, Tunisia
Keywords Tomato seed meal . Response surface methodology . Protein isolate . Antioxidant activity
Introduction Fruit and vegetable processing generates large volumes of raw materials and liquid wastes which could contribute to environmental pollution problems with loss of valuable biomass and nutrients (Kamontip 2006). Nowadays, there is an increasing demand in engineering food process wastes to reduce their pollution effects and to increase their value by conversion into useful by-products or even as raw material for other industries (Liadakis et al. 1995; Katapodis et al. 2006). One such excellent example is tomato pomace, the raw material waste product of which, remaining after the juice/pulp extraction process, consists of skins, seeds, and cores (Sogi et al. 2002). Skins and seeds comprise from 10 to 30 % of raw fruit weight (Persia et al. 2003; Katapodis et al. 2006). Tomato seed, the major part of the pomace, represents 50–60 %, which is mainly used as animal feed or fertilizer (Persia et al. 2003; Celma et al.
Data Loading...
