Functional Components in Nutrition: Technology for Producing a Lycopene-Containing Concentrate from Tomato Raw Materials

Introduction: The deterioration of the environmental situation, especially in industrial regions and large cities, has led to growing interest in functional nutrition as a means of preventing chronic diseases. In this context, natural carotenoids (biologically active compounds with pronounced antioxidant properties) have become particularly valuable. Among them, lycopene, found in tomatoes, stands out for its high biological activity, oxidative stability, and ability to reduce the risk of cardiovascular and oncological diseases. However, for broad industrial application, efficient extraction technologies are needed to ensure a stable yield of the compound while preserving its activity.

Purpose: To substantiate an effective technological regime for the extraction of lycopene from tomato raw materials.

Materials and Methods: The research object was the regional tomato variety "Samaladay." Dried tomato powder and the lycopene-containing extract obtained from it were used. The content of extractive substances was determined according to pharmacopoeial standards. β-carotene content was quantified by spectrophotometric method (λ = 452 nm), and lycopene content by high-performance liquid chromatography (HPLC) according to GOST 33277. The influence of solvent type, raw material to solvent ratio, temperature, extraction time, and number of extractions on the yield of active components was analyzed.

Results: Ethyl acetate was identified as the most effective solvent. The optimal extraction conditions were: temperature 50 °C, extraction time 30 minutes, raw material to solvent ratio 1:2.5, with double extraction. The resulting extract contained 22.4 ± 1.29 mg/100 g of lycopene and 21.59 ± 1.2 mg/100 g of β-carotene. Through vacuum evaporation, a dry concentrate was obtained (1.26 ± 0.12 g from 1 kg of powder) with a lycopene content of 17–20 %. The novelty of the study lies in the experimental development and substantiation of the optimal technological regime for obtaining a lycopene-containing concentrate based on local tomato raw materials, contributing to the expansion of the raw material base and the introduction of functional components into Kazakhstan's food industry.

Conclusion: The developed lycopene extraction technology can be effectively applied in the creation of food additives aimed at enhancing the biological and preventive value of everyday food products.

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