Optimization of extraction process for carotenoids from tamarillo fruits by response surface methodology

摘要

Using Box-Behnken center composite design of three variables with three levels, the optimal extraction process for carotenoids from tamarillo fruits were determined by response surface methodology. The optimal extraction process was obtained as followed: solid-liquid ratio of 1:19.02(g/mL), extraction temperature of 44°C, and extraction time of 33.68 min. Under these conditions, the extraction of carotenoids content was 5.755[mg/100g], similar to the theoretical prediction of 5.885[mg/100g]. This study confirms the efficiency of RSM as a simple and effective method and the great potential of tamarillo fruits as a health food and a resource of carotenoids.