In this work, lycopene- and β -carotene-rich extracts were obtained from guava’s pulp and waste powders using maceration (ME), ultrasonic bath (BUAE, 25 °C for 30 min), and ultrasonic probe (PUAE, 25 °C for 5 min). Extracts were evaluated for total carotenoid content, antioxidant capacity, color, and lycopene and β -carotene content by HPLC-DAD. Bath-type ultrasound-assisted extraction (BUAE) was the best technique to obtain lycopene from guava pulp (135.0 mg 100 g −1 ) and waste (76.64 mg 100 g −1 ), followed by ME (pulp = 107.6, waste = 43.57 mg 100 g −1 ), and PUAE (pulp = 44.19, waste = 33.83 mg 100 g −1 ). The total carotenoid content positively affected the extracts’ antioxidant capacity. Dehydration of guava fractions showed to be an efficient method to increase carotenoid availability. This is the first work to report the recovery of carotenoids from guava by ultrasonic extraction. Furthermore, this method has shown to be a suitable approach to reduce extraction time and solvent use. These extracts could be further applied to lipid-rich foods as a natural antioxidant and/or as an ingredient in the development of functional foods.

中文翻译：

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超声辅助提取从番石榴浆和废粉中回收类胡萝卜素

在这项工作中，使用浸渍 (ME)、超声波浴 (BUAE, 25 °C 30 分钟) 和超声波探头 (PUAE, 25 °C for 5分钟）。通过 HPLC-DAD 评估提取物的总类胡萝卜素含量、抗氧化能力、颜色以及番茄红素和 β-胡萝卜素含量。浴式超声辅助提取 (BUAE) 是从番石榴果肉 (135.0 mg 100 g -1 ) 和废物 (76.64 mg 100 g -1 ) 中获取番茄红素的最佳技术，其次是 ME（果肉 = 107.6，废物 = 43.57 mg 100 g -1 ）和 PUAE（纸浆 = 44.19，废物 = 33.83 mg 100 g -1 ）。总类胡萝卜素含量对提取物的抗氧化能力有积极影响。番石榴馏分的脱水被证明是增加类胡萝卜素可用性的有效方法。这是首次报道通过超声波提取从番石榴中回收类胡萝卜素的工作。此外，该方法已被证明是减少提取时间和溶剂使用的合适方法。这些提取物可以进一步应用于富含脂质的食品，作为天然抗氧化剂和/或作为功能食品开发的成分。