Extracción de Carotenos de Cáscara de Mango (Mangifera indica) con mezclas de Solventes y Extracción Asistida
The extraction of carotenoids with lyophilized peel of three varieties of mango was carried out as matrix: Tommy Atkins, Haden and Kent. The following physical and chemical characteristics were evaluated: color, humidity, soluble solids, pH, and water retention capacity (CRA). The Tommy Atkins variety presented the highest values of moisture, pH, soluble solids, and (CRA), while the Haden variety stands out in the content of ashes and total carotenes. It was used for the extraction of carotenes mixtures of hexane: heptane: ethanol in different concentrations where heptane was the solvent with the highest extraction performance of carotenes, with 27.24 % with regard to the method assisted by ultrasound. For the enzymatic treatment, we worked at a temperature of 35 °C, with two enzymatic cocktails with constant agitation for 30 and 60 min. The GRANOZYME PTE 100 enzyme complex had an extraction yield equal to 60.12 %. The ultrasound-assisted extraction (UAE) was performed in an ultrasonic processor for 10, 15 and 30 min at a power of 750 W, frequency of 20 kHz and a duty cycle of 60 % at room temperature. After 30 min, the highest extraction yields were obtained. The Haden variety is an interesting source of carotenes.