Lycopene from tomatoes: A comparative review of extraction technologies

Tomatoes (Solanum lycopersicum L.) are widely extracted in both fresh and processed forms as a source of antioxidants from the carotenoid group. Lycopene is the most dominant carotenoid compound, accounting for 90 % of the total carotenoids in tomatoes. However, lycopene is thermolabile and begins to degrade rapidly at temperatures above 100 °C. Therefore, selecting an appropriate extraction method is crucial, as factors such as temperature, duration, and solvent type significantly influence the efficiency and recovery of lycopene. In this study, a comparison was made between conventional solvent extraction (Hot & Cold Solvent), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), deep eutectic solvent (DES) extraction, and supercritical carbon dioxide (SCCO₂) extraction. The comparative analysis showed that DES solvents offer a more environmentally friendly and energy-efficient alternative at the laboratory scale, while SCCO₂ is the most viable technique for industrial-scale production due to its high yield, good product purity, and the use of safe and recyclable solvents.