the use of pectinase and ethanol treatment for lycopene purity and yield enhacement extracted from tomato peel

lycopene is a natural and dominant pigment in tomato which today itsextraction enhancement from tomato and tomato products is trying. in this study atfirst wed use pectinase at 25, 30, 35 and 40 ml/kg concentration at 0, 30, 60, 90,120 and 180 effecting time in 55 0c constant temperature incubation. then beforeextraction half of samples were washed with 94% ethanol at 60 0c for 5 second. ithas been shown that in these conditions lycopene concentration in oleoresinsenhances with enzyme concentration and lycopene drived from ethanol treatedsamples were higher than samples untreated with ethanol (p