Polysaccharides and Phenolic Compounds Recovered from Red Bell Pepper, Tomato and Basil By-Products Using a Green Extraction by Extractor Timatic®

Did you know that the peels and seeds you toss from tomatoes and peppers could be a goldmine of health-boosting compounds? A new green extraction method turns these kitchen scraps into valuable bioactive treasures.

Every year, the food industry discards mountains of by-products—peels, seeds, and stems—that are secretly packed with polyphenols and dietary fiber. These compounds are not just waste; they hold potential for nutraceuticals, cosmetics, and functional foods. But extracting them often involves harsh chemicals and energy-intensive processes. That's where green chemistry steps in.

In this study, researchers turned to basil, tomato, and red bell pepper by-products, using water and ethanol solutions at varying temperatures. They tested both lab-scale methods and a commercial extractor called Timatic®. The goal? To pull out phenolic compounds and polysaccharides without harming the environment.

The results were impressive. Phenolic content in dried extracts ranged from 8.0 to 11.2 mg/g for tomato and red bell pepper, but basil soared to 240 mg/g. Polysaccharide yields reached 6.0% for tomato and 10.4% for red bell pepper. The team even characterized these polysaccharides using advanced techniques like 1H-NMR and DLS, providing new insights into their structure.

What does this mean? The Timatic® extractor, using just water, proves that sustainable extraction is not only possible but efficient. This research paves the way for turning food waste into valuable resources, reducing environmental impact while boosting circular economy.

Key Points

• Green extraction with water/ethanol recovers phenols from food by-products.
• Basil extracts hit 240 mg/g phenolic content, far higher than tomato/pepper.
• Polysaccharide yields up to 10.4% from red bell pepper by-products.