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This document summarizes a research article that isolated lycopene from tomatoes (Solanum lycopersicum L.) and tested the antibacterial activity of lycopene against Salmonella thypi bacteria. The researchers successfully isolated lycopene through reflux extraction at 60°C using chloroform and methanol as antisolvents, obtaining 5.12 mg of lycopene per 100 g of tomatoes. Fourier transform infrared spectroscopy analysis detected functional groups indicating the presence of lycopene. Testing of lycopene
- Author
- Ridlo Ichlasul
- Language
- EN