Figure 4.
UV–VIS spectra of tomato raw extracts: (a) SE raw extracts obtained from tomato slices (TS) and tomato pomace (TP), using as extraction solvents (1) bioethanol and (2) ethyl acetate; (b) SFE raw extracts obtained from tomato slices (TS) and tomato pomace (TP), using as operating parameters set (1) at 400 bar, 70 °C, 9 kg/h and set (2) at 450 bar, 70 °C, 11 kg/h.