Qualitative aspects of UV-vis spectrophotometry of beta-carotene and lycopene

Tan, Barrie; Soderstrom, David N.

doi:10.1021/ed066p258

Cited by 41 publications

(24 citation statements)

References 3 publications

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“…As expected, the spectral overlap of the cis-and trans-betacarotene showed that the cis-isomer was hypsochromically shifted and a characteristic appearance of the "cis''-peak at about 345 nm. These spectral behaviors of beta-carotene cistrans isomerization are well documented (Tan and Soderstrom, 1988). To emphasize the presence of cis-beta-carotene, the chromatogram was also monitored at 350 nm where the absorbance of the trans-isomer would be minimal (Fig.…”

Section: Resultsmentioning

confidence: 65%

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Analytical and Preparative Chromatography of Tomato Paste Carotenoids

Tan

1988

Journal of Food Science

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Tomato paste carotenoids were separated by gradient-elution normalphase open-column chromatography and analyzed by isocratic-elution reverse-uhase HPLC with UV-VIS nhotodiode array detection. The normal-phase elution order of the t&s pigments was phytoene, phytofluene, beta-, zeta-, gamma-carotene and lycopene. The four dominant tomato paste carotenoids (550 ppm), in increasing quantities, were phytofluene, beta-carotene, phytoene and lycopene. Simultaneous multi-channel monitoring and rapid spectral scans allowed the detection of cis-isomers (e.g., lycopene, phytofluene and beta-carotene) and minor carotenoid components (e.g., alpha-carotene, lycoxanthin and cis-mutatoxanthin). Presentation of results in isograms (wavelength versus retention time) and an extraction scheme will be discussed.

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Section: Resultsmentioning

confidence: 65%

“…In this study, the principal carotenoid component was lycopene as expected in ordinary tomatoes. However, delta and tangerine tomatoes have delta-carotene and phytoene as principal carotenoids, respectively (Williams et al, 1967). Lycopene, a more polar carotene eluted last among this hydrocarbon carotenoid series.…”

Section: Resultsmentioning

confidence: 98%

Analytical and Preparative Chromatography of Tomato Paste Carotenoids

Tan

1988

Journal of Food Science

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“…Also, a hypochromic effect (decrease in intensity) and a hypsochromic shift (blue shift to shorter wavelengths) were observed upon isomerization. Thus, UV absorption of lycopene decreased and an extra peak could be detected at 360 nm after isomerization (Tan and Soderstrom ). In our study, tomato paste was selected as a source for lycopene extraction.…”

Section: Resultsmentioning

confidence: 99%

Extraction of Lycopene from Tomato Paste by Ursodeoxycholic Acid Using the Selective Inclusion Complex Method

Seifi

Hadizadeh

et al. 2013

Journal of Food Science

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Lycopene, a precursor of β-carotene with well-known antioxidant activity and powerful health properties, can be found in many natural products such as tomato (Lycopersicon esculentum), watermelon, red pepper, and papaya. Many separation methods have been reported for extracting lycopene from its sources. The inclusion complex is an effective method for extraction and purification of organic chemicals. This procedure has 2 main components: host and guest molecules. In this study, lycopene (guest) was extracted from tomato paste by ursodeoxycholic acid, the inclusive agent (host). The molecular structure of the extracted lycopene was then confirmed by (1) HNMR and its purity was evaluated using high-performance liquid chromatography and UV-Vis spectrophotometry methods, in comparison with a standard product. The results indicated that the proposed separation method was very promising and could be used for the extraction and purification of lycopene from tomato paste.

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“…From this table it can be clearly seen that after moisture exposure, in all 415 cases, lycopene absorbance decreased. This effect was attributed to spatial rearrangements of 416 the double bonds and partial degradation of the bioactive (Tan and Soderstrom, 1989). 417…”

Section: Encapsulation Efficiency 350mentioning

confidence: 99%

Morphology and Stability of Edible Lycopene-Containing Micro- and Nanocapsules Produced Through Electrospraying and Spray Drying

Pérez-Masiá

Lagarón

López‐Rubio

2014

Food Bioprocess Technol

110

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In this work, lycopene was encapsulated through electrospraying and spray drying (using a microporous membrane cap) within different edible biopolymeric matrices. Specifically, dextran, a whey protein concentrate (WPC) and chitosan were used as matrix materials. As a strategy to incorporate the hydrophobic bioactive within the hydrophilic matrices, emulsion electropraying and spray drying from emulsion were carried out. Moreover and, for comparison purposes, coaxial electrospraying was also performed. The electrospraying solutions properties were studied, since they do not only affect the success of the electrohydrodynamic process, but also influence the morphology of the capsules. Apart from characterizing the morphology and molecular organization of the developed capsules, the encapsulation efficiency and the lycopene stability under moisture and heating conditions were also evaluated. Results showed that even though encapsulation structures were obtained from all the matrices assayed through both processing technologies, spray drying, as a consequence of the high temperatures needed in this process, affected lycopene stability. It was also seen that WPC presented the greatest encapsulation efficiency, probably ascribed to the interactions between the biopolymer and the lycopene. Furthermore, WPC capsules were able to better protect lycopene against moisture and thermal degradation.

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Qualitative aspects of UV-vis spectrophotometry of beta-carotene and lycopene

Abstract: The aim of this paper is to use qualitative aspects of UV-vis spectrophotometry to understand structural behavior of these plyenic pi systems.

Cited by 41 publications

References 3 publications

Analytical and Preparative Chromatography of Tomato Paste Carotenoids

Analytical and Preparative Chromatography of Tomato Paste Carotenoids

Extraction of Lycopene from Tomato Paste by Ursodeoxycholic Acid Using the Selective Inclusion Complex Method

Morphology and Stability of Edible Lycopene-Containing Micro- and Nanocapsules Produced Through Electrospraying and Spray Drying

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