Rapid Extraction of Lycopene and β‐Carotene from Reconstituted Tomato Paste and Pink Grapefruit Homogenates

Sadler, G.; Davis, Joseph S.; Dezman, D.

doi:10.1111/j.1365-2621.1990.tb03958.x

Cited by 405 publications

(274 citation statements)

References 14 publications

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“…The extraction of the oil contained in these fruits (pulp) and nuts was done by using the method described by Sadler, Davis and Dezman (1990), so as to avoid the use of organochlorinated solvents in the sample treatment. The oil was obtained by solvent evaporation in a rotary evaporator (Buchi) at 60 °C under vacuum.…”

Section: Total Lipids Extractionmentioning

confidence: 99%

Fatty acids profile of pulp and nuts of Brazilian fruits

Costa

Ballus

Filho

et al. 2011

Ciênc. Tecnol. Aliment.

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ResumoFrutas e castanhas das regiões Norte e Nordeste do Brasil foram coletadas para determinação da composição em ácidos graxos do óleo da polpa e da castanha. As espécies estudadas foram castanha-do-pará (Bertholletia excelsa H.B.K.), mucajá (Coumarigida M.), inajá (Maximilianamaripa D.), jenipapo (Genipa Americana L.) e buriti (Mauritia flexuosa L.). Os ésteres metílicos de ácidos graxos foram analisados por cromatografia gasosa com detector por ionização em chama (GC-FID). O ácido graxo majoritário da castanha-do-pará foi o 18:3n-3 (ácido α-linolênico). A castanha do buriti apresentou aproximadamente 23 vezes mais 18:3n-3 do que a polpa. A castanha do mucajá apresentou elevados teores de 12:0 (ácido láurico) e 16:0 (ácido palmítico), enquanto a polpa do mucajá mostrou níveis significativos de 18:2n-6 (ácido linoleico). Considerando o somatório de ácidos graxos poli-insaturados (PUFA), quase todas as frutas e castanhas analisadas apresentaram níveis bastante altos destes compostos. No que se refere à razão n-6/n-3, apenas a castanha-do-pará, a castanha de buriti, a polpa de inajá e a polpa de jenipapo corresponderam ao perfil desejado. Estas frutas e castanhas brasileiras podem ser de potencial interesse devido ao seu elevado valor nutritivo e teor de lipídios. Palavras-chave: Bertholletia excelsa H.B.K.; Couma rigida M.; Maximiliana maripa D.; Genipa Americana L.; Mauritia flexuosa L.; ácidos graxos; GC-FID. AbstractFruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K.), Mucajá (Couma rigida M.), Inajá (Maximiliana maripa D.), Jenipapo (Genipa Americana L.), and Buriti (Mauritia flexuosa L.) nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID). Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid), and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucajá nut presented high content of 12:0 (lauric acid) and 16:0 (palmitic acid), and Mucajá pulp showed significant levels of 18:2n-6 (linoleic acid). Considering the PUFA (polyunsaturated fatty acid) sum values, almost all fruits and nuts analyzed presented very high levels of these compounds. Regarding n-6/n-3 ratio, only Brazil Nut, Buriti Nut, Inajá pulp, and Jenipapo pulp corresponded to the desired profile. These Brazilian fruits and nuts could be of potential interest due to their high nutritive value and lipid content.

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Section: Total Lipids Extractionmentioning

confidence: 99%

Fatty acids profile of pulp and nuts of Brazilian fruits

Costa

Ballus

Filho

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Three pastes ͑1, 2, and 3͒ were arbitrarily chosen for calibration purposes and lycopene concentration determined by means of spectrophotometry 10 at 502 nm; measurements were carried out in triplicate. The amount of lycopene found per 100 g paste was ͑32.10Ϯ5.34͒ mg, ͑85.19Ϯ9.78͒ mg, and ͑146.02Ϯ19.74͒ mg in tomato pastes 1, 2, and 3, respectively.…”

Section: Methodsmentioning

confidence: 99%

Rapid, accurate, and direct determination of total lycopene content in tomato paste

Bićanić

Anese

Luterotti

et al. 2003

Review of Scientific Instruments

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Lycopene that imparts red color to the tomato fruit is the most potent antioxidant among carotenes, an important nutrient and also used as a color ingredient in many food formulations. Since cooked and processed foods derived from tomatoes were shown to provide optimal lycopene boost, products such as paste, puree, juice, etc. are nowadays gaining popularity as dietary sources. The analysis of lycopene in tomato paste ͑partially dehydrated product prepared by vacuum concentrating tomato juice͒ is carried out using either high pressure liquid chromatography ͑HPLC͒, spectrophotometry, or by evaluating the color. The instability of lycopene during processes of extraction, etc., handling, and disposal of organic solvents makes the preparation of a sample for the analysis a delicate task. Despite a recognized need for accurate and rapid assessment of lycopene in tomato products no such method is available at present. The study described here focuses on a direct determination of a total lycopene content in different tomato pastes by means of the laser optothermal window ͑LOW͒ method at 502 nm. The concentration of lycopene in tomato paste ranged between 25 and 150 mg per 100 g product; the results are in excellent agreement with those obtained by spectrophotometry. The time needed to complete LOW analysis is very short, so that decomposition of pigment and the formation of artifacts are minimized. Preliminary results indicate a good degree of reproducibility making the LOW method suitable for routine assays of lycopene content in tomato paste.

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“…After extraction, the pigment is transferred from the water-containing extract to the water-immiscible solvent by adding enough water or a saturated NaCl solution until the two layers separate [52,173].…”

Section: Solvent Extractionmentioning

confidence: 99%