Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel

Khoshnevis, Negar; Hakimzadeh, Vahid; Abedi, Mohammad Reza

doi:10.22101/JRIFST.2017.02.26.002

Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel

Document Type : Original Paper

Authors

¹ M.Sc. student, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

² Assistant Professor, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

³ Assistant Professor, Department of Applied Chemistry, Quchan Branch, Islamic Azad University, Quchan, Iran

10.22101/JRIFST.2017.02.26.002

Abstract

Carotenoids are a great category of natural pigments that have some features as antioxidant activity, provitamin and healthy properties. In most food wastes in industry, there are several components by antimicrobial, antioxidant and nutritional properties. Pumpkin peel as a waste of the foodstuff contains carotenoids specially Lutein, which has beneficial supplement in human health. The aim of this study was the extraction of carotenoids by ethanol, methanol and ethyl acetate as solvent in 25 and 40 °C. For investigation of extracts antioxidant power, the FRAP and DPPH tests were examined. Since the retention time of pure Lutein obtained at 2.243 min in HPLC, carotenoids extract prepared by methanol at 40 °C had the highest Lutein content. The area under the peak of lutein in mentioned extract was approximately 9561. Evolution by UV-VIS method showed methanol extract at 40 °C was the best sample as lutein content, too. According to FRAP and DPPH test, methanol extract had the highest antioxidant power by 1.044 Fe (II)/ lit and 1973 (EC50), respectively.

Keywords

References

حسینی، س.، قراچورلو، م.، غیاثی طرزی، ب. و قوامی، م. 1392. مروری بر روش‌های تعیین ظرفیت آنتی‌اکسیدانی (اساس واکنش، روش کار، نقاط قوت و ضعف). نشریه صنایع غذایی و تغذیه، 11(4):111-89.

رنجبر، آ.، مقصودلو، ی.، قربانی، م. و صادقی ماهونک، ع.ر. 1391. نقش تیمار اتانولی و آنزیم پکتیناز بر راندمان استخراج لیکوپن از ضایعات صنایع تبدیلی گوجه فرنگی. نشریه پژوهش‌های علوم و صنایع غذایی ایران، 8(1): 15-9.

شاددل، ر. 1390. بهینه یابی فرآیند استخراج مواد زیست‌فعال از پوست بنه به روش مادون بحرانی آب با استفاده از روش سطح-پاسخ و بررسی فعالیت آنتی‌اکسیدانی آن. پایان‌نامه کارشناسی ارشد، دانشگاه فردوسی مشهد.

Benzie, I.F.F., & Strain, J.J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1):70-76.

Chandrika, U.G., Basnayake, B.M., Athukorala, I., Colombagama, P.W., & Goonetilleke, A. 2010. Carotenoid Content and In Vitro Bioaccessibility of Lutein in Some Leafy Vegetables Popular in Sri Lanka. Journal of nutritional Science and Vitaminology, 56(3):203-207.

Chen, Z., Bertin, R., & Froldi, G. 2013. EC50 estimation of antioxidant activity in DPPH-assay using several statistical programs. Food Chemistry, 138:414-420.

Durante, M., Lenucci, M.S., & Mita, G. 2014. Supercritical carbon dioxide extraction of carotenoids from pumpkin (cucurbita spp.): a review. International Journal of Molecular Sciences, 15(4):6725-6740.

Frankel, E.N. 1991. Recent advances in lipid oxidation. Journal of the Science of Food and Agriculture, 54:495-511.

Fu, C., Shi, H., & Li, Q. 2006. A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 61(2):73-80.

Gamboa-Pinto, A.J., Rock, C.L., Ferruzzi, M.G., Schowinsky, A.B. & Schwartz, S.J. 1998. Cervical tissue and plasma concentrations of alpha-carotene and beta-carotene are correlated. The Journal of Nutrition, 128(11):1933-1936.

Gonzalez-Montelongo, R.M., Gloria L.G., & Gonzalez, M. 2010b. The effect of extraction temperature, time and number of steps on the antioxidant capacity of methanolic banana peel extracts. Separation and Purification Technology, 71(3):347-355.

Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., & Jiang, Y. 2003. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23(12):1719-1726.

Hamulka, J., Koczara, J., & Gronek, M. 2005. Lutein content of selected polish foods and estimation of its intake. Polish Journal of Food and Nutrition Sciences, 14/55(2):201-206.

Kumaran, A., & Karunakaran R.J. 2006. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97(1):109-114.

Lafka, T.I., Sinanoglou, V., & Lazos, E.S. 2007. On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chemistry, 104(3):1206-1214.

Liu, T., Chin, N., Kiser, M. & Bigler, W. 1982. Specific pectrophotometry of ascorbic acid in serum or plasma by use of ascorbate oxidase. Clinical Chemistry, 28(11): 2225-2228.

Lutein & zeaxanthin. 2005. Monograph,” Alternative Medicine Review, vol. 10, no. 2, pp. 128–135, 2005.

Maiani, G., Castón, M.J., Catasta, G., Toti, E., Cambrodón, I.G., Bysted, A., Granado-Lorencio, F., Olmedilla-Alonso, B., Knuthsen, P., Valoti, M., Böhm, V., Mayer-Miebach, E., Behsnilian, D., & Schlemmer, U. 2009. Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Molecular Nutrition & Food Research, 53(2):S194-218.

Martinek, R.G. 1964. Method for the determination of vitamin E (total tocopherols) in serum. Clinical Chemistry, 10(12):1078-1086.

Meléndez-Martínez, A.J., Vicario, I.M. & Heredia, F.J., 2007. Review: Analysis of carotenoids in orange juice. Journal of Food Composition and Analysis, 20(7):638-649.

Meléndez-Martínez, A.J., Britton, G., Vicario, I.M., & Heredia, F.J. 2007. Relationship between the colour and the chemical structure of carotenoid pigment. Food Chemistry, 101(3):1145-1150.

Mogoşanu, G.D., Pintea, A., Bejenaru, L.E., Bejenaru, C., RĂU, G., & Popescu, H. 2009. Hplc analysis of carotenoids from senecio vernalis and S. Jacobaea (asteraceae). Farmacia, 57(6):780-786.

Naghavi Azad, A., Hakimzadeh, V., & Golmakani, E. 2015. Phenolic Contents and Antioxidants Activity from Aerial Parts of phlomis herba-venti L. subsp. Kopetdaghensis. Journal of Applied. Environmental and Biological Sciences, 4(11S):54-58.

Prevec, T., Šegatin, N., Ulrih, N.P., & Cigić, B. 2013. DPPH assay of vegetable oils & model antioxidants in protic and aprotic solvents. Talanta, 109:13-19.

Rodriguez, F., Zapata, M., & Garrido, J.L. 1998. High performance liquid chromatographic separation of chlorophyll c forms from marine phytoplankton using octylsilica bonded phases. Chromatographia, 48(9):677-680.

Roy, H., Lundy, S., Eriksen, C., & Kalicki, B. 2005. Lutein; Healthier lives through education in nutrition and preventive medicine. Pennington Nutrition Series; No. 3.

Seo, J.S., Burri, B.J., Quan, Z., & Neidlinger, T.R. 2005. Extraction and chromatography of carotenoids from pumpkin. Journal of Chromatography A, 1073(1-2): 371-375.

Shui, G., & Leong, L.P. 2006. Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals. Food Chemistry, 97(2):277-284.

Singh, R.P., Murthy, K.N.C., & Jayaprakasha, G.K. 2002. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agriculture and Food Chemistry, 50(1):81-86.

Skoog, D.A., West, D.M., Holler, F.J., & Crouch, S.R. 2014. Fundamental of analytical chemistry. USA. Brooks/kole. 9th Edition.

Socaciu, C. 2008. Food Colorants Chemical and Functional Properties. Boca Raton. Taylor & Francis Group. Romania, CRC Press. 652.

Stăncuţa, S., Sevastiţa, M., Crina, M., Anca, F., Sonia, S., & Romina, V. 2013. Evaluation of Extraction Methods for the Analysis of Carotenoids for Different Vegetable Matrix. Bulletin UASVM Food Science and Technology. 2013. 70(2):145-146.

Whang, H.J., Park, Y.K., & Seog, H.M. 1999. Carotenoid pigment of pumpkin cultivated in Korea. Korean Journal of Food and Nutrition, 12:508-512.

Xu, G.H., Chen, J.C., Liu, D.H., Zhang, Y.H., Jiang, P., & Ye, X.Q. 2008. Minerals, phenolic compounds, and antioxidant capacity of citrus peel extract by hot water. Journal of Food Science, 73(1):C11-18.