토마토 종류에 따른 카로티노이드 함량 비교와 다중분석법 개발
Method Development and Analysis of Carotenoid Compositions in Various Tomatoes
2
조회
0
다운로드
18
인용
0
참고문헌
키워드
초록
BACKGROUND: Purpose of this research is HPLC analysis method development of lycopene in tomato. And then, three components of carotenoid in four kinds of tomatoes (general tomato, cherry tomato, red and orange date tomato) were compared with each other. METHODS AND RESULTS: Lycopene in tomato was extracted with hexane likes other carotenoid components using 500 mg of dried powder sample. HPLC analysis conditions were column temperature (40℃), detection wavelength (454 nm), flow rate (1.0 mL/min) and injection volume (20.0 μL). Lycopene was analyzed by the gradient elution (60 → 100%) of the mobile phase solvents A[water: methanol=25: 75 (v/v)] and B[ethyl acetate]. CONCLUSION: Three components of carotenoids (lutein, β-carotene, lycopene) were observed in tomatoes. The total carotenoid contents was the highest in red date tomato (662.0 mg/kg dry wt.) and the lowest in orange date tomato (111.3 mg/kg dry wt.). Lycopene contents in tomatoes was the highest percentage (93%) among all the carotenoids.
Abstract
BACKGROUND: Purpose of this research is HPLC analysis method development of lycopene in tomato. And then, three components of carotenoid in four kinds of tomatoes (general tomato, cherry tomato, red and orange date tomato) were compared with each other. METHODS AND RESULTS: Lycopene in tomato was extracted with hexane likes other carotenoid components using 500 mg of dried powder sample. HPLC analysis conditions were column temperature (40℃), detection wavelength (454 nm), flow rate (1.0 mL/min) and injection volume (20.0 μL). Lycopene was analyzed by the gradient elution (60 → 100%) of the mobile phase solvents A[water: methanol=25: 75 (v/v)] and B[ethyl acetate]. CONCLUSION: Three components of carotenoids (lutein, β-carotene, lycopene) were observed in tomatoes. The total carotenoid contents was the highest in red date tomato (662.0 mg/kg dry wt.) and the lowest in orange date tomato (111.3 mg/kg dry wt.). Lycopene contents in tomatoes was the highest percentage (93%) among all the carotenoids.
참고문헌 (20)
- Agarwal, S, "Tomato lycopene and low density lipoprotein oxidation: a human dietary intervention study", Lipids, 33(10), pp.981~984 (1998)
- Ascenso, A, "Lycopene from tomatoes : vesicular nanocarrier formulations for dermal delivery", Journal of Agricultural and Food Chemistry, 61(30), pp.7284~7293 (2013)
- Burns, J, "Identification and quantification of carotenoids, tocopherols and chlorophylls in commonly consumed fruits and vegetables", Phytochemistry, 62(6), pp.939~947 (2003)
- Campbell, J. K, "Tomato phytochemicals and prostate cancer risk", The Journal of Nutrition, 134(12), pp.3486S~3492S (2004)
- Campbell, J. K, "Phytoene, phytofluene, and lycopene from tomato powder differentially accumulate in tissues of male Fisher 344 rats", Nutrition Research, 27(12), pp.794~801 (2007)
- Dias, M. G, "Critical assessment of three high performance liquid chromatography analytical methods for food carotenoid quantification", Journal of Chromatography A, 1217(21), pp.3494~3502 (2010)
- Emenhiser, C, "Capability of a polymeric C 30 stationary phase to resolve cis-trans carotenoid isomers in reversed-phase liquid chromatography", Journal of Chromatography A, 707(2), pp.205~216 (1995)
- Gómez-Prieto, M. S, "Supercritical fluid extraction of all-trans-lycopene from tomato", Journal of Agricultural and Food Chemistry, 51(1), pp.3~7 (2003)
- Henry, L. K, "Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans β-carotene", Journal of the American Oil Chemists' Society, 75(7), pp.823~829 (1998)
- Kun, Y, "Lycopene : Its properties and relationship to human health", Food Reviews International, 22(4), pp.309~333 (2006)
- Lee, M. T, "Stability of lycopene during heating and illumination in a model system", Food Chemistry, 78(4), pp.425~432 (2002)
- Maiani, G, "Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans", Molecular Nutrition & Food Research, 53(Sp. 2), pp.S194~S218 (2009)
- Marković, K, "Lycopene content of tomato products and their contribution to the lycopene intake of Croatians", Nutrition Research, 26(11), pp.556~560 (2006)
- Rao, A. V, "Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene", Food Research International, 31(10), pp.737~741 (1998)
- Ross, A. B, "Lycopene bioavailability and metabolism in humans : an accelerator mass spectrometry study", The American Journal of Clinical Nutrition, 93(6), pp.1263~1273 (2011)
- Sathish, T, "HPLC method for the determination of lycopene in crude oleoresin extracts", Asian Journal of Chemistry, 21(1), pp.139~ (2009)
- Sun, L, "Fruit-specific RNAi-mediated suppression of SlNCED1 increases both lycopene and β-carotene contents in tomato fruit", Journal of Experimental Botany, 63(8), pp.3097~3108 (2012)
- Toma, R. B, "Lycopene content in raw tomato varieties and tomato products", Journal of Foodservice, 19(2), pp.127~132 (2008)
- Tuan, P. A, "Carotenoids accumulation and expression of carotenogenesis genes during seedling and leaf development in Chinese cabbage(Brassica rapa subsp. pekinensis)", Plant Omics, 5(2), pp.143~148 (2012)
- West, C. E, "The carotenoid content of foods with special reference to developing countries", Department of Human Nutrition, pp.7~172 (1993), Wageninggen Agricultural University