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Analyzing Lycopene Content in Fruits
Available online at www.sciencedirect.com
ScienceDirect Agriculture and Agricultural Science Procedia 11 (2016) 46 – 48
International Conference on Inventions & Innovations for Sustainable Agriculture 2016, ICIISA 2016
Analyzing Lycopene Content in Fruits Theeranat Suwanaruanga,* aEnvironmental
Science Program, Faculty of Liberal Arts and Science, Kalasin University Namon District, Kalasin Province 46231, Thailand
Abstract Lycopene is an antioxidant carotenoid compound occurring in plants. This research determined lycopene content in fresh fruits, including tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya). Lycopene in fresh fruit samples was extracted using hexane:ethanol:acetone (2:1:1). The results showed that lycopene in tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya) were 104.699±0.000, 144.27 ±0.001, 4.122±0.000, 31.189±0.001, 10.028±0.000, 13.1904±0.000 and 45.342±0.000 mg/kg, respectively. The highest lycopene amount was found in watermelons (Citrullus lanatus var. lanatus) while the lowest lycopene quantity was observed in jackfruits (Artocarpus heterophyllus).
© 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license © 2016 The Authors. Published by Elsevier B.V. (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review under under responsibility responsibility of Peer-review of the the Faculty Faculty of of Animal Animal Sciences Sciences and and Agricultural AgriculturalTechnology, Technology,Silpakorn SilpakornUniversity. University Keyword: lycopene; fruits; antioxidant
____________________________________________________________________________________________________ * Corresponding author. Email address: [email protected]
1. Introduction Lycopene is a carotenoid that has antioxidant properties and imparts the red-colored pigment in both fruits and vegetables. It is a fat soluble substance. Epidemiological research studies have demonstrated positive health benefits in consuming food high in lycopene. A popularity of lycopene accumulation in plants is the interesting subject for many scientists working with plant breeding and crop production (Angela et al., 2003). Fruits and vegetables that are high in lycopene include gac, tomatoes, watermelon, pink guava and red bell pepper. The lycopene in tomato is considered to possess the highest antioxidant activity. The antioxidant property of lycopene is highlighted by its capacity to sequester singlet oxygen and its ability to trap peroxyl radicals (Amany et
2210-7843 © 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Peer-review under responsibility of the Faculty of Animal Sciences and Agricultural Technology, Silpakorn University doi:10.1016/j.aaspro.2016.12.008
Theeranat Suwanaruang / Agriculture and Agricultural Science Procedia 11 (2016) 46 – 48
al., 2009). Tomatoes were found to have the increased variability of lycopene (Liana et al., 2009). This study aimed to evaluate the lycopene content in tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya) from the markets in Kalasin province. 2. Materials and Methods 2.1 Source of the samples Fresh fruit samples, including tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya) were procured from the markets in Kalasin province. 2.2 Sample Analysis Lycopene was extracted using hexane:ethanol:acetone (2:1:1) (v/v) mixture following the method of Gordon and Diane, 2007; Godwin, et al., 2015 with some slight modifications. To analyse lycopene accumulated in fruit samples; the following five steps in analysis were followed: 1. Fresh fruit samples (0.001 g) were dissolved in 1ml of distilled water and vortexed in a water bath at 30˚C for 1 hour, then 8.0 ml of hexane : ethanol : acetone (2:1:1) added. 2. The samples were capped and vortexed immediately, then incubated out of bright light. 3. After at least 10 minutes, or as long as many hours later, 1.0 ml water was added to each sample and vortexed again. 4. Samples were allowed to stand for 10 minutes to allow phases to separate and all air bubbles to disappear, and finally absorbance of samples determined at 503 nm by spectrophotometry. 5. Calculation of the lycopene levels; lycopene levels in the hexane extracts were calculated according to Lycopene (mg/kg) = Abs503nm ×537×8×0.55/ 0.10×172 or, Abs 503nm × 137.4 3. Results and Discussion The lycopene content in tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya) were 104.699±0.000, 144.27±0.001, 4.122±0.000, 31.189±0.001, 10.028±0.000, 13.1904±0.000 and 45.342±0.000 mg/kg, respectively. Red fruits are colored by natural plant pigments called lycopene. In this study, the fresh fruit samples were redcolored and accumulated more lycopene than many other fruits. Watermelon contained the highest content of lycopene (144.27±0.001 mg/kg) and tomato was the second and contained lycopene (104.699±0.000 mg/kg). Papayas were the third in accumulated lycopene (45.342±0.000 mg/kg). Bananas were fourth in accumulated lycopene (31.189±0.001mg/kg). Oranges were sixth in accumulated lycopene (13.1904 ±0.000 mg/kg). Grapes were the seventh accumulated lycopene (10.028±0.000) and jackfruits were the lowest in accumulated lycopene (4.122±0.000 mg/l). Lycopene-rich fruits include tomatoes, watermelon, and many more unlikely natural sources of dietary lycopene. An important example of fruits high in lycopene is watermelons. Lycopene is a significant and healthy antioxidant which measured in fruits their red colored and is thought to prevent cancer and heart disease. 4. Conclusion The highest content of lycopene was found in watermelon (Citrullus lanatus var. lanatus) that at 144.27 ± 0.001 mg/kg followed by tomatoes (Solanum lycopersicum) at 104.699± 0.000 mg/kg. The lowest lycopene occurred in jackfruit (Artocarpus heterophyllus) at 4.122± 0.000 mg/kg.
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Theeranat Suwanaruang / Agriculture and Agricultural Science Procedia 11 (2016) 46 – 48
References Angela R. Davis, Wayne W. Fish, Penelope Perkins-Veazie. 2003. A rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products Postharvest Biology and Technology 28, 425-430. Amany M. Basuny, Ahmed M. Gaafar and Shaker M. Arafat. 2009. Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia African Journal of Biotechnology 8(23), 6627-6633. Alaincl Ement, Martine Dorais and Marcia Vernon. 2008. Nondestructive Measurement of Fresh Tomato Lycopene Content and Other Physicochemical Characteristics Using Visible-NIR Spectroscopy J. Agric. Food Chem. 56, 9813–9818. Caterina D Ambrosio, Giovanni Giorio, Ivana Marino, Alessandro Merendino, Angelo Petrozza, Leonarda Salfi, Adriana L. Stigliani and Francesco Cellini. 2004 Virtually complete conversion of lycopene into _-carotene in fruits of tomato plants transformed with the tomato lycopene β-cyclase (tlcy-b) cDNA Plant Science 166, 207–214. th
Gordon Anthon and Diane M. Barrett. 2007. Standardization of a Rapid Spectrophotometric Method for Lycopene Analysis Proc. X IS on the Processing Tomato Eds.: A. B’Chir and S. Colvine Acta Hort. 758, ISHS 2007. Godwin Ojochogu Adejo, Francis Akumabi Agbali and Orinya Sandra Otokpa. 2015. Antioxidant, Total Lycopene, Ascorbic Acid and Microbial Load Estimation in Powdered Tomato Varieties Sold in Dutsin-Ma Market Open Access Library Journal 2, e1768. Kalaivani G. 2015. Extraction and determination of lycopene from watermelon by different spectral techniques (UV-Vis, FTIR and GC-MS) for in vitro antioxidant activity Asian Journal of Science and Technology 6, 956-961. Liana Maria Alda, I. Gogoaşă, Despina-Maria Bordean, I. Gergen, S.Alda, Camelia Moldovan, L. Niţă. 2009. Lycopene content of tomatoes and tomato products Journal of Agroalimentary Processes and Technologies 15 (4), 540-542. Kusumiyati, Takayoshi Akinaga, Munehiro Tanaka and Sheishi Kawasaki. 2008. On-tree and after-harvesting evaluation of firmness, color and lycopene content of tomato fruit using portable NIR spectroscopy Journal of Food, Agriculture & Environment 6(2), 327-332.
ScienceDirect Agriculture and Agricultural Science Procedia 11 (2016) 46 – 48
International Conference on Inventions & Innovations for Sustainable Agriculture 2016, ICIISA 2016
Analyzing Lycopene Content in Fruits Theeranat Suwanaruanga,* aEnvironmental
Science Program, Faculty of Liberal Arts and Science, Kalasin University Namon District, Kalasin Province 46231, Thailand
Abstract Lycopene is an antioxidant carotenoid compound occurring in plants. This research determined lycopene content in fresh fruits, including tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya). Lycopene in fresh fruit samples was extracted using hexane:ethanol:acetone (2:1:1). The results showed that lycopene in tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya) were 104.699±0.000, 144.27 ±0.001, 4.122±0.000, 31.189±0.001, 10.028±0.000, 13.1904±0.000 and 45.342±0.000 mg/kg, respectively. The highest lycopene amount was found in watermelons (Citrullus lanatus var. lanatus) while the lowest lycopene quantity was observed in jackfruits (Artocarpus heterophyllus).
© 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license © 2016 The Authors. Published by Elsevier B.V. (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review under under responsibility responsibility of Peer-review of the the Faculty Faculty of of Animal Animal Sciences Sciences and and Agricultural AgriculturalTechnology, Technology,Silpakorn SilpakornUniversity. University Keyword: lycopene; fruits; antioxidant
____________________________________________________________________________________________________ * Corresponding author. Email address: [email protected]
1. Introduction Lycopene is a carotenoid that has antioxidant properties and imparts the red-colored pigment in both fruits and vegetables. It is a fat soluble substance. Epidemiological research studies have demonstrated positive health benefits in consuming food high in lycopene. A popularity of lycopene accumulation in plants is the interesting subject for many scientists working with plant breeding and crop production (Angela et al., 2003). Fruits and vegetables that are high in lycopene include gac, tomatoes, watermelon, pink guava and red bell pepper. The lycopene in tomato is considered to possess the highest antioxidant activity. The antioxidant property of lycopene is highlighted by its capacity to sequester singlet oxygen and its ability to trap peroxyl radicals (Amany et
2210-7843 © 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Peer-review under responsibility of the Faculty of Animal Sciences and Agricultural Technology, Silpakorn University doi:10.1016/j.aaspro.2016.12.008
Theeranat Suwanaruang / Agriculture and Agricultural Science Procedia 11 (2016) 46 – 48
al., 2009). Tomatoes were found to have the increased variability of lycopene (Liana et al., 2009). This study aimed to evaluate the lycopene content in tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya) from the markets in Kalasin province. 2. Materials and Methods 2.1 Source of the samples Fresh fruit samples, including tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya) were procured from the markets in Kalasin province. 2.2 Sample Analysis Lycopene was extracted using hexane:ethanol:acetone (2:1:1) (v/v) mixture following the method of Gordon and Diane, 2007; Godwin, et al., 2015 with some slight modifications. To analyse lycopene accumulated in fruit samples; the following five steps in analysis were followed: 1. Fresh fruit samples (0.001 g) were dissolved in 1ml of distilled water and vortexed in a water bath at 30˚C for 1 hour, then 8.0 ml of hexane : ethanol : acetone (2:1:1) added. 2. The samples were capped and vortexed immediately, then incubated out of bright light. 3. After at least 10 minutes, or as long as many hours later, 1.0 ml water was added to each sample and vortexed again. 4. Samples were allowed to stand for 10 minutes to allow phases to separate and all air bubbles to disappear, and finally absorbance of samples determined at 503 nm by spectrophotometry. 5. Calculation of the lycopene levels; lycopene levels in the hexane extracts were calculated according to Lycopene (mg/kg) = Abs503nm ×537×8×0.55/ 0.10×172 or, Abs 503nm × 137.4 3. Results and Discussion The lycopene content in tomatoes (Solanum lycopersicum), watermelons (Citrullus lanatus var. lanatus), jackfruits (Artocarpus heterophyllus), bananas (Musa acuminata), grapes (Vitis vinifera), oranges (Citrus reticulata) and papayas (Carica papaya) were 104.699±0.000, 144.27±0.001, 4.122±0.000, 31.189±0.001, 10.028±0.000, 13.1904±0.000 and 45.342±0.000 mg/kg, respectively. Red fruits are colored by natural plant pigments called lycopene. In this study, the fresh fruit samples were redcolored and accumulated more lycopene than many other fruits. Watermelon contained the highest content of lycopene (144.27±0.001 mg/kg) and tomato was the second and contained lycopene (104.699±0.000 mg/kg). Papayas were the third in accumulated lycopene (45.342±0.000 mg/kg). Bananas were fourth in accumulated lycopene (31.189±0.001mg/kg). Oranges were sixth in accumulated lycopene (13.1904 ±0.000 mg/kg). Grapes were the seventh accumulated lycopene (10.028±0.000) and jackfruits were the lowest in accumulated lycopene (4.122±0.000 mg/l). Lycopene-rich fruits include tomatoes, watermelon, and many more unlikely natural sources of dietary lycopene. An important example of fruits high in lycopene is watermelons. Lycopene is a significant and healthy antioxidant which measured in fruits their red colored and is thought to prevent cancer and heart disease. 4. Conclusion The highest content of lycopene was found in watermelon (Citrullus lanatus var. lanatus) that at 144.27 ± 0.001 mg/kg followed by tomatoes (Solanum lycopersicum) at 104.699± 0.000 mg/kg. The lowest lycopene occurred in jackfruit (Artocarpus heterophyllus) at 4.122± 0.000 mg/kg.
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Theeranat Suwanaruang / Agriculture and Agricultural Science Procedia 11 (2016) 46 – 48
References Angela R. Davis, Wayne W. Fish, Penelope Perkins-Veazie. 2003. A rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products Postharvest Biology and Technology 28, 425-430. Amany M. Basuny, Ahmed M. Gaafar and Shaker M. Arafat. 2009. Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia African Journal of Biotechnology 8(23), 6627-6633. Alaincl Ement, Martine Dorais and Marcia Vernon. 2008. Nondestructive Measurement of Fresh Tomato Lycopene Content and Other Physicochemical Characteristics Using Visible-NIR Spectroscopy J. Agric. Food Chem. 56, 9813–9818. Caterina D Ambrosio, Giovanni Giorio, Ivana Marino, Alessandro Merendino, Angelo Petrozza, Leonarda Salfi, Adriana L. Stigliani and Francesco Cellini. 2004 Virtually complete conversion of lycopene into _-carotene in fruits of tomato plants transformed with the tomato lycopene β-cyclase (tlcy-b) cDNA Plant Science 166, 207–214. th
Gordon Anthon and Diane M. Barrett. 2007. Standardization of a Rapid Spectrophotometric Method for Lycopene Analysis Proc. X IS on the Processing Tomato Eds.: A. B’Chir and S. Colvine Acta Hort. 758, ISHS 2007. Godwin Ojochogu Adejo, Francis Akumabi Agbali and Orinya Sandra Otokpa. 2015. Antioxidant, Total Lycopene, Ascorbic Acid and Microbial Load Estimation in Powdered Tomato Varieties Sold in Dutsin-Ma Market Open Access Library Journal 2, e1768. Kalaivani G. 2015. Extraction and determination of lycopene from watermelon by different spectral techniques (UV-Vis, FTIR and GC-MS) for in vitro antioxidant activity Asian Journal of Science and Technology 6, 956-961. Liana Maria Alda, I. Gogoaşă, Despina-Maria Bordean, I. Gergen, S.Alda, Camelia Moldovan, L. Niţă. 2009. Lycopene content of tomatoes and tomato products Journal of Agroalimentary Processes and Technologies 15 (4), 540-542. Kusumiyati, Takayoshi Akinaga, Munehiro Tanaka and Sheishi Kawasaki. 2008. On-tree and after-harvesting evaluation of firmness, color and lycopene content of tomato fruit using portable NIR spectroscopy Journal of Food, Agriculture & Environment 6(2), 327-332.