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Lycopene content and lipophilic antioxidant capacity of by-products from Psidium guajava fruits produced during puree production industry

Paper ID Volume ID Publish Year Pages File Format Full-Text
19233 43052 2011 9 PDF Available
Title
Lycopene content and lipophilic antioxidant capacity of by-products from Psidium guajava fruits produced during puree production industry
Abstract

The comparison of lycopene content and lipophilic antioxidant capacity was explored among pink guava fruit and by-products of its puree production industry namely refiner, siever and decanter. Lycopene content was measured using both UV–vis spectrophotometer and high performance liquid chromatography (HPLC) methods. Atmospheric pressure chemical ionization liquid chromatography–mass spectrometry (APCI-LC–MS) was applied in confirming the studied compound. Two assays were employed to determine the lipophilic antioxidant capacities namely lycopene equivalent antioxidant capacity (LEAC) and β-carotene bleaching assays. Lycopene content and antioxidant capacity were in the order of fruits > decanter > siever > refiner. Decanter exhibited the highest lycopene content and antioxidant among the studied by-products. It also gave a significant higher (p < 0.05) lycopene content than pink guava fruit based on the wet basis. There was a significant correlation between lycopene content and LEAC. All samples had a good antioxidant activity in β-carotene bleaching assay but negatively correlated to lycopene content. Decanter was found to be the highest in lycopene content (17 mg/100 g dry basis) and antioxidant capacity (22 μmol LE/100 g dry basis) among the by-products. This by-product of pink guava puree industry can be a potential source of lycopene and antioxidant compounds.

Keywords
Pink guava; Refiner; Siever; Decanter; Antioxidant capacity; Lycopene content
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Lycopene content and lipophilic antioxidant capacity of by-products from Psidium guajava fruits produced during puree production industry
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 1, January 2011, Pages 53–61
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us