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ISOLATION AND QUANTIFICATION OF LYCOPENE FROM TOMATO CULTIVATED IN DEZFOUL, IRAN

AUTHORS

N Aghel 1 , Z Ramezani 2 , * , S Amirfakhrian 1 , 3

AUTHORS INFORMATION

1 Medicinal Plants Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz-Department of Pharmacognosy, School of Pharmacy, Jundishapur University of Medical Sciences, Iran

2 Toxicology Research Center, School of Pharmacy, Jundishapur University of Medical Sciences-Department of Medicinal Chemistry, School of Pharmacy, Jundishapur University of Medical Sciences, zramezani@ajums.ac.ir, Iran

3

ARTICLE INFORMATION

Jundishapur Journal of Natural Pharmaceutical Products: 6 (1); 9-15
Article Type: Research Article
Received: December 1, 2010
Accepted: May 1, 2011

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Abstract

Lycopene is a pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and products. It, as a natural source of antioxidants, has attracted attentions due to its biological and physicochemical properties. In this study tomato paste prepared from tomato cultivated in Dezfoul (Khozestan) was dehydrated with methanol, then lycopene was extracted with methanol-carbon tetrachloride mixture. Pure lycopene was obtained by twice crystallization of crude product from benzene through addition of boiling methanol. Further purification was achieved using column chromatography with alumina as the adsorbent. Identification of chemical structure of the isolated lycopene was done using UV, IR, NMR and Mass spectroscopy. Average quantity of extracted pure lycopene was calculated as 2.313 mg per 100 g tomato paste.

Keywords

Carotenoids, Antioxidant, Lycopene, Tomato.

© 0, Jundishapur Journal of Natural Pharmaceutical Products. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
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