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Jundishapur Journal of Natural Pharmaceutical Products
The Official Journal of Ahvaz Jundishapur University of Medical Sciences
e-ISSN 2228-7876
p-ISSN 1735-7780
ISOLATION AND QUANTIFICATION OF LYCOPENE FROM TOMATO CULTIVATED IN DEZFOUL, IRAN
Authors
1Medicinal Plants Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz-Department of Pharmacognosy, School of Pharmacy, Jundishapur University of Medical Sciences, Iran
2Toxicology Research Center, School of Pharmacy, Jundishapur University of Medical Sciences-Department of Medicinal Chemistry, School of Pharmacy, Jundishapur University of Medical Sciences, [email protected], Iran
*Corresponding Author: Toxicology Research Center, School of Pharmacy, Jundishapur University of Medical Sciences-Department of Medicinal Chemistry, School of Pharmacy, Jundishapur University of Medical Sciences, [email protected], Iran. Email: [email protected]
Published online:Nov 30, 2011
Article type:Research Article
Received:Dec 01, 2010
Accepted:May 01, 2011
How to Cite:Aghel N, Ramezani Z, Amirfakhrian S, . ISOLATION AND QUANTIFICATION OF LYCOPENE FROM TOMATO CULTIVATED IN DEZFOUL, IRAN. Jundishapur J Nat Pharm Prod. 2011;6(1):. doi:
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.
Copyright
© 2011, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
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