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A rapid and effective approach for on‐site assessment of total carotenoid content in wolfberry juice during processing
Author(s) -
Zheng Xiaodong,
Zhu Fengtao,
Wu Maoyu,
Yan Xinhuan,
Meng Xiaomeng,
Song Ye
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7038
Subject(s) - chemistry , carotenoid , zeaxanthin , saponification , extraction (chemistry) , chromatography , solvent , acetone , spectrophotometry , hexane , food science , lutein , biochemistry
BACKGROUND Carotenoid content analysis in wolfberry processed products has mainly focused on the determination of zeaxanthin or zeaxanthin dipalmitate, which cannot indicate the total carotenoid content (TCC) in wolfberries. RESULTS We have exploited an effective approach for rapid extraction of carotenoid from wolfberry juice and determined TCC using UV –visible spectrophotometry. Several solvent mixtures, adsorption wavelengths of carotenoid extracts and extraction procedures were investigated. The optimal solvent mixture with broad spectrum polarity was hexane–ethanol–acetone (2:1:1) and optimal wavelength was 456 nm. There was no significant difference of TCC in wolfberry juice between direct extraction and saponification extraction. CONCLUSION The developed method for assessment of TCC has been successfully employed in quality evaluation of wolfberry juice under different processing conditions. This measurement approach has inherent advantages (simplicity, rapidity, effectiveness) that make it appropriate for obtaining on‐site information of TCC in wolfberry juice during processing. © 2014 Society of Chemical Industry