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Effects of Extraction and Purification Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions
Author(s) -
Saeid Abu,
Eun Jong Bang,
Sagor Md. Shafiul Azam,
Rahman Atikur,
Akter Mst. Sorifa,
Ahmed Maruf
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13504
Subject(s) - recrystallization (geology) , chromatography , lycopene , chemistry , extraction (chemistry) , kinetics , column chromatography , degradation (telecommunications) , carotenoid , food science , paleontology , telecommunications , physics , quantum mechanics , biology , computer science
Lycopene was extraction, isolation and purification using recrystallization, column chromatography, and preparative thin layer chromatography (TLC) methods as well as degradation kinetics of lycopene were studied at refrigerated temperature and room temperature for 3 wk from watermelon. Higher lycopene degradation was observed at refrigerated temperature as compared to ambient temperature throughout the storage periods. The highest amount of lycopene retained in recrystallization (101.69 μg/g) followed by column chromatography (18.20 μg/g) and preparative TLC (15.57 μg/g). Color parameters, half‐life time ( t 1/2 ), and color retention (% R ) were dependent on extraction, isolation, and purification methods and storage life. Recrystallization and preparative TLC were followed by first order reaction model. Preparative TLC exhibited higher activation energy than did the recrystallization and column chromatography. Therefore, the result shows that recrystallization method could apply to extract and purify lycopene from watermelon that would also be used as a natural colorant as well as value‐added product.