Open AccessDevelopment of Regulatory Mechanism of Food Product Accessible Antioxidants: Lycopene and Curcumin
Author(s) -
V. N. Pawar,
K. A. Mane,
S. V. Ghodke
Publication year - 2019
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.a1013.1291s319
Subject(s) - curcumin , lycopene , ingredient , antioxidant , nutraceutical , functional food , microbiology and biotechnology , chemistry , biochemical engineering , food science , mechanism (biology) , active ingredient , biochemistry , business , pharmacology , biology , engineering , philosophy , epistemology
The lycopene and curcumin are plant base notified nutraceuticals specifically commercialized for pharmaceutical and health benefits base food product development scenario. Antioxidant efficacy driven potential is rightly entrapped by food corporate domain to boost up innovation in favor of consumer satisfaction through health benefits. The consolidated review base information of both the above potent antioxidants is rightly awaiting for transformation as a technology base on their molecular reorientation and active site location. The fractionation leading to all trans and cis forms of lycopene and demethoxy and bisdemethoxy forms of curcumin recorded benchmark study to modulate molecular regulatory mechanism of antioxidant efficacy. The molecular fractionation generative quotients (All trans to cis quotient- 24 to 34and DMC/BDMC quotient-1.94) are emerged out as cutting edge indices of desired antioxidant efficacy. Advance technique specified confirmation (HPLC) recorded quantification of respective components admissible for regulatory mechanism governed by notified quotients which are first time reported in this investigation. The present investigation is coiling around determination of potent antioxidant fractionate quotient of both bioactive compounds as a competent index to formulate food ingredient as an admissible access to justify suitability in food product innovation.