Extraction of lycopene from tomato sauce with mushrooms (Agaricus brasiliensis), determined by high-performance liquid chromatography

Abstract

Lycopene belongs to the subgroup of non-oxygenated carotenoids with antioxidant and anti-carcinogenic properties that are comparatively more powerful than the majority of plasma carotenoids. When foodstuffs containing lycopene are processed, the cell wall breaks down during the thermal process--thus enabling the extraction of lycopene from chromoplasts, improving their bioavailability. Edible mushroom Agaricus brasiliensis stands out given its medicinal properties and antioxidant potential when used to treat heart diseases and to prevent cancer. Given the interest in lycopene-rich foods, the purpose of the present study was to determine the lycopene present in different types of tomato sauce with A. brasiliensis and/or its extract by high-performance liquid chromatography. The type of solvent (dichloromethane, hexane and ethanol) to remove water from the tomato sauce was tested before the extraction of carotenoids. Lycopene determination in tomato sauces, in tomatoes and in the A. brasiliensis extract was carried out via high-performance liquid chromatography. Findings show that when tomato sauce and raw materials underwent heat treatment, the type of treatment did not interfere with carotenoid and lycopene bioavailability--indicating that those sauces have a significant concentration of carotenoids and, in particular, their content in the lycopene proportion compared with total carotenoids.

Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment

“…It was also reported that β‐carotene functions as a lipid scavenger and a singlet oxygen quencher due to the unique structure of conjugated double bonds and ionone rings (Baysal et al, ). Furthermore, lycopene is one of the biological suppressants of free radicals, especially those deprived for oxygen (Monteiro et al, ) and has the highest singlet oxygen‐quenching capacity among all carotenoids (Baysal et al, ).…”

Selection of promissory crops of wild cherry-type tomatoes using physicochemical parameters and antioxidant contents

“…β-carotene, α-carotene, and lycopene are the most active and important carotenoids for humans (Teixeira et al 2009). β-carotene is the second most known antioxidant in the cherry-type tomato after lycopene.…”

“…It is the primary cause of the red pigment in tomato (Ayala-Zavala et al 2008). Besides, lycopene is a strong sequester of singlet oxygen twice times more powerful than β-carotene (Teixeira et al 2009). β-carotene is the most powerful precursor of vitamin A (Lucini et al 2012).…”

A Review on Supercritical Fluid Extraction (SFE) of Lycopene From Tomato and Tomato Products

“…Lycopene is one of the best biological suppressants of free radicals, especially those derived from oxygen (Monteiro et al 2009). It has the highest singlet oxygen-quenching rate of all carotenoids in biological systems (Choudhari and Singhal 2008).…”