Ultrasonic-assisted extraction and high-speed counter-current chromatography purification of zeaxanthin dipalmitate from the fruits of Lycium barbarum L.

Acetonitrile (PubChem CID: 6342) Carotenoids Dichloromethane (PubChem CID6344) HPLC analysis High-speed counter-current chromatography Lutein (PubChem CID: 5281243) Lycium barbarum L. Methyl tert-butyl ether (PubChem CID: 15413) Tetrahydrofuran (PubChem CID: 8028) Ultrasonic-assisted extraction Zeaxanthin (PubChem CID: 5280899) Zeaxanthin dipalmitate Zeaxanthin dipalmitate (PubChem CID: 5281250) n-Hexane (PubChem CID: 8058) β-Carotene (PubChem CID: 5280489)

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
25 Apr 2020
Historique:
received: 10 07 2019
revised: 23 09 2019
accepted: 31 10 2019
pubmed: 1 12 2019
medline: 3 4 2020
entrez: 1 12 2019
Statut: ppublish

Résumé

Zeaxanthin dipalmitate (ZDP) is a major non-saponified carotenoid in fully ripe fruits of Lycium barbarum L. In the present study, response surface methodology was used to optimize the ultrasonic-assisted extraction (UAE) conditions of carotenoids from the fruits of L. barbarum, and the optimal extraction conditions were determined as follows: ultrasonic power of 360 W, ultrasonic time of 40 min and the ratio of extraction solvent to sample of 30 mL/g. An actual value of ZDP content of 5.40 mg/g and short extraction time indicated the efficiency of UAE. Furthermore, a promising high-speed counter-current chromatography (HSCCC) method was established for the purification of ZDP from the fruits of L. barbarum. With a developed two-phase solvent system composed of n-hexane/dichloromethane/acetonitrile (10/3/7, v/v/v), ZDP with a purity of higher than 95% was successfully isolated from the crude extract. This is the first report on the purification of ZDP by using HSCCC.

Identifiants

pubmed: 31784067
pii: S0308-8146(19)31989-2
doi: 10.1016/j.foodchem.2019.125854
pii:
doi:

Substances chimiques

Palmitates 0
Solvents 0
Xanthophylls 0
zeaxanthin dipalmitate 570944I2YB

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

125854

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Xuhui Kan (X)

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.

Yamei Yan (Y)

National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, China.

Linwu Ran (L)

Laboratory Animal Center, Ningxia Medical University, Yinchuan 750004, Ningxia, China.

Lu Lu (L)

National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, China.

Jia Mi (J)

National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, China.

Zhijuan Zhang (Z)

National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, China.

Xiaoying Li (X)

National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, China.

Xiaoxiong Zeng (X)

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. Electronic address: zengxx@njau.edu.cn.

Youlong Cao (Y)

National Wolfberry Engineering Research Center, Yinchuan 750002, Ningxia, China. Electronic address: youlongck@126.com.

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Classifications MeSH