National Conference on Chemistry: Role and Challenges

Lycopene- Importance and Determination through Double Beam UV-Vis Spectroscopy

Er. Aman Paul Er. Dorcus Masih Sachin Verma Er. Sajan Palanchoke Er. Priyanka Malik Dr. Justin Masih

Department of Chemistry, Ewing Christian College

"Until man duplicates a blade of grass, nature can laugh at his so-called scientific knowledge. Remedies from chemicals will never stand in favour compared with the products of nature, the living cell of the plant, the final result of the rays of the sun, the mother of all life. - Thomas Edison

Introduction
Lycopene is a bioactive carotenoid found in many red fruits and vegetables, such as tomatoes, watermelon, pink grapefruit, apricots, and pink guava. This natural red pigment is synthesized exclusively by plants and microorganisms. Structurally, lycopene is an acyclic polyene.

Lycopene content of some fruits and vegetables

Introduction (Continued)
Lycopene from natural plant sources mainly exists in the all trans configuration, which is the most thermodynamically stable form. Heat processing of lycopene-containing plant foods induces cis isomerisation of lycopene, which has a beneficial effect on the absorption of lycopene.

Lycopene Bioavailability

Tomato products

Raw Tomato

Dietary Significance
Carotenoids act by three main mechanisms to prevent oxidative damage in the body:

Electron Transfer

Hydrogen Abstraction

Addition of a radical species

Dietary Significance (Continued)

Antioxidants Lycopene Pro-oxidants

Sense the presence of scavenger Converts into leuco form (antioxidant)

Dietary Significance (Continued)

Functions of lycopene
Oxidized LDL Oxidized LDL Weisburger (2002) has stated that there is a lower incidence of chronic diseases in populations with regular intakes of tomato products that are rich in lycopene. Highly Highly Carcinogenic Carcinogenic
Lycopene converts it in unoxidized state

Gap Junction Communication

Hypocholesteromic

Anti-cancerous

Anti-atherogenic

Estimation of Lycopene
1. Lycopene estimation is done AOAC method (AOAC, 1992). 2. Chemicals and Reagents- Acetone, Petroleum ether and Sodium sulphate. 3. Equipments- Systronics UV-VIS double beam spectrophotometer 2201

5-10 gm sample repeated extracted with acetone until becomes colorless Acetone extract is transferred to a separating funnel containing 10 to 15 ml petroleum ether

Methodology Methodology

5% sodium sulphate solution is added Lower acetone phase is repeatedly extracted with petroleum , until becomes colourless Petroleum ether extract is pooled and its volume is made up to 50 ml with petroleum ether Diluted an aliquot to 50 ml with petroleum ether Colour is measured in a 1 cm cell at 503 nm in spectrophotometer

Calculation

Where, A = absorbance at 503 nm; D = dilution of extract to 100 ml; W = weight of sample taken.

Conclusion
Lycopene is a bioactive carotenoid found in many red fruits and vegetables. Structurally, lycopene is an acyclic polyene. Heat processing of lycopene-containing plant foods induces cis isomerisation of lycopene, which has a beneficial effect on the absorption of lycopene. It is an antioxidatant that serves as a magic ingredient in preventing many diseases. Lycopene estimation is done by using AOAC method (AOAC, 1992).