Accelerated solvent extraction of carotenoids from: Tunisian Kaki (Diospyros kaki L.), peach (Prunus persica L.) and apricot (Prunus armeniaca L.)

Abstract : Extraction of carotenoids from biological matrices and quantifications remains a difficult task. Accelerated solvent extraction was used as an efficient extraction process for carotenoids extraction from three fruits cultivated in Tunisia: kaki (Diospyros kaki L), peach (Prunus persica L) and apricot (Prunus armeniaca L). Based on a design of experiment (DoE) approach, and using a binary solvent consisting of methanol and tetrahydrofuran, we could identify the best extraction conditions as being 40 degrees C, 20:80 (v:v) methanol/tetrahydrofuran and 5 min of extraction time. Surprisingly and likely due to the high extraction pressure used (103 bars), these conditions appeared to be the best ones both for extracting xanthophylls such as lutein, zeaxanthin or beta-cryptoxanthin and carotenes such as beta-carotene, which present quite different polarities. Twelve surface responses were generated for lutein, zeaxanthin, beta-cryptoxanthin and beta-carotene in kaki, peach and apricot. Further LC-MS analysis allowed comparisons in carotenoids profiles between the fruits.
Type de document :
Article dans une revue
Food Chemistry, Elsevier, 2015, 184, pp.131-139. 〈10.1016/j.foodchem.2015.03.072〉
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https://hal.univ-lorraine.fr/hal-01266255
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Soumis le : mardi 2 février 2016 - 12:41:15
Dernière modification le : mardi 24 juillet 2018 - 16:43:04

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Khalil Zaghdoudi, Steve Pontvianne, Xavier Framboisier, Mathilde Achard, Rabiga Kudaibergenova, et al.. Accelerated solvent extraction of carotenoids from: Tunisian Kaki (Diospyros kaki L.), peach (Prunus persica L.) and apricot (Prunus armeniaca L.). Food Chemistry, Elsevier, 2015, 184, pp.131-139. 〈10.1016/j.foodchem.2015.03.072〉. 〈hal-01266255〉

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