Extraction, Identification and Photo-Physical Characterization of Persimmon (Diospyros kaki L.) Carotenoids

Abstract : Carotenoid pigments were extracted and purified from persimmon fruits using accelerated solvent extraction (ASE). Eleven pigments were isolated and five of them were clearly identified as all-trans-violaxanthine, all-trans-lutein, all-trans-zeaxanthin all-trans-cryptoxanthin and all-trans-β-carotene. Absorption and fluorescence spectra were recorded. To evaluate the potential of ¹O₂ quenching of the purified carotenoids, we used a monocarboxylic porphyrin (P1COOH) as the photosensitizer to produce ¹O₂. The rate constants of singlet oxygen quenching (Kq) were determined by monitoring the near-infrared (1270 nm) luminescence of ¹O₂ produced by photosensitizer excitation. The lifetime of singlet oxygen was measured in the presence of increasing concentrations of carotenoids in hexane. Recorded Kq values show that all-trans-β-cryptoxanthin, all-trans-β-carotene, all-trans-lycopene and all-trans-zeaxanthin quench singlet oxygen in hexane efficiently (associated Kq values of 1.6 × 10⁸, 1.3 × 10⁸, 1.1 × 10⁸ and 1.1 × 10⁸ M-1·s-1, respectively). The efficiency of singlet oxygen quenching of β-cryptoxanthin can thus change the consideration that β-carotene and lycopene are the most efficient singlet oxygen quenchers acting as catalysts for deactivation of the harmful ¹O₂.
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Dairy Foods, Delta Communications Inc, 2017, 6 (1), 〈10.3390/foods6010004〉
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Soumis le : mercredi 29 mars 2017 - 18:41:37
Dernière modification le : mardi 24 juillet 2018 - 16:42:55

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Khalil Zaghdoudi, Orleans Ngomo, Régis Vanderesse, Philippe Arnoux, Bauyrzhan Myrzakhmetov, et al.. Extraction, Identification and Photo-Physical Characterization of Persimmon (Diospyros kaki L.) Carotenoids. Dairy Foods, Delta Communications Inc, 2017, 6 (1), 〈10.3390/foods6010004〉. 〈hal-01498313〉

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