Extraction, Identification and Photo-Physical Characterization of Persimmon (Diospyros kaki L.) Carotenoids - Université de Lorraine Access content directly
Journal Articles Dairy Foods Year : 2017

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.

Dates and versions

hal-01498313 , version 1 (29-03-2017)

Identifiers

Cite

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, 2017, 6 (1), ⟨10.3390/foods6010004⟩. ⟨hal-01498313⟩
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