Isolation of five carotenoid compounds from tangerine tomatoes
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Publisher:The Ohio State University
Series/Report no.:The Ohio State University. Department of Food Science and Technology Undergraduate Research Theses; 2013
Tomatoes are widely consumed in the American diet, and epidemiological data suggest health benefits from consumption. It is hypothesized that these observed health benefits may be caused by carotenoids, a class of pigments widely found in fruits and vegetables. Well-known carotenoids include beta-carotene and lycopene. The tangerine tomato is an orange colored tomato; its color difference can be attributed to a different carotenoid profile compared to red tomatoes. Some carotenoids present in tangerine tomatoes are suggested to be more bioavailable. The goal of this project was to isolate and purify five carotenoids from tangerine tomatoes to use as authentic standards, as these compounds are not readily available for purchase so they must be prepared in the lab immediately before use. To be able to assess bioavailability or bioefficacy, these carotenoids must be quantified in animal and/or human blood and tissues after ingestion of tangerine tomatoes. Authentic standards of each compound must be available in order to determine the amount present in the biological samples. Phytoene, phytofluene, zeta-carotene, neurosporene, and tetra-cis lycopene (also known as prolycopene) were extracted from tangerine tomatoes using nonpolar solvents. These compounds were separated and fractionated using preparative high performance liquid chromatography with photodiode array detection (HPLC-PDA). The purity of these fractions was then assessed using analytical HPLC-PDA. These five purified carotenoid standards were used to prepare calibration curves for assessing bioavailability differences between red and tangerine tomatoes in humans. Additionally, these standards will be used to quantify carotenoids in serum and tissues from other pre-clinical and clinical studies involving red and tangerine tomato diets. Isolating these carotenoid compounds is essential step in continuing this research on the effects of tangerine tomato consumption on health.
Academic Major: Food Science and Technology
Carl E. Haas endowment - Dr. Steven J. Schwartz's lab