Production Of Lyco Cookies
Optimization of extraction of lycopene for production of lyco-cookies
Short running title : PRODUCTION OF LYCO-COOKIES
Keywords : antioxidant, carotenoids, n-hexane, cookies, supplement
Meena Vankudre*, Vina D. L. Putra and Vaibhav Zamare
Department of Biotechnology, Sinhgad College of Science, Affiliated to University of Pune,
Ambegaon (BK), Pune 411041, India
*Author for correspondence e-mail : meenahv@gmail.com
Abstract
In today’s world, people tend to be exposed to unhealthy lifestyle. This includes their diet, habitual activities, and environment which continuously affect their stress level, which may lead to development of various diseases. Lycopene is a bright red carotenoid which is present abundantly in tomatoes and other bright colored fruits and vegetables. It, as a natural source of antioxidant, has been demanded due to its biological and physiochemical properties. Therefore, there is a need to develop the form of Lycopene supplement. Lycopene was extracted from tomato wastes by using acetone and purified by column chromatography. The extract was characterized by UV-Vis spectrophotometer. An average recovery of 40 mg lycopene / kg tomato wastes was obtained. Lyco-cookies were prepared by using common ingredients containing 3 mg lycopene per serving.
Introduction Lycopene is an open chain pigment of unsaturated carotenoid which is responsible for red colour found in tomatoes, grapes, watermelon, and other bright colored fruits and vegetables. Its function in plants is to absorb light in photosynthesis and to protect plants from the excess of light1. Lycopene is an acyclic isomer of β-carotene with 11 conjugated double bonds, normally in the all-trans configuration. Because its double bonds are conjugated, lycopene absorbs radiation at long wavelength of the visible spectrum2.
Lycopene has been characterized as a strong antioxidant, implicated in reduced incidence of cardiovascular disease and reduced frequency of several types
Short running title : PRODUCTION OF LYCO-COOKIES
Keywords : antioxidant, carotenoids, n-hexane, cookies, supplement
Meena Vankudre*, Vina D. L. Putra and Vaibhav Zamare
Department of Biotechnology, Sinhgad College of Science, Affiliated to University of Pune,
Ambegaon (BK), Pune 411041, India
*Author for correspondence e-mail : meenahv@gmail.com
Abstract
In today’s world, people tend to be exposed to unhealthy lifestyle. This includes their diet, habitual activities, and environment which continuously affect their stress level, which may lead to development of various diseases. Lycopene is a bright red carotenoid which is present abundantly in tomatoes and other bright colored fruits and vegetables. It, as a natural source of antioxidant, has been demanded due to its biological and physiochemical properties. Therefore, there is a need to develop the form of Lycopene supplement. Lycopene was extracted from tomato wastes by using acetone and purified by column chromatography. The extract was characterized by UV-Vis spectrophotometer. An average recovery of 40 mg lycopene / kg tomato wastes was obtained. Lyco-cookies were prepared by using common ingredients containing 3 mg lycopene per serving.
Introduction Lycopene is an open chain pigment of unsaturated carotenoid which is responsible for red colour found in tomatoes, grapes, watermelon, and other bright colored fruits and vegetables. Its function in plants is to absorb light in photosynthesis and to protect plants from the excess of light1. Lycopene is an acyclic isomer of β-carotene with 11 conjugated double bonds, normally in the all-trans configuration. Because its double bonds are conjugated, lycopene absorbs radiation at long wavelength of the visible spectrum2.
Lycopene has been characterized as a strong antioxidant, implicated in reduced incidence of cardiovascular disease and reduced frequency of several types
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