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Title: A QUANTITATIVE ASSAY FOR LYCOPENE THAT UTILIZES REDUCED VOLUMES OF ORGAINC SOLVENTS.

Author
item Fish, Wayne
item Perkins Veazie, Penelope
item Collins, Julie

Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/27/2002
Publication Date: 6/6/2002
Citation: FISH, W.W., PERKINS VEAZIE, P.M., COLLINS, J.K. A QUANTITATIVE ASSAY FOR LYCOPENE THAT UTILIZES REDUCED VOLUMES OF ORGAINC SOLVENTS.. JOURNAL OF FOOD COMPOSITION AND ANALYSIS. 2002. 15, 309-317.

Interpretive Summary: Lycopene, the bright red pigment in watermelon and tomato, has been shown to protect against certain forms of cancer. This nutritional importance also means that it is necessary to be able to measure easily and accurately the levels of lycopene in foods and food products. A rapid and inexpensive assay for lycopene was developed that yields results equivalent to conventional assays. This method saves the user 80% in acquisition and disposal costs of hazardous chemicals, and it reduces the level of negative environmental impact by 80% as well.

Technical Abstract: Lycopene is a potent antioxidant found in watermelon, tomato, and red grapefruit and has been shown to have positive effects on human health. Spectrophotometric and HPLC techniques are commonly employed for analysis of lycopene content in food sources. A rapid and inexpensive spectrophotometric assay for lycopene is presented. This method requires 80% less organic solvents for release and extraction of lycopene from watermelon than do existing procedures. Comparative analyses for 105 melons from eleven cultivars yielded results equivalent to those provided by conventional assay. This reduced volume method is also applicable for tomatoes and tomato products.