Authors : Kalpana S. Jadhav and Manisha G. Kulsange
Page Nos : 263-265
Description :
Lycopene, a bright red carotenoid pigment has attracted substantial interest among the health professional due to its high antioxidant properties. The Lycopene content of selected fruits and vegetables, commonly consumed was determined using calorimetric method at the wavelength of 510nm with the help of Hexane, acetone and ethanol solution in 2:1:1 concentration. The lycopene content in tomato was found to be from 24.27mg/kg ( 10 mins) to 31.14mg/kg(30 mins). In papaya lycopene content was found to be 15.45mg/kg (10min) to 20.04 mg/kg (30min) and lowest amount of lycopene was found in pomegranate (3.89mg/kg to 9.16mg/kg). Among the yellowish-red vegetables, i.e in pumpkin lycopene content ranged from 8.010mg/kg (10min) to23.58 mg/kg (30min). In a leafy vegetable, lycopene ranged from 22.668 mg/kg to 27.13mg/kg in red amaranth leaves .This study has shown that tomato is very rich in lycopene content followed by red amaranth leaves . Tomato, amaranth red leaves and pumpkin should be regularly included in the diet for an adequate supply of lycopene. Result of present investigation showed that longer standing time yield increased amount of lycopene content.in selected fruits and vegetables.
Keywords : Lycopene, antioxidant, carotenoid,, calorimetric, fruits and vegetables
