Quantitative analysis of lycopene content in two commercially available tomato sauces: HPTLC based quality check
Journal Title: The Journal of Phytopharmacology - Year 2017, Vol 6, Issue 2
Abstract
The demand for high nutritional quality food is increasing because of the commercial opportunities offered by such products due to their visual and functional properties, increasing consumer awareness for the relationship between food and health and the widespread industrial use for nutrient supplementation. An attempt has been made by author to develop a simple method for standardization and quantification such nutritional products. Two different brands (B1 and B2) of Tomato containing edible products (Tomato sauces) were quantitatively analyzed for the detection of lycopene, the major ingredient of tomato edible products. HPTLC profile was developed using Petroleum ether: toluene: water (5:5:0.5) as a mobile phase. The Rf values of lycopene in different brands of tomato edible products was found to be 0.94. The total peak areas of the lycopene and the corresponding peak areas of different formulations were compared and lycopene contents were estimated to be 5.43, 7.27 μg mL-1 in B1 and B2 respectively. The present study rationalizes the use of HPTLC fingerprint profiles for ascertaining the identity, purity and quality of the different tomato edible products and also for generating data which may be useful in setting standards for these kinds of products.
Authors and Affiliations
Gunja Srivastava
Keywords
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