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Foods 2017, 6(1), 4; doi:10.3390/foods6010004

Extraction, Identification and Photo-Physical Characterization of Persimmon (Diospyros kaki L.) Carotenoids

1
Laboratoire Réactions et Génie des Procédés, Université de Lorraine-CNRS, UMR 7274, 1 Rue Grandville, BP 20451, 54001 Nancy Cedex, France
2
Laboratoire de Chimie Physique Macromoléculaire, Université de Lorraine-CNRS, UMR 7375, 1 Rue Grandville, BP 20451, 54001 Nancy Cedex, France
3
Laboratoire d’Application de la Chimie aux Ressources et Substances Naturelles et à l’Environnement, Faculté des Sciences de Bizerte, Université de Carthage, Carthage 1054, Tunisie
4
Laboratoire des Matériaux et Chimie Industrielle Inorganique, ENSAI—University of Ngaoundere, Ngaoundere 454, Cameroun
*
Author to whom correspondence should be addressed.
Academic Editor: Carl J. Schaschke
Received: 24 September 2016 / Revised: 21 December 2016 / Accepted: 3 January 2017 / Published: 12 January 2017
(This article belongs to the Special Issue High Pressure Technologies in Food Processing)
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Abstract

Carotenoid pigments were extracted and purified from persimmon fruits using accelerated solvent extraction (ASE). Eleven pigments were isolated and five of them were clearly identified as all-trans-violaxanthine, all-trans-lutein, all-trans-zeaxanthin all-trans-cryptoxanthin and all-trans-β-carotene. Absorption and fluorescence spectra were recorded. To evaluate the potential of 1O2 quenching of the purified carotenoids, we used a monocarboxylic porphyrin (P1COOH) as the photosensitizer to produce 1O2. The rate constants of singlet oxygen quenching (Kq) were determined by monitoring the near-infrared (1270 nm) luminescence of 1O2 produced by photosensitizer excitation. The lifetime of singlet oxygen was measured in the presence of increasing concentrations of carotenoids in hexane. Recorded Kq values show that all-trans-β-cryptoxanthin, all-trans-β-carotene, all-trans-lycopene and all-trans-zeaxanthin quench singlet oxygen in hexane efficiently (associated Kq values of 1.6 × 109, 1.3 × 109, 1.1 × 109 and 1.1 × 109 M−1·s−1, respectively). The efficiency of singlet oxygen quenching of β-cryptoxanthin can thus change the consideration that β-carotene and lycopene are the most efficient singlet oxygen quenchers acting as catalysts for deactivation of the harmful 1O2. View Full-Text
Keywords: persimmon; carotenoids; purification; singlet oxygen; quenching; porphyrin persimmon; carotenoids; purification; singlet oxygen; quenching; porphyrin
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MDPI and ACS Style

Zaghdoudi, K.; Ngomo, O.; Vanderesse, R.; Arnoux, P.; Myrzakhmetov, B.; Frochot, C.; Guiavarc’h, Y. Extraction, Identification and Photo-Physical Characterization of Persimmon (Diospyros kaki L.) Carotenoids. Foods 2017, 6, 4.

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