Publicação: Lycopene: From tomato to its nutraceutical use and its association with nanotechnology
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Resenha
Direito de acesso
Resumo
Background: Lycopene, a red-colored carotenoid, has several biological properties, such as antioxidant, cardioprotective, antihypercholesterolemic, antidiabetic, antimicrobial, photoprotector and anticancer, making desirable its use as nutraceutical. Despite the fact that it can be found in several foods, tomato deserves great prominence because it is the major extraction source and the cheapest raw material, being therefore the human most ingested source. Tomato also stands out for being the source where lycopene was first discovered. Scope and approach: This review article seeks to highlight the entire route that lycopene passes until its use as a nutraceutical, highlighting the main methods of extraction, concentration and quantification. Key findings and conclusions: Solvent extraction and super-critical fluid extraction, centrifugation and evaporation and HPLC and UV–vis spectrophotometer were the researchers most chosen methods of extraction, concentration and quantification, respectively. It also was noted that its association with nanotechnology is desirable to circumvent limitations related to its physicochemical characteristics that limit, not only its extraction process but also its nutraceutical use.
Descrição
Palavras-chave
Analytical methods, Biological activity, Carotenoid, Extraction processes, Nanocarriers, Natural products
Idioma
Inglês
Como citar
Trends in Food Science and Technology, v. 118, p. 447-458.
