Spectrophotometric analysis of pigments in horseradish by using various extraction solvents
2019
Tomsone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kruma, Z., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Plant pigments have a wide range of nutritional benefits. Chlorophyll has antioxidant, anti-inflammatory, heavy metal chelating etc. properties, whereas carotenoids exhibit significant antioxidant activities. The aim of current research was to determine the content of chlorophyll a, chlorophyll b and total carotenoids of frozen horseradish leaves and horseradish leave by-products depending on the used extraction solvent. For experiments, frozen horseradish leaves and horseradish leave by-products after juice extraction were extracted with four different solvents (acetone, diethyl ether, methanol and ethanol). Chlorophyll a, chlorophyll b and total carotenoids were determined spectrophotometrically at various wavelengths (470, 645 and 662 nm). Additionally, total chlorophyll content and ratio between chlorophyll a and b were calculated. Results showed that content of photosynthetic pigments in tested samples significantly (p is less than 0.05) differed between used extraction solvents. The degree of extraction of these pigments is greatly influenced by their different chemical structures. For extraction of chlorophyll a and total carotenoids the best solvent was methanol in both cases (horseradish leaves and leave by-products). But acetone was the best solvent for extraction of chlorophyll b. Generally, chlorophyll a was detected in larger amounts in all analysed samples, better solvent was acetone, and the highest content of photosynthetic pigments were observed in horseradish leave by-products after juice extraction.
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