Spectrophotometric analysis of pigments in horseradish by using various extraction solvents

Tomsone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Kruma, Z., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology

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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Mots clés AGROVOC

acetona acetone armoracia rusticana calcul calculation carotenoide carotenoides carotenoids chlorophylle chlorophylls clorofilas espectrofotometria etanol ethanol ethyl ether extraction par solvant feuille freezing hojas horseradish jugo de hortalizas latvia leaves letonia lettonie mathematical models metanol methanol milling molienda mouture pigment pigmentos pigments raifort solvant solvent extraction solventes solvents sous-produit spectrophotometry statistical methods subproductos vegetable juices

Informations bibliographiques

Publié dans

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology: conference proceedings

Numéro 13/2019 ISSN 2255-9817

Editeur

LLU

Pagination

p. 210−215

D'autres materias

Spectrophotometrie; Eter etilico; Modele mathematique; Extraccion por disolventes; Rabano picante; Congelation; Modelos matematicos; Calculo; Jus de legume; Ether d'ethyle; Byproducts; Metodos estadisticos; Methode statistique; Congelacion

Langue

anglais

Note

Summary (En)

1 table, 5 fig., 30 ref.

Type

Conference; Web Site

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 210−215

Conférence

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

Sur AGRIS depuis: 2019-09-15

Format: AGRIS AP

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Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

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Liens

DOI http://llufb.llu.lv/conference/foodbalt/2019/Tomsone_Kruma_N003_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

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Spectrophotometric analysis of pigments in horseradish by using various extraction solvents

2019

Mots clés AGROVOC

Informations bibliographiques