Optimization of extraction of lycopene from carrot and determination of its antioxidant activity

Abstract

AbstractBackground: Lycopene is a carotenoid which is abundant in mature red plant fruits, especially in tomato, carrot and watermelon. This study investigated lycopene extraction from carrots and its antioxidant properties. Methods and results: Through an orthogonal experiment (L9 (3)3), lycopene extraction was optimized and its antioxidant capacity was assessed by DPPH, ABTS, and hydroxyl radical scavenging assay. The results showed that the maximum yield of lycopene was obtained when the extraction temperature, extraction time and solid-liquid ratio were 40℃, 125 min and 1:2 g/mL, and the influence on the extraction yield of lycopene decreased in the order: solid-liquid ratio > extraction time > extraction temperature. The antioxidant activity test showed that lycopene had strong scavenging ability on DPPH and ABTS free radicals, but poor scavenging ability on hydroxyl radicals. Conclusion: The maximum extraction yield of lycopene is 50.82 ± 0.18 µg/g. Lycopene has good antioxidant capacity. This study provides a theoretical framework and statistical support for the continued development of the lycopene from carrots, which is projected to be exploited as a natural antioxidant or health supplement in the food and cosmetics industries.