DC Field | Value | Language |
---|---|---|
dc.contributor.author | R K Saini | - |
dc.contributor.author | So Hyun Moon | - |
dc.contributor.author | E Gansukh | - |
dc.contributor.author | Y S Keum | - |
dc.date.accessioned | 2018-07-19T16:30:34Z | - |
dc.date.available | 2018-07-19T16:30:34Z | - |
dc.date.issued | 2018 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | 10.1016/j.foodchem.2018.05.104 | ko |
dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/17911 | - |
dc.description.abstract | The foremost problem in carotenoid research is the excessive cost and difficulty of maintaining pure carotenoid compounds. This work presents an economical, efficient, and simplified one-step scheme for the purification of four major xanthophyll carotenoids from lettuce by utilizing preparative thin layer chromatography on Hyflo-Super-Cel: MgO (Heavy): calcium sulfate hemihydrate (9:9:2 w/w) based adsorbent. The mobile phase of acetone: hexane (1:1) provided the perfect separation of major xanthophylls, resulting in 95-96% purity after just single-step separation, with no interference from chlorophylls or other minor carotenoids. The identity of carotenoids was confirmed by absorption spectroscopy, chemical tests and APCI+-MS/MS. The proposed scheme can be used to isolate the carotenoids at the analytical and preparative scale. In anticancer studies, among four xanthophylls, 9-Z-neoxanthin was found most potent for reduction of cell viability of cervical (HeLa) and lung cancer (A549) cells, with IC50 values of 3.8 and 7.5 μM, respectively | - |
dc.publisher | Elsevier | - |
dc.title | An efficient one-step scheme for the purification of major xanthophyll carotenoids from lettuce, and assessment of their comparative anticancer potential | - |
dc.title.alternative | An efficient one-step scheme for the purification of major xanthophyll carotenoids from lettuce, and assessment of their comparative anticancer potential | - |
dc.type | Article | - |
dc.citation.title | Food Chemistry | - |
dc.citation.number | 0 | - |
dc.citation.endPage | 65 | - |
dc.citation.startPage | 56 | - |
dc.citation.volume | 266 | - |
dc.contributor.affiliatedAuthor | So Hyun Moon | - |
dc.contributor.alternativeName | Saini | - |
dc.contributor.alternativeName | 문소현 | - |
dc.contributor.alternativeName | Gansukh | - |
dc.contributor.alternativeName | 금영수 | - |
dc.identifier.bibliographicCitation | Food Chemistry, vol. 266, pp. 56-65 | - |
dc.identifier.doi | 10.1016/j.foodchem.2018.05.104 | - |
dc.subject.keyword | APCI+MS/MS | - |
dc.subject.keyword | HeLa | - |
dc.subject.keyword | Lactucaxanthin | - |
dc.subject.keyword | Lutein | - |
dc.subject.keyword | MDCK | - |
dc.subject.keyword | Neoxanthin | - |
dc.subject.keyword | Violaxanthin | - |
dc.subject.local | APCI+MS/MS | - |
dc.subject.local | HeLa | - |
dc.subject.local | Lactucaxanthin | - |
dc.subject.local | Lutein | - |
dc.subject.local | lutein | - |
dc.subject.local | MDCK | - |
dc.subject.local | Neoxanthin | - |
dc.subject.local | Violaxanthin | - |
dc.description.journalClass | Y | - |
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