An efficient one-step scheme for the purification of major xanthophyll carotenoids from lettuce, and assessment of their comparative anticancer potential

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dc.contributor.authorR K Saini-
dc.contributor.authorSo Hyun Moon-
dc.contributor.authorE Gansukh-
dc.contributor.authorY S Keum-
dc.date.accessioned2018-07-19T16:30:34Z-
dc.date.available2018-07-19T16:30:34Z-
dc.date.issued2018-
dc.identifier.issn0308-8146-
dc.identifier.uri10.1016/j.foodchem.2018.05.104ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/17911-
dc.description.abstractThe 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.publisherElsevier-
dc.titleAn efficient one-step scheme for the purification of major xanthophyll carotenoids from lettuce, and assessment of their comparative anticancer potential-
dc.title.alternativeAn efficient one-step scheme for the purification of major xanthophyll carotenoids from lettuce, and assessment of their comparative anticancer potential-
dc.typeArticle-
dc.citation.titleFood Chemistry-
dc.citation.number0-
dc.citation.endPage65-
dc.citation.startPage56-
dc.citation.volume266-
dc.contributor.affiliatedAuthorSo Hyun Moon-
dc.contributor.alternativeNameSaini-
dc.contributor.alternativeName문소현-
dc.contributor.alternativeNameGansukh-
dc.contributor.alternativeName금영수-
dc.identifier.bibliographicCitationFood Chemistry, vol. 266, pp. 56-65-
dc.identifier.doi10.1016/j.foodchem.2018.05.104-
dc.subject.keywordAPCI+MS/MS-
dc.subject.keywordHeLa-
dc.subject.keywordLactucaxanthin-
dc.subject.keywordLutein-
dc.subject.keywordMDCK-
dc.subject.keywordNeoxanthin-
dc.subject.keywordViolaxanthin-
dc.subject.localAPCI+MS/MS-
dc.subject.localHeLa-
dc.subject.localLactucaxanthin-
dc.subject.localLutein-
dc.subject.locallutein-
dc.subject.localMDCK-
dc.subject.localNeoxanthin-
dc.subject.localViolaxanthin-
dc.description.journalClassY-
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