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Ascorbic Acid Effectively Improved Lutein Extraction Yield from Australian Sweet Lupin Flour
Maria V Chandra-Hioe1, Jenny Elvira2, Jayashree Arcot2
1Food Science and Technology Group, School of Chemical Engineering, UNSW Sydney, Chemical Sciences Building (F10), High Street (enter via gate 2), Sydney, NSW, 2052, Australia. m.v.chandra-hioe@unsw.edu.au.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|October 12, 2018
Summary
This study quantifies lutein in Australian sweet lupin flour, finding extraction methods significantly impact yield. Optimized extraction using specific solvents and ascorbic acid is crucial for accurate lutein content determination.
Area of Science:
- Food Science
- Phytochemistry
- Analytical Chemistry
Background:
- Lutein, a xanthophyll pigment, is a valuable phytochemical found in plants.
- Australian sweet lupin flour is a food ingredient used to enhance nutritional quality.
- The lutein content in lupin flour has not been previously quantified.
Purpose of the Study:
- To quantify the naturally occurring lutein content in Australian sweet lupin flour.
- To optimize extraction efficiency for accurate lutein analysis.
- To investigate the impact of various extraction parameters on lutein yield.
Main Methods:
- Extraction using different organic solvents (acetone, isopropyl alcohol, ethyl acetate, hexane).
- Comparison of ultrasonic bath versus ultrasonic probe for extraction.
- Evaluation of saponification and ascorbic acid addition.
- High-Performance Liquid Chromatography (HPLC) for lutein quantification.
Main Results:
- Extraction efficiency varied significantly based on solvent choice, extraction method, and sample preparation.
- Ultrasonic bath extraction yielded higher lutein (126-132 μg/100g) than probe extraction (84-109 μg/100g).
- Non-saponified samples showed higher lutein content (122-134 μg/100g) than saponified ones (30-64 μg/100g).
- Ascorbic acid addition increased lutein yield in isopropyl alcohol and acetone extracts by 8% and 33%, respectively.
- Isopropyl alcohol without ascorbic acid yielded 143 μg/100g lutein, while acetone yielded 92 μg/100g.
Conclusions:
- Optimized extraction protocols are essential for accurate lutein quantification in lupin flour.
- Solvent selection and the inclusion of ascorbic acid as an antioxidant are critical factors.
- This study provides the first quantification of lutein in Australian sweet lupin flour.
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