Influence of Synthetic Antioxidants on Extraction of All-trans-Lutein from Spinach under Air and Nitrogen Atmosphere

Katarina Cernelic, Mirko Prosek, Alenka Golc-Wondra, Zoran Rodic, Breda Simonovska, Mateja Puklavec

Center for Validation Technologies and Analytics, National Institute of Chemistry, Ljubljana, Slovenia..
Laboratory for Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia.

DOI: 10.4236/fns.2013.42027                

Abstract

Extraction is most commonly used sample preparation technique in quantitative determination of all-trans-lutein in spinach. In our study RP-HPLC was applied to identify the constituents of spinach extract and to quantify all-trans-lutein content with the mobile phase consisted of acetone and water. Due to sensitivity of all-trans-lutein, we compared effects of different extraction conditions; air and nitrogen atmosphere and ethanol, ethanol with added 0.1% TBHQ and ethanol with added 0.1% BHT as solvents. Results for the all-trans-lutein content in the spinach samples and spinach samples with standard addition obtained in air and in nitrogen confirmed the induced degradation of all-trans-lutein in oxygen from the air. Ethanol containing synthetic antioxidant TBHQ under nitrogen atmosphere gave the highest yield of extraction and recovery of all-trans-lutein from spinach.

Keywords

Extraction; Lutein; Spinach; TBHQ; BHT; Nitrogen Atmosphere; HPLC

Conflicts of Interest

The authors declare no conflicts of interest.

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