Quantification of zeaxanthin dipalmitate and total carotenoids in Lycium fruits (Fructus Lycii)

Yong Peng, Chen Ma, Yawei Li, Kelvin S Y LEUNG, Zhi Hong JIANG*, Zhongzhen ZHAO

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

101 Citations (Scopus)

Abstract

An HPLC-DAD method has been developed to quantitatively analyze for the content of zeaxanthin dipalmitate, a major carotenoid in Fructus Lycii, in different species of the genus Lycium. Determination was performed using an Alltima C18 column with the mobile phase consisting of acetonitrile and dichloromethane (42:58). The total contents of carotenoids in these samples were also determined by using UV spectrophotometric assay. Total carotenoid concentrations of different Fructus Lycii are within the range of 0.03-0.5%. Zeaxanthin dipalmitate is a predominant carotenoid. comprising 31-56% of the total carotenoids in Fructus Lycii. This study is the first systematic quantification of the carotenoids in the fruits of different Lycium species. The results demonstrated that these methods are reliable and facile techniques for rapid analysis of carotenoids for crude drug and plant-derived food supplements.

Original languageEnglish
Pages (from-to)161-164
Number of pages4
JournalPlant Foods for Human Nutrition
Volume60
Issue number4
DOIs
Publication statusPublished - Dec 2005

Scopus Subject Areas

  • Food Science
  • Chemistry (miscellaneous)

User-Defined Keywords

  • Fructus Lycii
  • HPLC chromatography
  • Lycium
  • Total carotenoids
  • Zeaxanthin dipalmitate

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