Isolation  of  Lycopene from Watermelon, Tomato and Papaya
Sangeetha.M.T
B.Ed student, St.Thomas college of teacher education.Pala

Abstract
Lycopene is one of the carotenoid naturally occurring in red fruits and vegetables, especially watermelon, tomato and papaya. It is an antioxidant and responsible for red colour of various fruits and vegetables. This studies to analyses the lycopene content from various fruits by a very simple process of lycopene isolation. Identification of lycopene and its chemical structure was done by chemical test. Quantity of isolated pure lycopene was recorded from papaya tomato and watermelon ranged from 1.14mg -3.18mg per 100 gm. 

Keywords: Lycopene, antioxidant, papaya, watermelon, tomato.

Introduction
Fruits  and vegetables are main source of natural antioxidant components. Antioxidants give protection against harmful free radicals and reduce rate of cancer and heart disease. The most efficient carotenoid antioxidant is lycopene. Lycopene is a natural pigment  which protects the body by neutralizing the negative effects of oxidants.
Lycopene a carotenoid in the same family as carotenoid, is what gives tomatoes, pink grape fruit, apricots, red oranges, water melons, papaya and guava their red color. Lycopene is not merely a pigment. It is a powerful antioxidant that has been shown to neutralize free radicals, especially those derived from oxygen there by conferring protection against several types of cancer.

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