An efficient one-step scheme for the purification of major xanthophyll carotenoids from lettuce, and assessment of their comparative anticancer potential
•Hyflo-Super-Cel: MgO: calcium sulfate hemihydrate based adsorbent was used.•The mobile phase of acetone: hexane (1:1) provided the perfect separation.•Utilizing proposed scheme carotenoids can be isolated with 95–96% purity.•9-Z-neoxanthin is the most potent inhibitor of HeLa and A549 cells prolife...
Saved in:
Published in | Food chemistry Vol. 266; pp. 56 - 65 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
15.11.2018
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | •Hyflo-Super-Cel: MgO: calcium sulfate hemihydrate based adsorbent was used.•The mobile phase of acetone: hexane (1:1) provided the perfect separation.•Utilizing proposed scheme carotenoids can be isolated with 95–96% purity.•9-Z-neoxanthin is the most potent inhibitor of HeLa and A549 cells proliferation.
The 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. |
---|---|
Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2018.05.104 |