Studies concerning the extraction of chlorophyll and total carotenoids from vegetables

摘要

The main pigments found in vegetables are chlorophyll a, b and c. Chlorophyll a converts light energy into chemical energy through photosynthesis process. The content of chlorophyll pigments varies by species. The aim of the research was to determine simultaneously chlorophyll and carotene content from different vegetables by spectrophotometric method, testing three organic solvents to obtain the best extraction solution. 17 samples of cherry tomatoes, peppers and cucumbers, collected from different greenhouses located in southern part of Romania were analyzed. The carotenoids and chlorophyll pigments extracted in methanol, diethyl ether and acetone, were determined based on the absorbance of three wavelengths: 470 nm, 645 nm-653 nm and 662 nm-666 nm. The results were calculated according to the three "trichromatic equations" of Lichtentaler and Wellburn. The best extraction solvents for simultaneously determination of chlorophyll a and b and carotene were methanol and acetone. For cherry tomatoes and tomatoes the best extraction solvent was methanol for chlorophyll a and acetone for carotene. For peppers the best extraction solvent was acetone and for cucumbers it was methanol. Variation coefficients were high, both between vegetable species and between tested varieties or hybrids.