Exploration in vitro du potentiel biologique du lycopène

Abstract

The presence of lycopene in our food product is beneficial for our health. It is a natural food coloring which also has antioxidant properties. Tomatoes and their derivatives are the main sources of lycopene. The extraction of lycopene from tomato concentrate has enabled the latter to be valued, Chromatographic analysis by TLC identified lycopene with a frontal ratio (RF = 0.86). The optimization of the recrystallization method by three parameters (temperatures, amount of extract and amount of non-polar solvent added) allowed us to record the best conditions for a good yield (91.7 mg of pure lycopene). Lycopene has a significant antioxidant effect with an IC50 = 580 μg / ml and an antimicrobial effect that they have a significant inhibitory activity with respect to the Pseudomonas aerugenosa ATCC 27853 strain.