Lycopene: From tomato to its nutraceutical use and its association with nanotechnology

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorCarvalho, Gabriela Corrêa-
Autor(es): dc.creatorde Camargo, Bruna Almeida Furquim-
Autor(es): dc.creatorde Araújo, Jennifer Thayanne Cavalcante-
Autor(es): dc.creatorChorilli, Marlus-
Data de aceite: dc.date.accessioned2025-08-21T20:46:33Z-
Data de disponibilização: dc.date.available2025-08-21T20:46:33Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2021-11-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.tifs.2021.10.015-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233763-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233763-
Descrição: dc.descriptionBackground: Lycopene, a red-colored carotenoid, has several biological properties, such as antioxidant, cardioprotective, antihypercholesterolemic, antidiabetic, antimicrobial, photoprotector and anticancer, making desirable its use as nutraceutical. Despite the fact that it can be found in several foods, tomato deserves great prominence because it is the major extraction source and the cheapest raw material, being therefore the human most ingested source. Tomato also stands out for being the source where lycopene was first discovered. Scope and approach: This review article seeks to highlight the entire route that lycopene passes until its use as a nutraceutical, highlighting the main methods of extraction, concentration and quantification. Key findings and conclusions: Solvent extraction and super-critical fluid extraction, centrifugation and evaporation and HPLC and UV–vis spectrophotometer were the researchers most chosen methods of extraction, concentration and quantification, respectively. It also was noted that its association with nanotechnology is desirable to circumvent limitations related to its physicochemical characteristics that limit, not only its extraction process but also its nutraceutical use.-
Descrição: dc.descriptionASCRS Research Foundation-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2019/26821-7-
Descrição: dc.descriptionFAPESP: 2020/06212-3-
Formato: dc.format447-458-
Idioma: dc.languageen-
Relação: dc.relationTrends in Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAnalytical methods-
Palavras-chave: dc.subjectBiological activity-
Palavras-chave: dc.subjectCarotenoid-
Palavras-chave: dc.subjectExtraction processes-
Palavras-chave: dc.subjectNanocarriers-
Palavras-chave: dc.subjectNatural products-
Título: dc.titleLycopene: From tomato to its nutraceutical use and its association with nanotechnology-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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