Abstract
Antioxidants which prevent the oxidation of lycopene were isolated from methanol extracts of tomato juice by Florisil column and thin layer chromatographies and identified as α-, γ-, and δ-tocopherols by thin layer chromatography and ultraviolet and infra red absorption spectra.
The contents of tocopherols in tomato juice were about 0.7 to 1.1mg % with the average ratio of 83% (α), 15% (γ), and 2% (δ). The contents are sufficient to prevent the oxidation of lycopene in tomato juice.
Antioxidant activity against the oxidation of lycopene was strong in order of α-, γ, and δ-tocopherol. Antioxidant activities of butyl hydroxy anisol or butyl hydroxy toluene and flavonoids such as rutin, quercetin, prunin and naringenin were about 15% and less than 1% of that of α-tocopherol, respectively.
