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La lutéine est un xanthophylle, un phytochimique bioactif qui se présente sous forme de pigments colorés dans les plantes. La farine australienne de lupin doux a été incorporée dans le pain et les pâtes de blé en tant qu'ingrédient alimentaire afin d'améliorer leurs propriétés sensorielles et leur qualité nutritionnelle. Cependant, la quantité de lutéine dans la farine de lupin n’a pas encore été déterminée. Il s'agit de la première étude à quantifier la lutéine naturelle dans la farine de lupin doux australienne après l'optimisation de l'efficacité d'extraction. Plusieurs solvants organiques (acétone, alcool isopropylique, acétate d'éthyle et hexane), l'utilisation d'un bain à ultrasons ou d'une sonde, le besoin de saponification et l'ajout d'acide ascorbique (servant d'antioxydant) ont été testés pour comparer le rendement d'extraction. La HPLC a été utilisée pour analyser la lutéine dans la farine. La lutéine la plus basse (68 tasses / 100 g) a été déterminée dans l'extrait d'hexane. Les échantillons extraits à l'aide d'un bain à ultrasons (126-132 mug / 100 g) contenaient plus de lutéine que ceux extraits à l'aide d'une sonde (84-109 mug / 100 g). Les échantillons saponifiés présentaient nettement moins de lutéine (30 à 64 mug / 100 g) que leurs échantillons respectifs non saponifiés (122 à 134 mug / 100 g). Sans addition d'acide ascorbique, la lutéine extraite dans l'alcool isopropylique était de 143 mg / 100 g et était supérieure à celle libérée dans l'acétone (92 mg / 100 g). Lorsque de l'acide ascorbique a été ajouté, la lutéine mesurée dans les extraits d'alcool isopropylique (155 ch. / 100 g) et d'acétone (138 ch. / 100 g) a été augmentée de 8 et 33%, respectivement. Nos résultats suggèrent que le choix des solvants d'extraction et l'addition d'acide ascorbique étaient cruciaux pour l'analyse quantitative de la lutéine, afin que la teneur en lutéine de la farine de lupin puisse être rapportée avec précision.
Source: https://www.ncbi.nlm.nih.gov/pubmed/30306505