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Abstract:
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This study investigated different extraction techniques for separating and purifying carotenoids from seeds of L. angustifolius, L. albus and L. luteus. The. extracted carotenoids were separated and identified with Hig h -Performance Liquid Chromatography (HPLC). Major carotenoid (xanthophylls) content was then estimated using HPLC. This was undertaken to examine whether it could be economically feasible to extract these components, which in turn could make the entire process of value adding to lupin seed
Starting with the methodology of Ward et al., (1997) for "quantification of carotenoid compounds in Australian wheats", variations in solvent extraction were tested to find which solvents gave the greatest yield from lupin. Acetone based extraction (method 1 gave the highest yield of components and was chosen. Seven carotenoids were detected in L. angustifolius, L. luteus, and L. albus. Lutein, zeaxanthin (xanthophylls) a-carotene trans-p-carotene and cis-p-carotene (carotene) were identified but the i
The estimation of carotenoid results in the three lupin species, indicated that variation in the amount of carotenoids exists among samples. L. luteus yielded the lowest carotenoid content (8.3 mg/g) due to the difficulty experienced during separation of carotenolds in this variety. Carotenoid content, in L. albus was higher than L luteus and L. angustifolius. Among the different cultivars of L. angustifolius, Tallerack had 16.6 mg/g, Belara 15.19 mg/g, Gungurru 15.03 mg/g, Wonga 13.3 and Merrit 12.9 m
Seed of L. luteus has the deepest Australian lupin seeds. However, it had the lowest carotenold content. This may have yellow colour, compared with other species of been due to unsatisfactory separation of carotenoid content of L. luteus with HPLC. A comparison between the appearance of flour with y > ellowness (M) values was -done with the Minolta Colour Meter (model CR310). From five varieties of L. angustifolius, Tallerack showed the highest values. L. albus and L luteus had the same b* yellowness
Although the amount of total carotenoids in lupin seeds were low when compared with some other sources such as corn 15.8-69.3 mg/g (Gross, 1991), carrots 336 to 898 mg/g potatoes 125-263 mg/g and yellow lupin leaves 358-758 g./. (Hansen and Czochanska, 1974), the presence of these carotenoids might make it attractive for the food industry to consider the fractionation of lupin seed' Into various components. Value of the end product indicates that the process is only likely to be marginally economical.
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