The Potential of Carotene Compound (Beta-carotene and Lycopene) in Steamed Tomatoes Extract as Atherosclerosis Preventive Nutraceuticals

Ni K. Warditiani1, Pande M.N.A. Sari1, Yan Ramona2, Made I.A.G. Wirasuta1*
1Department of Pharmacy, Mathematics and Natural Science Faculty, Udayana University, Indonesia 
2Biology Department, Faculty of Mathematics and Natural Science, Udayana University, Indonesia



Corresponding Author: gelgel.wirasuta@unud.ac.id; Tel: +6281337742733
Recieved Date: 11 March 2021; Accepted Date: 11 May 2021; Published Date: 03 June
Citation: Warditiani NK, Sari PMNA, Ramona Y, Wirasuta MIAG. The Potential of Carotene Compound (Beta-carotene and Lycopene) in Steamed Tomatoes Extract as Atherosclerosis Preventive Nutraceuticals. Trop J Nat Prod Res. 2021; 5(5):889-894. http://www.doi.org/10.26538/tjnpr/v5i5.16
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© 2021 Warditani et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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ABSTRACT

Tomatoes contain some carotene compounds such as beta-carotene and lycopene, beneficial for human health. Heat pre-treatment prior to tomato processing significantly increased the lycopene but decreased beta-carotene level in the extract. Lycopene has been known to lower blood lipid levels better than beta-carotene. This research aimed to explore the anti-atherosclerosis effect of tomato extract containing increased lycopene content following heat pre-treatment. Steamed and fresh tomatoes were extracted in a mixture of solvents containing 96% ethanol, acetone, and hexane with a ratio of 2:1:1 (v/v), respectively, before measurement of their lycopene and beta-carotene contents. These tomato extracts were then administered for 30 days at the rate of 5 and 15 mg/kg BW in a rat model of atherosclerosis (rats previously fed with a fat-rich diet and Vitamin D3 20,000 IU for 60 consecutive days). The blood lipid levels and histopathology of the aorta were measured or assessed on day 60 and 90. The results showed that the heat-pretreated tomato extracts (L2) contained higher level of lycopene than those extracted from fresh tomatoes (L1). The beta-carotene of the heat-pretreated tomato extracts (L2) however was found to decrease. Administration of L2 was found to decrease the AIP value, and this was positively correlated with a decrease in atherosclerosis incidence in treated rats.

Keywords: Atherosclerosis, AIP, Extract, Lycopene, Steamed, Tomato 
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
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