Extraction and Application of Lycopene from Papaya

Ms. Harini R & Dr. V. Judia Harriet Sumathy*
Postgraduate & Research Department of Biotechnology, Women’s Christian College, Chennai–600 006.

A B S T R A C T
Lycopene a carotenoid in the same family as beta-carotene, is what gives tomatoes, pink grapefruit, apricots, red oranges, watermelon, and guava their red color. Lycopene is not merely a pigment, it is a powerful antioxidant that has been shown to neutralize free radicals, especially those derived from oxygen, thereby conferring protection against prostate cancer, breast cancer, atherosclerosis, and associated coronary artery disease. It reduces LDL (low-density lipoprotein) oxidation and helps reduce cholesterol levels in the blood. In addition, preliminary research suggests lycopene may reduce the risk of macular degenerative disease, serum lipid oxidation, and cancers of the lung, bladder, cervix, and skin. The chemical properties of lycopene responsible for these protective actions are well-documented. The present study is aimed at extracting Lycopene from Papaya and study its multidimensional applications.
Keywords: Lycopene, Fruits and Vegetables, Antimicrobial Property and Food Colorant.