Effect of ultrasonic-assisted extraction on the properties, antioxidant and inflammatory activities of carotenoids from gac (Momordica cochinchinensis) fruit pericarp

This study investigated the effects of ratio of ethanol to water (green solvent), extraction temperature and reaction time on properties of carotenoids ultrasonically extracted from pericarp of gac fruit. The solvent ratio and temperature significantly affected the antioxidant activity and carotenoid contents. Ultrasonic-assisted extraction (UAE) with absolute ethanol at 75 degrees C for 15 min produced the extract with the highest antioxidant activity and carotenoid level similar to the extract extracted for 30 min. This extract consisted of lycopene, beta-carotene, and lutein, as confirmed by HPLC-DAD and did not degrade during extraction as detected by FTIR analysis. However, extraction with a high temperature in UAE changed carotenoid isomerization from all trans to x-cis lycopene. Additionally, the anti-inflammatory properties of this ethanolic extract on THP-1 cells were investigated. As a result, the extract at the concentration of 0.25-1.00 mu g/ml should be considered for its benefit in enhancing IL-1 beta cytokines and safe for THP 1 cell.