Isolation and the effect of the physical parameters on the stability of carotenoids from carrot

Chieng, Chang Seng (2006) Isolation and the effect of the physical parameters on the stability of carotenoids from carrot. Universiti Malaysia Sabah. (Unpublished)


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carotenoids are isoprenoid molecules that are mostly found in colored fruits and vegetables. Imported and local carrots were analyzed in the present study. The relative efficiency of acetone and methanol based solvent for the extraction of pigments from carrots was compared, together with the comparison of total carotenoid content between imported and local carrot. The total carotenoid content in acetone solvent was found to be 21.81 % while for methanol solvent it was 13.05%. In general, the levels of carotenoids were higher in imported than in local carrot; the levels of total carotenoid content were about 12% (Australia) and 10% (China) higher in the imported than the local carrot, respectively. Major compound found in carrot were p-carotene and a-carotene by using Thin Layer Chromatography (TLC). Investigation was also conducted on the stability of carotenoid under different pH and temperature range. The highest pigment loss was observed at pH 3.0 while the lowest was at pH 7.0 for 4 hour. For temperature effect, pigment loss was minimum at 0 ± 4°C and maximum at 96 ±4°C Stability of carotenoid under different conditions during storage was studied for 4 week. All pigments were stored at light, dark condition at ambient temperature for storage condition. Besides, carotenoid pigments were stored under 0±4°C and ambient temperature 30 ±4°C Results showed that the total carotenoid content decreased with increasing temperature. On the other hand, visible light in any form resulted in the destruction of carotenoid.

Item Type: Academic Exercise
Uncontrolled Keywords: carotenoid, isoprenoid molecule, colored fruit, vegetable, extraction of pigment, temperature
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 29 Oct 2013 06:51
Last Modified: 17 Oct 2017 04:54

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