Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata)

This study focused on the chromaticity of Beta-carotene extracted from pumpkin (Cucurbita moschata) by using extracts of ethyl acetate. Beta-carotene was then being dissolved in the PLA coating solution and was then being tested with different treatments which were UV-A exposed and different tempera...

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Main Authors:	Othman, Rashidi, Abu Bakar, Ainaa Eliah, MAHMAD, NORAINI, Shahidan, Norshazila
Format:	Article
Language:	English
Published:	Science Publishing Corporation Inc 2018
Subjects:	S Agriculture (General) SB Plant culture TP248.13 Biotechnology TP934 Paints, pigments, varnishes, etc
Online Access:	http://irep.iium.edu.my/69824/ http://irep.iium.edu.my/69824/ http://irep.iium.edu.my/69824/1/IJET12019.pdf

id	iium-69824
recordtype	eprints
spelling	iium-698242019-01-25T08:37:48Z http://irep.iium.edu.my/69824/ Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata) Othman, Rashidi Abu Bakar, Ainaa Eliah MAHMAD, NORAINI Shahidan, Norshazila S Agriculture (General) SB Plant culture TP248.13 Biotechnology TP934 Paints, pigments, varnishes, etc This study focused on the chromaticity of Beta-carotene extracted from pumpkin (Cucurbita moschata) by using extracts of ethyl acetate. Beta-carotene was then being dissolved in the PLA coating solution and was then being tested with different treatments which were UV-A exposed and different temperature within a period of time. For UV-A, beta-carotene was exposed until 8 hours, while for the different temperature (-25°C, RT, and 40°C), it was exposed until 6 hours. For the CIElab result, the colour changes due to the beta-carotene being exposed under a UV-A light and showed the result was sensitive to UV-A light exposure. For a different temperature, it can be concluded that it was a slightly different within the temperatures selected due to the Beta-carotene was stable with the temperatures, even though it was exposed for a longer time. As a conclusion, it can be said that beta-carotene was sensitive and not stable with the light especially rather than the temperature. Science Publishing Corporation Inc 2018 Article PeerReviewed application/pdf en http://irep.iium.edu.my/69824/1/IJET12019.pdf Othman, Rashidi and Abu Bakar, Ainaa Eliah and MAHMAD, NORAINI and Shahidan, Norshazila (2018) Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata). International Journal of Engineering & Technology, 7 (4.43). pp. 145-148. ISSN 2227-524X https://www.sciencepubco.com/index.php/ijet/index
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	S Agriculture (General) SB Plant culture TP248.13 Biotechnology TP934 Paints, pigments, varnishes, etc
spellingShingle	S Agriculture (General) SB Plant culture TP248.13 Biotechnology TP934 Paints, pigments, varnishes, etc Othman, Rashidi Abu Bakar, Ainaa Eliah MAHMAD, NORAINI Shahidan, Norshazila Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata)
description	This study focused on the chromaticity of Beta-carotene extracted from pumpkin (Cucurbita moschata) by using extracts of ethyl acetate. Beta-carotene was then being dissolved in the PLA coating solution and was then being tested with different treatments which were UV-A exposed and different temperature within a period of time. For UV-A, beta-carotene was exposed until 8 hours, while for the different temperature (-25°C, RT, and 40°C), it was exposed until 6 hours. For the CIElab result, the colour changes due to the beta-carotene being exposed under a UV-A light and showed the result was sensitive to UV-A light exposure. For a different temperature, it can be concluded that it was a slightly different within the temperatures selected due to the Beta-carotene was stable with the temperatures, even though it was exposed for a longer time. As a conclusion, it can be said that beta-carotene was sensitive and not stable with the light especially rather than the temperature.
format	Article
author	Othman, Rashidi Abu Bakar, Ainaa Eliah MAHMAD, NORAINI Shahidan, Norshazila
author_facet	Othman, Rashidi Abu Bakar, Ainaa Eliah MAHMAD, NORAINI Shahidan, Norshazila
author_sort	Othman, Rashidi
title	Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata)
title_short	Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata)
title_full	Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata)
title_fullStr	Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata)
title_full_unstemmed	Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata)
title_sort	chromaticity stability of beta-carotene from pumpkin (cucurbita moschata)
publisher	Science Publishing Corporation Inc
publishDate	2018
url	http://irep.iium.edu.my/69824/ http://irep.iium.edu.my/69824/ http://irep.iium.edu.my/69824/1/IJET12019.pdf
first_indexed	2023-09-18T21:39:07Z
last_indexed	2023-09-18T21:39:07Z
_version_	1777413020788457472

Chromaticity stability of beta-carotene from pumpkin (Cucurbita Moschata)

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