The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents

This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h)...

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Main Authors:	Norshazila S., Koy, C.N., Rashidi O., Ho, L.H., Azrina I, Nurul Zaizuliana R.A., Zarinah Z.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/10675/ http://journalarticle.ukm.my/10675/ http://journalarticle.ukm.my/10675/1/07%20Norshazila%20S..pdf

id	ukm-10675
recordtype	eprints
spelling	ukm-106752017-09-20T09:12:48Z http://journalarticle.ukm.my/10675/ The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents Norshazila S., Koy, C.N. Rashidi O., Ho, L.H. Azrina I, Nurul Zaizuliana R.A., Zarinah Z., This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h) and solid to solvent ratio (1:50, 1:100 and 1:150) on yield of carotenoids were also evaluated for optimization purposes. The compounds of the extracted carotenoids were identified by using high performance liquid chromatography (HPLC). The detected carotenoids from pumpkin had been α-carotene, β-carotene and lutein. Lutein was found to have the highest concentration in pumpkin. Furthermore, the results obtained from the yield of carotenoids showed that sample extracted with ethyl acetate was insignificant and this differed from that with virgin coconut oil extract (77.30 and 76.64 β-carotene μg/g dry matter, respectively). Meanwhile, the samples extracted by using either acetic acid or ethanol had presented low yields (68.10 and 54.98 β-carotene μg/g dry matter, respectively). Nevertheless, the extract of carotenoids was found to be optimized at the following extraction conditions; 1:150 solid to solvent ratio and extracted by using virgin coconut oil for 12 h at 30oC. Penerbit Universiti Kebangsaan Malaysia 2017-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/10675/1/07%20Norshazila%20S..pdf Norshazila S., and Koy, C.N. and Rashidi O., and Ho, L.H. and Azrina I, and Nurul Zaizuliana R.A., and Zarinah Z., (2017) The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents. Sains Malaysiana, 46 (2). pp. 231-237. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num2_2017/contentsVol46num2_2017.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h) and solid to solvent ratio (1:50, 1:100 and 1:150) on yield of carotenoids were also evaluated for optimization purposes. The compounds of the extracted carotenoids were identified by using high performance liquid chromatography (HPLC). The detected carotenoids from pumpkin had been α-carotene, β-carotene and lutein. Lutein was found to have the highest concentration in pumpkin. Furthermore, the results obtained from the yield of carotenoids showed that sample extracted with ethyl acetate was insignificant and this differed from that with virgin coconut oil extract (77.30 and 76.64 β-carotene μg/g dry matter, respectively). Meanwhile, the samples extracted by using either acetic acid or ethanol had presented low yields (68.10 and 54.98 β-carotene μg/g dry matter, respectively). Nevertheless, the extract of carotenoids was found to be optimized at the following extraction conditions; 1:150 solid to solvent ratio and extracted by using virgin coconut oil for 12 h at 30oC.
format	Article
author	Norshazila S., Koy, C.N. Rashidi O., Ho, L.H. Azrina I, Nurul Zaizuliana R.A., Zarinah Z.,
spellingShingle	Norshazila S., Koy, C.N. Rashidi O., Ho, L.H. Azrina I, Nurul Zaizuliana R.A., Zarinah Z., The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents
author_facet	Norshazila S., Koy, C.N. Rashidi O., Ho, L.H. Azrina I, Nurul Zaizuliana R.A., Zarinah Z.,
author_sort	Norshazila S.,
title	The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents
title_short	The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents
title_full	The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents
title_fullStr	The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents
title_full_unstemmed	The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents
title_sort	effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/10675/ http://journalarticle.ukm.my/10675/ http://journalarticle.ukm.my/10675/1/07%20Norshazila%20S..pdf
first_indexed	2023-09-18T19:58:05Z
last_indexed	2023-09-18T19:58:05Z
_version_	1777406664276705280

The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents

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