The quality of natural pigment isolated from Canistel fruits (Pouteria campechiana (Kunth) Baehni.) grown in Vietnam as affected by extraction solvents, pH and cooking temperatures
2022
Huynh, Do Bao Tam | Nguyen, Ha Vu Hong
Canistel fruits are rich in carotenoids that have high antioxidant activities and can be used as natural colorant in food processing. The extraction solvents (n-hexane, dichloromethane, mixture of n-hexane and dichloromethane (volume per volume 1:1) and the ratios of solvent to sample (volume per weight 15:1, 20:1, 25:1, 30:1) showed the significant effects on the pigment yields. The usage of the mixture gave the highest yield of 19.13%. Of the four studied ratios, the lowest yield was collected from the ratio 15:1; whereas the highest one was obtained from the ratio 30:1. These two ratios were selected for further analyses of pigment characteristics. Although the ratio 30:1 resulted in the pigment yield that was twice as higher as that obtained at the ratio 15:1, total carotenoid content of the latter (5.17 ± 0.08 g β-carotene equivalent per 100 g dry weight) produced the pigments containing significantly was higher than that extracted at the former (3.12 ± 0.01 g β-carotene equivalent per 100 g dry weight). Similarly, antioxidant capacity of the ratio 15:1 (224.39 ± 0.68 mmol Trolox equivalent per 100 g dry weight) was greater than the one of the ratio 30:1 (221.65 ± 0.55 mmol Trolox equivalent per 100 g dry weight). This observation was correspondent to a significantly higher intensity of the redness (a* value) of the ratio 15:1 as compared to those of the 30:1. The retentions of total carotenoid content and total phenolic content were highest at neutral pH (6 to 7) and temperature ranging from 60 to 80 °C.
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