Sains Malaysiana 46(2)(2017): 231–237

http://dx.doi.org/10.17576/jsm-2017-4602-07

The Effect of Time, Temperature and Solid to Solvent Ratio on Pumpkin Carotenoids Extracted Using Food Grade Solvents

(Kesan Masa, Suhu dan Nisbah Pepejal kepada Pelarut ke atas Karotenoid Labu yang Diekstrak Menggunakan Pelarut Gred Makanan)

NORSHAZILA S.¹*, KOY C.N.¹, RASHIDI O.², HO L.H.¹, AZRINA I¹, NURUL ZAIZULIANA R.A.¹ & ZARINAH Z.¹

¹Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Tembila Campus

22200 Besut, Terengganu Darul Iman, Malaysia

²International Institute for Halal Research and Training, International Islamic University Malaysia

50728 Kuala Lumpur, Federal Territory, Malaysia

Received: 1 November 2015/Accepted: 10 May 2016

ABSTRACT

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 30^oC.

Keywords: Carotenoids; extraction; food grade solvent; high-performance liquid chromatography; pumpkin

ABSTRAK

Kajian ini bertujuan untuk mengekstrak karotenoid daripada Labu (Cucurbita moschata) dengan menggunakan pelarut gred makanan (etanol, etil asetat, asid asetik dan minyak kelapa dara). Pengaruh keadaan pengekstrakan berbeza; suhu ekstrakan (15, 30 dan 45℃), masa ekstrakan (12, 18 dan 24 h) dan nisbah pepejal kepada pelarut (1:50, 1: 100 dan 1:150) pada hasil karotenoid juga telah dinilai untuk tujuan pengoptimuman. Sebatian karotenoid yang diekstrak telah dikenal pasti dengan menggunakan kromatografi cecair prestasi tinggi (HPLC). Karotenoid yang dikesan daripada labu ialah α-karotena, β-karotena dan lutein. Lutein didapati mempunyai kepekatan tertinggi dalam labu. Selain itu, keputusan yang diperoleh daripada hasil karotenoid menunjukkan sampel yang diekstrak menggunakan etil asetat tidak menunjukkan perbezaan bererti dan ini berbeza daripada ekstrak minyak kelapa dara (77.30 dan 76.64 β-karotena μg/g jirim kering). Sementara itu, sampel yang diambil sama ada menggunakan asid asetik atau etanol telah menghasilkan tuaian yang rendah (68.10 dan 54.98 β-karotena μg/g jirim kering). Walau bagaimanapun, ekstrak karotenoid didapati dioptimumkan pada keadaan ekstrakan berikut; 1:150 nisbah pepejal kepada pelarut dan diekstrak dengan menggunakan minyak kelapa dara selama 12 h pada 30^oC.

Kata kunci: Karotenoid; kromatografi cecair berprestasi tinggi; labu; pelarut gred makanan; pengekstrakan

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*Corresponding author; email: norshazila@unisza.edu.my