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Abstract

In this paper, the extraction of carotenoids colorants from three types of pumpkin (Vam Rang (C. maxima), ho lo (C. moschata) and Japan pumpkin (Delica)) were investigated to scale up. With suitable conditions, the pumpkin powder should be extracted with alcohol 96o with a solvent / material ratio of 12/1 mL/g at 50°C for 60 minutes. The content of carotenoids (7,5- 8 mg/mL) and the extraction efficiency of the color extract (88,37 mg/g) of ho lo pumpkin was the highest. The carotenoid concentration and extraction efficiency were determined by UV/Visible spectroscopy (432, 444 and 468 nm), and high performance liquid chromatography (the mobile phase condition isopropanol/MeOH:2/98, 450 nm. The results of the two methods were also suitable for each other. The results showed that the complex carotenoids were composition of 3 types compounds. In addition, more research is needed to enhance the durability of carotenoids.



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Article Details

Issue: Vol 2 No SI2 (2019): Under Publishing
Page No.: Online First
Published: Jul 6, 2020
Section: Research article
DOI: https://doi.org/10.32508/stdjet.v2iSI2.465

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Creative Commons License

Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Phan, A., & Le, N. (2020). Extracting and determining components in the carotenoids colorant from pumpkin (Cucurpita pepo). Science & Technology Development Journal - Engineering and Technology, 2(SI2), Online First. https://doi.org/https://doi.org/10.32508/stdjet.v2iSI2.465

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