The efficient extraction process for the beta-carotene from a wasted persimmon peel
Y. CHOI, Dept. of Food Science & Technology, Kyungpook National University, 1370 Sankyuk-dong, Puk-gu, Taegu, 702-701, South Korea and J. H. Hong.
Persimmon peel as a by-product in the processing of the dried persimmon, not only has sufficient nutritional components of carotenoid contents, but also is rich sources of dietary carotenoids, which have been implicated in the reduction of degenerative human disease due to their antioxidant. Beta-carotene is one of carotenoids which could be easily degraded at the exposure to heat and light. Therefore, it is very important to establish the optimum processing conditions for the efficient extraction.
The objective of this study was to investigate on the efficient processing conditions by using various solvent extractions, supercritical fluid extraction(SFE) and microwave assistant extraction(MAE) process.
Beta-carotene was extracted with five organic solvents such as ethanol, acetone, ether, ethyl acetate and n-hexane. Extraction pressure in SFE was increased from 150 to 250 bar at various different temperatures. Ethanol, methanol and acetone were used as the co-solvent to increase solvent power in SFE. The solvent used in MAE was ethanol, acetone and n-hexane. The beta-carotene was extracted under the condition of 100, 150, 200 watt irradiation power during 1,3,5min.
Our results showed that acetone was a higher yielding solvent for the beta-carotene among the solvents. Beta-carotene content was increased with the increase of extraction time and solvent ratio but decreased in the higher extraction temperature. The content of beta-carotene in SFE was increased with the increase of extraction pressure and the decrease of extraction temperature. The use of n-hexane as a solvent increased the beta-carotene content in MAE.
The best processing conditions for the efficient extraction of beta-carotene was obtained. Also, these results suggest that SFE could be used in the obtaining natural beta-carotene selectively, and MAE could reduce the processing time and solvent volume in the process.
Session 91C, Food Engineering: Food process engineering