Rizk,, I., Ebeid, H., Ibrahiem, M., GadAllah, M. (2002). PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS. Journal of Food and Dairy Sciences, 27(2), 1111-1125. doi: 10.21608/jfds.2002.253431
I. Rizk,; H. M. Ebeid; Manar T. Ibrahiem; M. E. GadAllah. "PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS". Journal of Food and Dairy Sciences, 27, 2, 2002, 1111-1125. doi: 10.21608/jfds.2002.253431
Rizk,, I., Ebeid, H., Ibrahiem, M., GadAllah, M. (2002). 'PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS', Journal of Food and Dairy Sciences, 27(2), pp. 1111-1125. doi: 10.21608/jfds.2002.253431
Rizk,, I., Ebeid, H., Ibrahiem, M., GadAllah, M. PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS. Journal of Food and Dairy Sciences, 2002; 27(2): 1111-1125. doi: 10.21608/jfds.2002.253431
PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS
Food Science Department, Faculty of Agriculture, Ain Shams University, Shobra EL-Kheima, Cairo, Egypt.
Abstract
Carotenoids from yellow carrot (Oaucus carota L.) and pumpkin (Cucurbita spp.) were extracted, identified by TLC and HPLC. The adsorption of concentrated yellow pigment to solid matrixes (lactose, dextrin, flour, starch and skim milk) was studied. The effects of pH and temperature on the pigments were evaluated and the thermal stability of pigments was determined. The extracted yellow pigments were used for colouring hard candy, noodle and glazing jelly as healthy food products.
The concentration of carotenoids in yellow carrot and pumpkin was 148.58 and 126.49 mg/100g, respectively. The identification results by TLC which confirmed by HPLC showed five fractions of carrot carotenoids. They were lutein (5.49%), cryptoxanthin (8.24%), a-carotene (39.56%), f3-carotene (44.51 %) and canthanthin (2.20%). On the other hand four peaks were appeared in case of pumpkin carotenoids namely isozeaxanthin (4.42%), zeaxanthin (5.76%), f3-carotene (57.58) and bixin (32.24%). The obtained results proved that, the best carrier for adsorption of carrot carotenoids was starch followed by lactose, while lactose was the most effective adsorpant for carotenoids extracted from pumpkin followed by flour. The tested carotenoids exhibit good stability to heat and the highest retention rate of carotenoids for carrot and pumpkin was observed at pH 7.0 while the lowest retention rates were at pH 2.0 and 9.0. Addition of 0.39% carotenoid pigments extracted from carrot as a natural colorants to noodle prepared from wheat 72% extraction and 0.13% carotenoids pigment to glazing jelly and hard candy were the best treatments and improved the sensory qualities as indicated by panelists. Results suggest that carotenoids could be successfully utilized as natural coloring agents for the purpose of making some healthy food products.
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