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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 Diserahkan: 1 November
2015/Diteriama: 10 Mei 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 30oC.
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 30oC.
Kata kunci: Karotenoid; kromatografi cecair berprestasi tinggi; labu;
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Journal of Food Research International 42: 641-646. *Pengarang untuk surat-menyurat; email:
norshazila@unisza.edu.my
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