利用超声波辅助萃取和椰子油作为溶剂优化黄百香果果渣中类胡萝卜素的萃取方法

Paramita Dyah Pratiwi, A. Ningrum, Supriyadi Supriyadi
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引用次数: 0

摘要

百香果果渣是百香果果汁加工的副产品,是类胡萝卜素的一种来源,可作为抗氧化剂用于食品。本研究的目的是确定以椰子油为溶剂、使用超声波从百香果渣中提取类胡萝卜素过程的最佳条件,确定富含胡萝卜素的椰子油的理化性质,以及富含胡萝卜素的椰子油与芝麻油混合后的理化性质。研究变量为提取时间(X1)和提取温度(X2)。采用中央复合面心设计(CCF)的响应面方法(RSM)来获得一个数学模型,该模型与类胡萝卜素总量和影响它的变量之间的关系相对应。之后,将对椰子油的质量(包括类胡萝卜素总量和抗氧化活性)进行评估,并与传统方法(浸泡)进行比较。芝麻油与富含胡萝卜素的椰子油提取物混合,以提高其抗氧化稳定性。结果表明,用超声波辅助萃取法萃取黄色百香果渣类胡萝卜素的最佳条件是 35 ℃、30 分钟。与传统萃取法(9.47 微克类胡萝卜素/克油)相比,超声辅助萃取法富含类胡萝卜素的椰子油总胡萝卜素含量更高(15.79 微克类胡萝卜素/克油),抗氧化活性更高(80%RSA)。富含类胡萝卜素的椰子油和芝麻油的混合油具有较高的过氧化物含量、较低的氧化稳定性指数和较高的抗氧化活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimization of Carotenoid Extraction from Yellow Passion Fruit Pomace Using Ultrasound-assisted Extraction and Coconut Oil as a Solvent
Passion fruit pomace, a by-product of passion fruit juice processing, is a source of carotenoids that can be utilized for food products as an antioxidant. The purpose of this study was to determine the optimum condition of carotenoid extraction process from passion fruit pomace using ultrasonic waves with coconut oil as a solvent, to determine the physicochemical properties of carotene-enriched coconut oil and the physicochemical properties of carotene-enriched coconut oil blended with sesame oil. The variables studied were extraction time (X1) and extraction temperature (X2). Response Surface Methodology (RSM) with the design of Central Composite Face-centered Design (CCF) is used to obtain a mathematical model that corresponds to the relationship between total carotenoid and the variables that influence it. After that, coconut oil will be evaluated on its quality including total carotenoids and antioxidant activity, compared to extraction with conventional methods (maceration). Sesame oil was blended with the carotene-enriched coconut oil extract to improve its antioxidant stability. The results showed that the optimum condition of the yellow passion fruit pomace carotenoid extraction with ultrasound-assisted extraction was 30 minutes and at 35 °C. Characteristics of carotenoid-enriched coconut oil from ultrasound-assisted extraction had higher total carotenoid content (15.79 μg of carotenoids/g oil) compared to conventional extraction (9.47 μg of carotenoids/g oil) and had higher antioxidant activity (80%RSA). Characteristics of mixed oils between carotenoid-enriched coconut oil and sesame oil have higher peroxide, lower Oxidative Stability Index, and higher antioxidant activity.
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