Supercritical carbon dioxide extraction of carotenoids from carrot using canola oil
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چکیده
208 The natural food colorants, carotenoids, are of great importance to human health. The scientists at Department of Agricultural, Food and Nutritional Science, University of Alberta, Canada enhanced the efficiency of SC-CO 2 extraction of carotenoids from carrots, by using canola oil as a continuous cosolvent. The carotenoid content of the starting material was determined by traditional solvent extraction and carrot samples with different particle size and moisture content were extracted with SCCO 2 at different temperature, pressure, canola oil concentration and CO 2 flow rate for 4 hours. Carotenoids were identified and quantified by HPLC analysis. The α-carotene, β-carotene and lutein were the main carotenoids in the extracts. When canola oil was added as a co-solvent, the αand β-carotene yields were improved more than twice and lutein yield was more than four times higher compared to those obtained with SC-CO 2 extraction alone. Both increasing temperature and pressure had significant positive effects on the carotene yields except for that of lutein. Larger particle size had a negative effect on carotenoid yields. The αand β-carotene yields decreased with moisture while the lutein yield increased. Higher carotenoid yields were achieved after 4 Supercritical carbon dioxide extraction of carotenoids from carrot using canola oil
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Supercritical Co2 Extraction of Carotenoids from Carrots and Evaluation of Products
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