OPTIMIZATION OF CAROTENOID PIGMENTS EXTRACTION FROM PERSIMMON FRUIT (DIOSPYROS KAKI L.)

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SABETI SANAT GH.; ATAYE SALEHI E.; BOLOURIAN SH.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 251-259

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Information Journal Paper

Title

OPTIMIZATION OF CAROTENOID PIGMENTS EXTRACTION FROM PERSIMMON FRUIT (DIOSPYROS KAKI L.)

Author(s)

SABETI SANAT GH. | ATAYE SALEHI E. | BOLOURIAN SH. | Issue Writer Certificate

Keywords

CAROTENOIDQ2

EXTRACTIONQ1

PERSIMMON FRUITQ1

PIGMENTQ2

Abstract

The color is the main appearance characteristic in acceptance of food materials. Because of side effect of artificial colors the uses of theirs have been minimized and there is more trend to use natural PIGMENT. The purpose of this study was optimization of CAROTENOIDs EXTRACTION from from PERSIMMON FRUIT (Diospyros kaki L.) by using ethanol, n- hexane and their mixture in environmental temperature and boiling point in 2, 4, and 6 hours times. The results showed that, most absorption density is for ethanol solvent in boiling point after 6 hours. To selection the best ratio of sample to solvent, used the 50, 100, 200, 300, 400 ml of ethanol and got the most efficiency (p>0.5) is for 400ml of solvent and there was a meaning difference with other ratioes after 6 hour test in boiling point. After EXTRACTION, the sample solvents have been removed by rotary evaporator and residue has been powdered by freeze driers. The EXTRACTION efficiency of Persimmon color PIGMENTs powder was 10.85 percent to weight of whole amount of fruit.

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APA: Copy

SABETI SANAT, GH., ATAYE SALEHI, E., & BOLOURIAN, SH.. (2017). OPTIMIZATION OF CAROTENOID PIGMENTS EXTRACTION FROM PERSIMMON FRUIT (DIOSPYROS KAKI L.). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 251-259. SID. https://sid.ir/paper/72333/en

Vancouver: Copy

SABETI SANAT GH., ATAYE SALEHI E., BOLOURIAN SH.. OPTIMIZATION OF CAROTENOID PIGMENTS EXTRACTION FROM PERSIMMON FRUIT (DIOSPYROS KAKI L.). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):251-259. Available from: https://sid.ir/paper/72333/en

IEEE: Copy

GH. SABETI SANAT, E. ATAYE SALEHI, and SH. BOLOURIAN, “OPTIMIZATION OF CAROTENOID PIGMENTS EXTRACTION FROM PERSIMMON FRUIT (DIOSPYROS KAKI L.),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 251–259, 2017, [Online]. Available: https://sid.ir/paper/72333/en

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