The Effect of Extraction Method on the Extract Yield in the Carotenoid Pigment Encapsulation for Halal Natural Pigment
DOI:
https://doi.org/10.15575/ijhar.v4i2.17188Keywords:
caretonoid, encapsulation, extraction, halal natural pigment, maceration, SoxhletAbstract
The Soxhlet and maceration methods were used to determine the extract yield in the carotenoid pigment encapsulation for halal natural pigment production. This study aims to obtain halal natural pigment by determining the highest extract yield from the encapsulation of β-carotene in carrots. The carrot was extracted using Soxhlet and maceration method and then continued by oven drying. The n-hexane was selected because of its better volatility than ethanol and provided less solvent residue after extraction. UV-Vis spectroscopy and Thin Layer Chromatography (TLC) were used to characterize the n-hexane yield extract. Encapsulation of the pigment was investigated by adding five grams of maltodextrin to extract n-hexane weights of 0.05, 0.50, 0.75, and 1.0 grams. The maceration method yielded a much higher yield than the Soxhlet extraction method, with 2.24% (w/w) and 0.88% (w/w), respectively. The n-hexane extract absorbed a maximum wavelength of 450 nm with a retention factor (Rf) of 0.62. These values are confirmed by comparing the band's Rf values and absorption spectra with the standard's. Light absorption spectra at wavelengths 350-500 nm confirmed an intense color expression for encapsulation containing the highest pigment concentration.
References
Abubakar, A. R., & Haque, M. (2020). Preparation of medicinal plants: Basic extraction and fractionation procedures for experimental purposes. Journal of Pharmacy and Bioallied Sciences, 12(1), 1. https://doi.org/10.4103/jpbs.JPBS_175_19
Bhaumikkumar, S., Abhishek, M., & Parth, P. (2016). Relationship between wavelengths of lights, chemical structure of different compounds and colours. International Journal of Innovative Research in Science, Engineering and Technology, 5(11), 19971-19979. https://doi.org/10.15680/IJIRSET.2016.0511058
Blanco-Llamero, C., Fonseca, J., Durazzo, A., Lucarini, M., Santini, A., Señoráns, F. J., & Souto, E. B. (2022). Nutraceuticals and Food-Grade Lipid Nanoparticles: From Natural Sources to a Circular Bioeconomy Approach. Foods, 11(15), 2318. https://doi.org/10.3390/foods11152318
Britton, G., Liaaen-Jensen, S., & Pfander, H. (2004). Introduction and guidelines on the use of the Handbook. In Carotenoids (pp. 1-33). Springer.
Cazzonelli, C. I. (2011). Carotenoids in nature: insights from plants and beyond. Functional Plant Biology, 38(11), 833. https://doi.org/10.1071/FP11192
Char, C. D. (2017). Carrots (Daucus carota L.). Fruit and Vegetable Phytochemicals; John Wiley & Son: Hoboken, NJ, USA, 969-978.
Chen, B. H., & Tang, Y. C. (1998). Processing and stability of carotenoid powder from carrot pulp waste. Journal of Agricultural and Food Chemistry, 46(6), 2312-2318. https://doi.org/10.1021/jf9800817
Chranioti, C., Chanioti, S., & Tzia, C. (2016). Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) - Evaluation of the final products. Food Chemistry, 190, 1151-1158. https://doi.org/10.1016/j.foodchem.2015.06.083
Chronakis, I. S. (1998). On the Molecular Characteristics, Compositional Properties, and Structural-Functional Mechanisms of Maltodextrins: A Review. Critical Reviews in Food Science and Nutrition, 38(7), 599-637. https://doi.org/10.1080/10408699891274327
Dewatisari, W. F., Rumiyanti, L., & Rakhmawati, I. (2018). Rendemen dan skrining fitokimia pada ekstrak daun Sanseviera sp. Jurnal Penelitian Pertanian Terapan, 17(3), 197. https://doi.org/10.25181/jppt.v17i3.336
Eun, J.-B., Maruf, A., Das, P. R., & Nam, S.-H. (2020). A review of encapsulation of carotenoids using spray drying and freeze drying. Critical Reviews in Food Science and Nutrition, 60(21), 3547-3572. https://doi.org/10.1080/10408398.2019.1698511
Fikselová, M., Šilhár, S., Marecek, J., & Francáková, H. (2008). Extraction of carrot (Daucus carota L.) carotenes under different conditions. Czech Journal of Food Sciences, 26(No. 4), 268-274. https://doi.org/10.17221/9/2008-CJFS
Gul, K., Tak, A., Singh, A. K., Singh, P., Yousuf, B., & Wani, A. A. (2015). Chemistry, encapsulation, and health benefits of β-carotene - A review. Cogent Food & Agriculture, 1(1), 1018696. https://doi.org/10.1080/23311932.2015.1018696
Handayani, I., & Setyawati, R. (2020). Evaluation types of solvents on the extraction of Bixa orellana and application of extract on a chicken sausage product as natural colour and antioxidant sources. IOP Conference Series: Earth and Environmental Science, 443(1), 012048. https://doi.org/10.1088/1755-1315/443/1/012048
Hermanns, A. S., Zhou, X., Xu, Q., Tadmor, Y., & Li, L. (2020). Carotenoid pigment accumulation in horticultural plants. Horticultural Plant Journal, 6(6), 343-360. https://doi.org/10.1016/j.hpj.2020.10.002
Jacotet-Navarro, M., Laguerre, M., Fabiano-Tixier, A.-S., Tenon, M., Feuillère, N., Bily, A., & Chemat, F. (2018). What is the best ethanol-water ratio for the extraction of antioxidants from rosemary? Impact of the solvent on yield, composition, and activity of the extracts. ELECTROPHORESIS, 39(15), 1946-1956. https://doi.org/10.1002/elps.201700397
Ko, M.-J., Cheigh, C.-I., Cho, S.-W., & Chung, M.-S. (2011). Subcritical water extraction of flavonol quercetin from onion skin. Journal of Food Engineering, 102(4), 327-333. https://doi.org/10.1016/j.jfoodeng.2010.09.008
Koca Bozalan, N., & Karadeniz, F. (2011). Carotenoid profile, total phenolic content, and antioxidant activity of carrots. International Journal of Food Properties, 14(5), 1060-1068. https://doi.org/10.1080/10942910903580918
Kua, Y. L., Gan, S., Morris, A., & Ng, H. K. (2016). Ethyl lactate as a potential green solvent to extract hydrophilic (polar) and lipophilic (non-polar) phytonutrients simultaneously from fruit and vegetable by-products. Sustainable Chemistry and Pharmacy, 4, 21-31. https://doi.org/10.1016/j.scp.2016.07.003
Kultys, E., & Kurek, M. A. (2022). Green extraction of carotenoids from fruit and vegetable byproducts: A review. Molecules, 27(2), 518. https://doi.org/10.3390/molecules27020518
Li, X., Wu, M., Xiao, M., Lu, S., Wang, Z., Yao, J., & Yang, L. (2019). Microencapsulated B-carotene preparation using different drying treatments. Journal of Zhejiang University-SCIENCE B, 20(11), 901-909. https://doi.org/10.1631/jzus.B1900157
Lubis, E. H., Wijaya, H., & Lestari, N. (2016). Mempelajari ekstraksi dan stabilitas total karotenoid, A dan B Cryptoxanthin dalam ekstrak buah merah (Pandanus conoideus Lamk). Jurnal Riset Teknologi Industri, 6(12), 39-53. https://doi.org/10.26578/jrti.v6i12.1517
Martiani, I., Azzahra, I. F., & Perdana, F. (2017). Aktivitas antioksidan ekstrak N-Heksan, Etil Asetat, dan Metanol daun Dewandaru (Eugenia uniflora L.). Jurnal Ilmiah Farmako Bahari, 8(2), 31-39. https://doi.org/10.52434/jfb.v8i2.783
Monitasari, A. (2020). Preparasi Serbuk Zat Warna Ekstrak Heksana dalam Wortel (Daucus carota L) dengan Metode Oven Drying sebagai Pewarna Pangan Alami. UIN Sunan Kalijaga Yogyakarta.
Muhammad, S. A., Novia, C., & Syafaatullah, A. Q. (2021). Food safety analysis and improvement concept of p-Carotene extraction from fungal fermented palm oil empty fruit bunches extraction method and solvent selection. IOP Conference Series: Materials Science and Engineering, 1143(1), 12034. https://doi.org/10.1088/1757-899x/1143/1/012034
Nagraj, G. S., Jaiswal, S., Harper, N., & Jaiswal, A. K. (2020). Carrot. In Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (pp. 323-337). Elsevier. https://doi.org/10.1016/B978-0-12-812780-3.00020-9
Pan, X., Yao, P., & Jiang, M. (2007). Simultaneous nanoparticle formation and encapsulation driven by hydrophobic interaction of casein-graft-dextran and B-carotene. Journal of Colloid and Interface Science, 315(2), 456-463. https://doi.org/10.1016/j.jcis.2007.07.015
Rifqi, M., Setiasih, I. S., & Cahayana, Y. (2020). Total B-carotene of B-carotene carrot powder (Daucus carota L.) encapsulation result. IOP Conference Series: Earth and Environmental Science, 443(1), 012063. https://doi.org/10.1088/1755-1315/443/1/012063
Saini, R. K., & Keum, Y.-S. (2018). Carotenoid extraction methods: A review of recent developments. Food Chemistry, 240, 90-103. https://doi.org/10.1016/j.foodchem.2017.07.099
Simkin, A. J. (2021). Carotenoids and Apocarotenoids in Planta: Their Role in Plant Development, Contribution to the Flavour and Aroma of Fruits and Flowers, and Their Nutraceutical Benefits. Plants, 10(11), 2321. https://doi.org/10.3390/plants10112321
Srivastav, A. D., Singh, V., Singh, D., Singh, S., Patel, S. K., Kumar, D., Yadav, S., Giri, B. S., & Singh, D. (2022). Nelumbo nucifera leaves as source of water-repellent wax: Extraction through polar and non-polar organic solvents. Journal of the Indian Chemical Society, 99(8), 100632. https://doi.org/10.1016/j.jics.2022.100632
Starek, M., Guja, A., Dabrowska, M., & Krzek, J. (2015). Assay of B-carotene in dietary supplements and fruit juices by TLC-densitometry. Food Analytical Methods, 8(5), 1347-1355. https://doi.org/10.1007/s12161-014-0019-0
Wagner, L. A., & Warthesen, J. J. (1995). Stability of spray-dried encapsulated carrot carotenes. Journal of Food Science, 60(5), 1048-1053. https://doi.org/10.1111/j.1365-2621.1995.tb06290.x
Wahyuni, F. D., Shalihah, I. M., & Nurtiana, W. (2020). Carotenoids as natural colorant: a review. Food ScienTech Journal, 2(2), 94. https://doi.org/10.33512/fsj.v2i2.9940
Yara-Varón, E., Fabiano-Tixier, A. S., Balcells, M., Canela-Garayoa, R., Bily, A., & Chemat, F. (2016). Is it possible to substitute hexane with green solvents for extraction of carotenoids? A theoretical versus experimental solubility study. RSC Advances, 6(33), 27750-27759. https://doi.org/10.1039/C6RA03016E
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2022 Author

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish in Indonesian Journal of Halal Research agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Indonesian Journal of Halal Research by Halal Center UIN Sunan Gunung Djati Bandung is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at https://journal.uinsgd.ac.id/index.php/ijhar.