EXTRACTION AND CHROMATOGRAPHIC IDENTIFICATION OF CAROTENOIDS OF RED PEPPER | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 3, Issue 2, June 2008, Page 143-161 PDF (971.39 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2008.431578 | ||||
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| Abstract | ||||
| The aim of this investigation was to extract the pigments from red pepper and to identify its components. Dried red pepper extracts showed higher absorption intensity than those of the fresh red pepper. The HPLC-chromatogram shows that the red pepper pigments consist of about 20 fractions, which have been identified according to their absorption spectrums. The major component of red pepper pigments in the fresh sample was the red color of capxanthin (52.31 %). The other components in the extract were zeaxanthin, capsorubin, violaxanthin, cryptoxanthin and lutein. Drying of red pepper samples facilitated the extraction of more pigment components such as anthraxanthin, capsorubin esters as well as α and β- carotenes. The optical density of the red pepper extracts increased with increasing the extraction time and temperatures in solid: solvent ratio of 1:2, compared with the 1:4 ratio. The calculated rate constant κ (min-1) values for the pigment extraction were increased with increasing temperature in both untreated and steam-blanched dried red pepper, which ranging 0.013 to 0.023 min-1 in the untreated extracts (1:2). Also, the activation energy values (of the extraction process) ranged between 23.1 to 58.9 KJ/mol for untreated and steam-blanched dried samples. The color parameters of the ethanolic extracts, (a) and chroma values were increased while (b) and hue values were decreased with the progress of extraction time and with increasing extraction temperature. The equilibrium moisture contents of red pepper powder were higher in the untreated red pepper compared with the steam- blanched samples, which varied between 0.094 to 0.455 g H 0/g DM2 EXTRACTION AND CHROMATOGRAPHIC IDENTIFICATION144 in the aw range of 0.11 to 0.85, respectively. Halsey equation found to be the best isotherms equation to fit the experimental data for a wide range of water activity (0.11-0.85). | ||||
| Keywords | ||||
| Keywords: Red pepper; Ethanol; Extraction; HPLC technique; Total extractable color; Chroma; Carotenoid contents; Moisture sorption isotherms | ||||
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