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Cellulolytic Treatment: A Competent Approach to Improve Extraction and Storage Stability of Carotenoids from Kinnow (Citrus reticulate) Peel
Corresponding Author(s) : Muhammad Aamir
Asian Journal of Chemistry,
Vol. 30 No. 3 (2018): Vol 30 Issue 3
Abstract
The purified cellulolytic enzyme was applied in carotenoid extraction from the Kinnow mandarin peel. The results revealed that the highest yield (8.60 ± 0.44 mg/100 g peel) of carotenoids was observed in T4, a combination of 250 IU both of CMCase and Pectinase/100 g peel whereas, the minimum recovery (3.21 ± 0.17 mg/100 g peel) was found in case of T0 (control). To assess the storage stability, the extracted carotenoids were subjected to different conditions for light and temperature. When the pigment was stored at 30 °C in dark, it showed more stability than in light. Similarly, pigment stability was adversely affected by increasing storage temperature and the loss was more pronounced at higher temperature as compared to refrigeration. After freeze drying, the stability of the extracted pigment was assessed; high retention was observed when stored in darkness or under refrigerated conditions.
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- Anonymous, Pakistan Horticulture Development Export Company, Lahore, Pakistan (2011).
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- S.A. Desobry, F.M. Netto and T.P. Labuza, Crit. Rev. Food Sci. Nutr., 38, 381 (1998); https://doi.org/10.1080/10408699891274255.
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References
Anonymous, Pakistan Horticulture Development Export Company, Lahore, Pakistan (2011).
S.K. Lee and A.A. Kader, Postharvest Biol. Technol., 20, 207 (2000); https://doi.org/10.1016/S0925-5214(00)00133-2.
A.J. Melendez-Martinez, I.M. Vicario and F.J. Heredia, Food Chem., 101, 177 (2007); https://doi.org/10.1016/j.foodchem.2006.01.023.
J.A. Manthey and K. Grohmann, J. Agric. Food Chem., 49, 3268 (2001); https://doi.org/10.1021/jf010011r.
N. Altaf, A.R. Khan and J. Hussain, Pak. J. Bot., 40, 599 (2008).
A. Bocco, M. Cuvelier, H. Richard and C. Berset, J. Agric. Food Chem., 46, 2123 (1998); https://doi.org/10.1021/jf9709562.
N.R. Khule, N.B. Mahale, D.S. Shelar, M.M. Rokade and S.R. Chaudhari, Der Pharm. Lett., 4, 558 (2012).
R. Llorach, J.C. Espin, F.A. Tomas-Barberan and F. Ferreres, J. Agric. Food Chem., 51, 2181 (2003); https://doi.org/10.1021/jf021056a.
S. Tekwani and P.M. D’mello, Int. J. Adv. Pharm. Sci., 1, 381 (2010);
K.A. Steinmetz and J.D. Potter, J. Am. Diet. Assoc., 96, 1027 (1996); https://doi.org/10.1016/S0002-8223(96)00273-8.
M.J. Shrubsole, F. Jin, Q. Dai, X.O. Shu, J.D. Potter, J.R. Hebert, Y.T. Gao and W. Zheng, Cancer Res., 61, 7136 (2001).
R.C. Ranveer, S.N. Patil and A.K. Sahoo, Food Bioprod. Process., 91, 370 (2013); https://doi.org/10.1016/j.fbp.2013.01.006.
K. Grohmann and E.A. Baldwin, Biotechnol. Lett., 14, 1169 (1992); https://doi.org/10.1007/BF01027023.
R. Bassi, B. Pineau, P. Dainese and J. Marquardt, Eur. J. Biochem., 212, 297 (1993); https://doi.org/10.1111/j.1432-1033.1993.tb17662.x.
I. Cinar, Food Chem., 89, 397 (2005); https://doi.org/10.1016/j.foodchem.2004.02.048.
R.G.D. Steel and J.H. Torrie, Principles and Procedures of Statistics. McGraw Hill, New York (1997).
F. De Sio, L. Servillo, R. Loiuduce and D. Castaldo, Acta Aliment., 30, 395 (2001); https://doi.org/10.1556/AAlim.30.2001.4.8.
L. Laroze, C. Soto and M.E. Zúñiga, Electron. J. Biotechnol., 13, 1 (2010); https://doi.org/10.2225/vol13-issue6-fulltext-12.
I. Çinar, Process Biochem., 40, 945 (2005); https://doi.org/10.1016/j.procbio.2004.02.022.
Y.C. Tang and B.H. Chen, Food Chem., 69, 11 (2000); https://doi.org/10.1016/S0308-8146(99)00216-2.
S.A. Desobry, F.M. Netto and T.P. Labuza, Crit. Rev. Food Sci. Nutr., 38, 381 (1998); https://doi.org/10.1080/10408699891274255.
Y.W. Park, J. Food Sci., 52, 1022 (1987); https://doi.org/10.1111/j.1365-2621.1987.tb14266.x.
S.S. Arya, V. Natesan and P.K. Vijayaraghavan, J. Food Technol., 18, 177 (1983); https://doi.org/10.1111/j.1365-2621.1983.tb00258.x.
B. Delia and R. Amaya, Stability of Carotenoids During the Storage of Foods: Chemical, Biological and Nutritional Aspects, Elsevier Science Publishers, vol. 1, Amsterdam (1993).