Optimization of Carotenoid Extraction from Yellow Passion Fruit Pomace Using Ultrasound-assisted Extraction and Coconut Oil as a Solvent

https://doi.org/10.22146/ifnp.86602

Paramita Dyah Pratiwi(1), Andriati Ningrum(2*), Supriyadi Supriyadi(3)

(1) Department of Food and agricultural Product technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(2) Department of Food and agricultural Product technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(3) Department of Food and agricultural Product technology, Faculty of Agricultural Technology, Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Passion fruit pomace, a by-product of passion fruit juice processing, is a source of carotenoids that can be utilized for food products as an antioxidant. The purpose of this study was to determine the optimum condition of carotenoid extraction process from passion fruit pomace using ultrasonic waves with coconut oil as a solvent, to determine the physicochemical properties of carotene-enriched coconut oil and the physicochemical properties of carotene-enriched coconut oil blended with sesame oil. The variables studied were extraction time (X1) and extraction temperature (X2). Response Surface Methodology (RSM) with the design of Central Composite Face-centered Design (CCF) is used to obtain a mathematical model that corresponds to the relationship between total carotenoid and the variables that influence it. After that, coconut oil will be evaluated on its quality including total carotenoids and antioxidant activity, compared to extraction with conventional methods (maceration). Sesame oil was blended with the carotene-enriched coconut oil extract to improve its antioxidant stability. The results showed that the optimum condition of the yellow passion fruit pomace carotenoid extraction with ultrasound-assisted extraction was 30 minutes and at 35 °C. Characteristics of carotenoid-enriched coconut oil from ultrasound-assisted extraction had higher total carotenoid content (15.79 μg of carotenoids/g oil) compared to conventional extraction (9.47 μg of carotenoids/g oil) and had higher antioxidant activity (80%RSA). Characteristics of mixed oils between carotenoid-enriched coconut oil and sesame oil have higher peroxide, lower Oxidative Stability Index, and higher antioxidant activity.


Keywords


carotenoid, central composite design, coconut oil, response surface methodology, yellow passion fruit pomace

Full Text:

PDF


References

Aladedunye, F. & Przybylski, R. (2013). Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content. Food Chemistry, 141, 2373-2380.

Ansar, N., & Azis, A. D. (2019). Effect of Vacuum freeze-drying condition and maltodextrin on the physical and sensory characteristics of passion fruit (Passiflora edulis sims) extract. IOP Conf. Series: Earth and Environmental Science, 355. doi:10.1088/1755-1315/355/1/012067.

Anonim. (1992). Standard Nasional Indonesia: Mutu dan Cara Uji Minyak Kelapa. Dewan Standardisasi Nasional. 1–3.

AOAC. (2006). Official Methods of Analysis of the Association of Official Analytical Chemists. Washington: Association of Official Analytical Chemist.

AOCS. (2009). Official Methods of Analysis of the American Oil Chemists Society. Washington: American Oil Chemists Society.

Azad, Md., Abul Kalam & Ali, Mohammad & Akter, Mst & Rahman, Md., Jiaur & Ahmed, Maruf. (2014). Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening. Journal of Food and Nutrition Sciences, 2, 30-35. 10.11648/j.jfns.20140202.12.

Banerjee, A., Dasgupta, N., & De, B. (2005). In vitro study of antioxidant activity of Syzygium cumini fruit. Food Chemistry, 90, 727–733.

Ben Hammouda, I., Triki, M., Matthäus, B., & Bouaziz, M. (2018). A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil. Journal of agricultural and food chemistry, 66(13), 3514–3523. https://doi.org/10.1021/acs.jafc.7b05163

Bhatnagar, A. S., Prasanth Kumar, P. K., Hemavathy, J. & Gopala Krishna, A. G. (2009). Fatty Acid Composition. Oxidative Stability. and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. Journal of the American Oil Chemists’ Society, 86, 991–999.

Budiyanto, Silsia, D., Efendi, Z., & Janika, R. (2010). Perubahan kandungan β-karoten. asam lemak bebas dan bilangan peroksida minyak sawit merah selama pemanasan. AGRITECH, 30(2), 75-79.

Chandrashekar, P., Lokesh, B. R., & Krishna, A. G. G. (2010). Hypolipidemic effect of blends of coconut oil with soybean oil or sunflower oil in experimental rats. Food Chemistry, 123, 728–733.

Chemat, F., Zill-E-Huma, & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing. preservation and extraction. Ultrasonics Sonochemistry, 18, 813–835.

de Oliveira, R. C., de Barros, S. T. D. & Gimenes, M. L. (2013). The extraction of passion fruit oil with green solvents. Journal of Food Engineering, 117, 458–463.

de Oliveira, A. C., Valentim, I. B., Silva, C. A., Bechara, E. J. H., de Barros, M. P., Mano, C. M. & Goulart, M. O. F. (2009). Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chemistry, 115, 469–475.

da Silva, J. K. Cazarin, C. B. B., Batista, Ă. G. & Maróstica. M. (2014). Effects of passion fruit (Passiflora edulis) byproduct intake in antioxidant status of Wistar rats tissues. LWT - Food Science and Technology, 59, 1213–1219.

Foo, S. C., Yusoff, F. M., Ismail, M., Basri, M., Yau, S. K., Khong, N. M. H., Chan, K. W., & Ebrahimi, M. (2017). Antioxidant capacities of fucoxanthin-producing algae as influenced by their carotenoid and phenolic contents. Journal of Biotechnology, 241, 175–183.

Goula, A. M., Ververi, M., Adamopoulou, A., & Kaderides, K. (2017). Green ultrasound-assisted extraction of carotenoids from pomegranate wastes using vegetable oils. Ultrasonics Sonochemistry, 34, 821–830.

Handajani, S., Manuhara, G. J., & Anandito, R. B. K. (2010). Pengaruh suhu ekstraksi terhadap karakteristik fisik, kimia, dan sensoris minyak wijen. AGRITECH, 30, 116–122.w

Ketaren, S. (2008). Minyak dan Lemak Pangan. Jakarta: UI Press.

Kivevele T., Agarwal, A. K., Gupta, T., & Mbarawa, M. (2011). Oxidation Stability of Biodiesel Produced from Non-Edible Oils of African Origin. SAE International Technical Paper. 2011-01. https://doi.org/10.4271/2011-01-1202

Kivevele, T., Agarwal, A., Gupta, T., and Mbarawa, M. Oxidation Stability of Biodiesel Produced from Non-Edible Oils of African Origin. SAE Technical Paper, 2011-01-1202, 2011, https://doi.org/10.4271/2011-01-1202.

Lee, J., Lee, Y., & Choe, E. (2008). Effects of sesamol sesamin. and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate. LWT - Food Science and Technology, 41, 1871–1875.

Li, Y., Fabiano-Tixier, A. S., Tomao, V., Cravotto, G., & Chemat, F. (2013). Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent. Ultrasonics Sonochemistry, 20, 12–18.

Lópes-Vargas, J. H., Fernández-Lópes, J., Pérez-Álvarez, J. A., Viuda-Martos M. (2013) Chemical, physico-chemical, technological, antibacterial, and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Research International, 51, 756–763.

Malacrida, C. R. & Jorge, N. (2012). Yellow passion fruit seed oil (Passiflora edulis f. flavicarpa): physical and chemical characteristics. Brazilian Archives of Biology and Technology, 55, 127–134.

Mercadante, A. Z., Britton, G., & Rodriguez-Amaya, D. B. (1998). Carotenoids from Yellow Passion Fruit (Passiflora e dulis). Journal of Agricultural and Food Chemistry, 46, 4102–4106.

Metrohm, A. G. (2013). Oxidative stability of oils and fats—Rancimat method. Metrohm application bulletin, 204/2 e, 1–4.

Munhoz, D. R., Moreira, F. K., Bresolin, J. D., Bernardo, M. P., Sousa, C. P., De & Mattoso, L. H. C. (2018). Sustainable Production and In vitro Biodegradability of Edible Films from Yellow Passion Fruit Co-products via Continuous Casting. ACS Sustainable Chemistry & Engineering, 6, 9883–9892.

Ningrum, A., Minh, N. N., & Schreiner, M. (2015). Carotenoids and Norisoprenoids as Carotenoid Degradation Products in Pandan Leaves (Pandanus amaryllifolius Roxb.). International Journal of Food Properties, 18, 1905–1914.

Nishino, A., Yasui, H., & Maoka, T. (2017). Reaction and Scavenging Mechanism of β-Carotene and Zeaxanthin with Reactive Oxygen Species. Journal of Oleo Science, 66(1), 77–84. https://doi.org/10.5650/jos.ess16107

Oliveira, D. A., Angonese, M., Gomes, C. F., & Ferreira, S. R. S. (2016). Valorization of passion fruit (Passiflora edulis sp.) by-products: Sustainable recovery and biological activities. Journal of Supercritical Fluids, 111, 55–62.

Ovani, I. (2013). Pengembangan minuman emulsi minyak bekatul berflavor kaya Antioksidan untuk pencegahan penyakit tidak menular. Skripsi. Institut Pertanian Bogor.

Park, P. W. & Goins, R. E. (1994). In situ preparation of fatty acids methyl ester for analysis of fatty acids compotition in food. Journal of Food Science, 59, 1262-1266.

Pertuzatti, P. B., Sganzerla, M., Jacques, A. C., Barcia, M. T., Zambiazi, R. C. (2015). Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems. Food Science and Technology, 64, 259-263.

Rodriguez-Amaya, D. B. (2001). A guide to carotenoid analysis in food. Washington DC: ILSI Press.

Sachindra, N. M. & Mahendrakar, N. S. (2005). Process optimization for extraction of carotenoids from shrimp waste with vegetable oils. Bioresource Technology, 96, 1195–1200.

Saini, R. K. & Keum. Y. (2018). Carotenoid extraction methods: A review of recent developments. Food Chemistry, 240, 90–103.

Santos, D. T., Cavalcanti, R. N., Rostagno, M. A., Queiroga, C. L., Eberlin, M. N., Meireles. M. A. A. (2013). Extraction of Polyphenols and Anthocyanins from the Jambul (Syzygium cumini). Fruit Food & Publication Health, 3, 12-20.

Serjouie, S., Tan, C. P., Mirhosseini, H., & Che Man, Y. B. (2010). Effect of vegetable- based oil blends on physicochemical properties of oils during deep fat-frying. American Journal of Food Technology, 5, 310-323.

Ribeiro da Silva, L. M., Teixeira de Figueiredo, E. A., Silva Ricardo, N. M., Pinto Vieira, I. G., Wilane de Figueiredo, R., Brasil, I. M., & Gomes, C. L. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food chemistry, 143, 398–404. https://doi.org/10.1016/j.foodchem.2013.08.001

Stal, W. & Seis, H. (2003). Antioxidant Activity of Carotenoids. Mol Aspects Med, 24(6), 345-351. doi: 10.1016/s0098-2997(03)00030-x.

Sunil, L., Reddy, P. V., Krishna, A. G. G., & Urooj, A. (2015). Retention of natural antioxidants of blends of groundnut and sunflower oils with minor oils during storage and frying. Journal of Food Science and Technology, 52, 849–857.

Tan, C. P., Man, Y. B. C., Selamat, J. & Yusoff, A. (2002). Analytical, Nutritional, and Clinical Methods Section Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry, 76, 385–389.

Tapiero, H., Townsend, D. M. & Tew, K. D. (2004). The role of carotenoids in the prevention of human pathologies, 58, 100–110.

Tiwari, M. R., Tiwari, K. K., & Toliwal, S. D. (2014). Studies on Thermal Stability of Palm-Sesame Oil Blends during Deep-Fat Frying. Journal of Scientific and Industrial Research, 73, 153-156.

Vicario, I. M., Heredia, F. J. & Mele, A. J. (2007). Food Chemistry Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain. Food Chemistry, 101, 177–184. https://doi.org/10.1016/j.foodchem.2006.01.023

Yates, M., Ramos, M., Martin-luengo, M. A., Maria, A., Serrano, M. & Zurdo, V. (2017). Multivalorization of apple pomace towards materials and chemicals. Waste to wealth, 143.



DOI: https://doi.org/10.22146/ifnp.86602

Article Metrics

Abstract views : 874 | views : 625

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.