Extraction of β-carotenes from palm oil mesocarp using sub-critical R134a

• Published in: Food chemistry Vol. 125; no. 1; pp. 262 - 267
• Main Authors: Mustapa, A.N., Manan, Z.A., Mohd Azizi, C.Y., Setianto, W.B., Mohd Omar, A.K.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-03-2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: beta-carotene; Biological and medical sciences; Fat industries; Food industries; food processing wastes; Fundamental and applied biological sciences. Psychology; mesocarp; Palm mesocarp; Palm oil; palm oils; pressure; solubility; solvents; Sub-critical R134a; Supercritical fluid extraction; temperature; yields; β-Carotene; Palm oil; Palm mesocarp; Supercritical fluid extraction; β-Carotene; Sub-critical R134a; Carotene; Pigments; Vegetable oil; Edible oil; Carotenoid
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2010.08.042

Sub-critical extraction of palm oil from palm mesocarp using R134a solvent was conducted via the dynamic mode to investigate the ability of R134a to extract
β-carotene. The yield of palm oil and the solubility of
β-carotene were investigated at 40, 60 and 80
°C and pressure range from 45–100
bar. The extracted oil was analysed for
β-carotene content using UV–Vis spectrophotometry. The results showed that palm oil yield increased with pressure and temperature. The maximum solubility of
β-carotene was obtained at 100
bar and 60
°C while the lowest solubility occurred at 80
bar and 40
°C. The higher concentration of extracted
β-carotene ranging from 330–780
ppm as compared to that achieved through conventional palm oil processing indicates that extraction of
β-carotene using R134a is viable.