Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isolation and Physicochemical Properties of Carotenoid Pigments from Orange Peels

감귤 과피 Carotenoid 색소의 분리 및 이화학적 성질

  • Shim, Ki-Hwan (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Sung, Nack-Kie (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Kan, Kap-Suk (Dept. of Processing, Pusan Junior College) ;
  • Choi, Jine-Shang (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Jang, Chi-Won (Dept. of Food Science and Technology, Gyeongsang National University)
  • 심기환 (경상대학교 식품공학과) ;
  • 성낙계 (경상대학교 식품공학과) ;
  • 강갑석 (부산전문대학 식품가공과) ;
  • 최진상 (경상대학교 식품공학과) ;
  • 장치원 (경상대학교 식품공학과)
  • Published : 1994.02.01
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Abstract

Carotenoids isolated from orange peels were determined physicocohemical properties with TLC, UV-spectrophotometer and HPLC etc., and the results were as follows . Maximum absorption wavelength of the isolated carotenoids was 415nm when the result was similar to $\beta$-carotene as 423nm. Eight spots were obtianed from TLC, and identified lutein, lycopene, $\alpha$-carotene and $\beta$-carotene with HPLC. The effect pH during the storage period of isolate carotenoids, the period when the amount of pigment retention was over 50% in pH 5, 6 and 7 , after 10 days . The amount of pigment retention was lower in control than in treatment of sugars such as fructose, glucose and sorbitol , but sucrose was similar to the control, Isolated carotenoids were stable to ascorbic acid, and the amount of pigment retention was over 70% after 10 days. The amount of pigment retention in the effect oforganic acid was higher in treated citric acid , lactic acid and tartaric acid than in control, but lower in treated maleic acid and succinic acid. Isolated carotenoids were stable at 50 $^{\circ}C$, and the amount of pigment retention was over 50% at 10$0^{\circ}C$.

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References

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