Isolation of β-Carotenoids for Yellow Pigment as Food Colorant with Antioxidant Compound from Cucurbita moschata Flower

Yan YW, Simon SE and Jayaku

Abstract

In the current study, the carotenoid pigment was extracted from the corolla of Cucurbita moschata as food colourant with antioxidant property using acetone and hexane. The pure carotenoid was separated by giving water, brine and solvent wash. These carotenoid extract were further used for the TLC analysis. The carotenoid extract was compared with the β- carotene standard and resulted with the two spots. The Rf value was 0.786 (dark orange) and 0.12 (light yellow). Antioxidant assay using TLC was done using DPPH method. Yellow and white band formation confirms that the carotenoid extract having antioxidant. The absorbance was scanned for the carotenoid extract using UV/VIS spectrophotometer and was found to have four compounds at 662.5, 613.0, 497.0, and 436.5 nm. Carotenoid test was carried out for the respective sample. Acetone disappearance confirms that the sample contain carotenoids. Two antioxidant activities were determined for the carotenoid extract. The Phosphomolybdenum method results with the 75.549% of antioxidant concentration and ferric ion reducing antioxidant power assay (FRAP) reveals with the 2.916% of antioxidant concentration. The carotenoid pigment not only plays a role in pharmaceutical, but also in neutraceutical applications. Thus the carotenoid content with antioxidant was detected by UV/VIS spectrophotometer and the compound was separated by column chromatography as food colourant.