Extraction of carrot (Daucus carota L.) carotenes under different conditions

Martina Fikselová, Stanislav Šilhár, Ján Mareček and Helena Frančáková
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Martina Fikselová: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic
Stanislav Šilhár: Food Research Institute, Biocenter Modra, Modra, Slovak Republic
Ján Mareček: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic
Helena Frančáková: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovak Republic

Czech Journal of Food Sciences, 2008, vol. 26, issue 4, 268-274

Abstract: This paper describes carotenes extraction from carrot under different conditions involving different temperatures, treatment of samples, and solvents (ethanol, 2-propanol). Carrot roots (Daucus carota L. cv. Nevis F1) were tested for the extraction yields of carotenes at temperatures 20°C, 40°C, and 60°C, the samples having been examined after harvest, after cold storage (stored at 5°C), and after freezing (-18°C). In connection with the technology of the carotenoid concentrate production from carrots, it was found that the solubility and yield of carotene from carrot depend on the temperature and the time of extraction as well as the treatment of the sample. It was revealed that the best extraction efficiency was achieved with the samples treated by freezing and using the extraction 60°C for 2-4 hours. Higher temperatures caused an increase in the carotenoid concentrations. The carrot variety Nevis F1 and the extraction at 60°C were used for the model production of carotenoid concentrate.

Keywords: carrot; extraction; carotenes; dyestuff; yield of β -carotene; temperature of extraction (search for similar items in EconPapers)
Date: 2008
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:4:id:9-2008-cjfs

DOI: 10.17221/9/2008-CJFS

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