Chromaticity Stability of Beta-Carotene from Pumpkin (Cucurbita Moschata)

Norshazila, Shahidan and Rashidi, Othman and Ainaa Eliah, Abu Bakar and Noraini, Mahmad (2018) Chromaticity Stability of Beta-Carotene from Pumpkin (Cucurbita Moschata). International Journal of Engineering & Technology, 7 (4). pp. 145-148. ISSN 2227-524X

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This study focused on the chromaticity of Beta-carotene extracted from pumpkin (Cucurbita moschata) by using extracts of ethyl ace-tate. Beta-carotene was then being dissolved in the PLA coating solution and was then being tested with different treatments which were UV-A exposed and different temperature within a period of time. For UV-A, beta-carotene was exposed until 8 hours, while for the dif-ferent temperature (-25°C, RT, and 40°C), it was exposed until 6 hours. For the CIElab result, the colour changes due to the beta-carotene being exposed under a UV-A light and showed the result was sensitive to UV-A light exposure. For a different temperature, it can be concluded that, it was a slightly different within the temperatures selected due to the Beta-carotene was stable with the tempera-tures, eventhough it was exposed for a longer time. As a conclusion, it can be said that, beta-carotene was sensitive and not stable with the light especially rather than the temperature.

Item Type: Article
Uncontrolled Keywords: Beta-carotene, Chromaticity, and Stability.
Subjects: Q Science > Q Science (General)
S Agriculture > SB Plant culture
Divisions: Faculty of Bio-resources & Food Industry
Depositing User: Rafidah M.Saaid
Date Deposited: 23 Feb 2022 07:48
Last Modified: 23 Feb 2022 07:48

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