Chromaticity Stability of Beta-Carotene from Pumpkin (Cucurbita Moschata)
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 temper...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/5743/1/FH02-FBIM-19-24114.pdf http://eprints.unisza.edu.my/5743/ |
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| Institution: | Universiti Sultan Zainal Abidin |
| Language: | English |
| Summary: | 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. |
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