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

  • Authors

    • Rashidi Othman
    • Ainaa Eliah Abu Bakar
    • Noraini Mahmad
    • Norshazila Shahidan
    2018-12-29
    https://doi.org/10.14419/ijet.v7i4.43.25837
  • Beta-carotene, Chromaticity, and Stability

  • Abstract

    This study focused on the chromaticity of Beta-carotene extracted from pumpkin (Cucurbita moschata) by using extracts of ethyl acetate. 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 different 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 temperatures, 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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  • How to Cite

    Othman, R., Eliah Abu Bakar, A., Mahmad, N., & Shahidan, N. (2018). Chromaticity Stability of Beta-Carotene from Pumpkin (Cucurbita Moschata). International Journal of Engineering & Technology, 7(4.43), 145-148. https://doi.org/10.14419/ijet.v7i4.43.25837

    Received date: 2019-01-13

    Accepted date: 2019-01-13

    Published date: 2018-12-29