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Determination of carotenoids content from varieties of food waste using solvent extraction method

Annually, there was 1/3 of food lost from food supply chain of farm to table, causing economic lost and environmental impacts. In fact, bioactive compounds found in food waste such as carotenoids could be utilized for other beneficial purpose. An experiment was conducted to extract carotenoids from...

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Main Author: Pang, Sze Pui
Format: Undergraduate Final Project Report
Published: 2020
Online Access:http://discol.umk.edu.my/id/eprint/4328/
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spelling my.umk.eprints.43282022-05-23T08:25:32Z http://discol.umk.edu.my/id/eprint/4328/ Determination of carotenoids content from varieties of food waste using solvent extraction method Pang, Sze Pui Annually, there was 1/3 of food lost from food supply chain of farm to table, causing economic lost and environmental impacts. In fact, bioactive compounds found in food waste such as carotenoids could be utilized for other beneficial purpose. An experiment was conducted to extract carotenoids from varieties of food waste, quantify them and determine their antioxidant properties. Food wastes preferred were carrot peel, mango peel, banana peel, orange peel and tomato skin whereas solvents used were acetone, ethanol and hexane. Acetone, the most effective solvent was preferred to extract carotenoids from each food waste with their absorbance values being measured using spectrophotometer. DPPH and ABTS assays were used to indicate antioxidant properties of each extract. The results showed that total carotenoid content in mango peel, orange peel, banana peel, tomato peel, and carrot peel were 11.924 µg/g, 11.446 µg/g, 10.308 µg/g, 0.459 µg/g and 0.344 µg/g respectively. In DPPH assay, antioxidant activities of banana peel, carrot peel, orange peel, mangoes peel and tomato skin were 86.714 %, 85.154 %, 81.728 %, 78.470 % and 28.754 % respectively. In ABTS assay, orange peel, mangoes peel, tomato skin, carrot peel and banana peel were with antioxidant activities of 94.872 %, 88.259 %, 87.449 %, 85.693 % and 85.255 % respectively. Food wastes with high carotenoid content and antioxidant activity can be utilized for value adding purposes such as food fortification, nutritional supplement and prolonging products' shelf life. Environmental problems due to food waste accumulation could be greatly reduced and data obtained could aid in future research. 2020 Undergraduate Final Project Report NonPeerReviewed Pang, Sze Pui (2020) Determination of carotenoids content from varieties of food waste using solvent extraction method. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description Annually, there was 1/3 of food lost from food supply chain of farm to table, causing economic lost and environmental impacts. In fact, bioactive compounds found in food waste such as carotenoids could be utilized for other beneficial purpose. An experiment was conducted to extract carotenoids from varieties of food waste, quantify them and determine their antioxidant properties. Food wastes preferred were carrot peel, mango peel, banana peel, orange peel and tomato skin whereas solvents used were acetone, ethanol and hexane. Acetone, the most effective solvent was preferred to extract carotenoids from each food waste with their absorbance values being measured using spectrophotometer. DPPH and ABTS assays were used to indicate antioxidant properties of each extract. The results showed that total carotenoid content in mango peel, orange peel, banana peel, tomato peel, and carrot peel were 11.924 µg/g, 11.446 µg/g, 10.308 µg/g, 0.459 µg/g and 0.344 µg/g respectively. In DPPH assay, antioxidant activities of banana peel, carrot peel, orange peel, mangoes peel and tomato skin were 86.714 %, 85.154 %, 81.728 %, 78.470 % and 28.754 % respectively. In ABTS assay, orange peel, mangoes peel, tomato skin, carrot peel and banana peel were with antioxidant activities of 94.872 %, 88.259 %, 87.449 %, 85.693 % and 85.255 % respectively. Food wastes with high carotenoid content and antioxidant activity can be utilized for value adding purposes such as food fortification, nutritional supplement and prolonging products' shelf life. Environmental problems due to food waste accumulation could be greatly reduced and data obtained could aid in future research.
format Undergraduate Final Project Report
author Pang, Sze Pui
spellingShingle Pang, Sze Pui
Determination of carotenoids content from varieties of food waste using solvent extraction method
author_facet Pang, Sze Pui
author_sort Pang, Sze Pui
title Determination of carotenoids content from varieties of food waste using solvent extraction method
title_short Determination of carotenoids content from varieties of food waste using solvent extraction method
title_full Determination of carotenoids content from varieties of food waste using solvent extraction method
title_fullStr Determination of carotenoids content from varieties of food waste using solvent extraction method
title_full_unstemmed Determination of carotenoids content from varieties of food waste using solvent extraction method
title_sort determination of carotenoids content from varieties of food waste using solvent extraction method
publishDate 2020
url http://discol.umk.edu.my/id/eprint/4328/
_version_ 1763303398848856064
score 13.211869

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