Extraction of carotenoids from pumpkin peel and pulp: Comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions using corn oil) : [data]

Sharma, Minaxi; Bhat, Rajeev

Extraction of carotenoids from pumpkin peel and pulp: Comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions using corn oil) : [data]

dc.contributor.author	Sharma, Minaxi
dc.contributor.author	Bhat, Rajeev
dc.contributor.department	ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life Sciences	eng
dc.date.accessioned	2021-07-07T16:18:59Z
dc.date.available	2021-07-07T16:18:59Z
dc.date.issued	2021
dc.description.abstract	Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industries.	eng
dc.description.sponsorship	This work is supported by VALORTECH project, which has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No. 810630. In addition, funding received from Mobilitas Pluss ERA-Chair support (Grant no. MOBEC006 ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences) is also gratefully acknowledged.	eng
dc.identifier.uri	http://hdl.handle.net/10492/6932
dc.publisher	EMU DSpace
dc.relation	The data is related to the article: Foods 2021, 10, 787. https://doi.org/10.3390/foods10040787
dc.rights	Creative Commons Attribution 4.0 International (CC BY 4.0) ; openAccess	eng
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	pumpkin	eng
dc.subject	carotenoids	eng
dc.subject	green extraction	eng
dc.subject	ultrasound-assisted extraction	eng
dc.subject	microwaveassisted extraction	eng
dc.subject	corn oil	eng
dc.subject	antioxidant potential	eng
dc.subject	data	eng
dc.title	Extraction of carotenoids from pumpkin peel and pulp: Comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions using corn oil) : [data]	eng
dc.type	Dataset	eng