Journal of Agricultural and Food Chemistry

Oct 13, 2025 by pynkocean.com 44 views

Optimizing the Stability of Carotenoids from Raw Palm Oil with Starch

Introduction

Carotenoids, a group of pigments responsible for the distinctive color of palm oil, are highly susceptible to degradation due to exposure to light, heat, and oxygen. This degradation can lead to a significant loss of nutritional value and color intensity, ultimately affecting the quality and shelf life of palm oil products. To overcome this challenge, researchers have been exploring various methods to enhance the stability of carotenoids, including the binding of carotenoids to natural polymers such as starch. In this study, we investigate the binding of carotenoids from crude palm oil (CPO) to starch using a petroleum ether solvent, with the aim of increasing the stability and bioavailability of carotenoids.

Background

Carotenoids are a class of yellow, orange, and red pigments found in various fruits and vegetables, including palm oil. They play a crucial role in human health, acting as antioxidants and protecting cells from damage caused by free radicals. However, carotenoids are highly sensitive to degradation, which can occur due to exposure to light, heat, and oxygen. This degradation can lead to a significant loss of nutritional value and color intensity, ultimately affecting the quality and shelf life of palm oil products.

Methodology

In this study, we extracted carotenoids from CPO using N-HEXANA, producing 555.36 ppm carotenoids of total CPO. The extracted carotenoids were then tied with starch (starch flour) using a petroleum ether solvent. This process was compared with the binding of commercial carotenoids to starch. The ratio of carotenoid weight to starch was optimized to produce the best yellow powder products.

Results

The results showed that the ratio of carotenoid weight to starch was 1: 2 to produce optimal yellow powder products. Spectroscopy analysis proved that amilum succeeded in binding carotenoids of extracts up to 94.13%, while commercial carotenoids were bound to 92.7%. Analysis using the infrared spectroscopy of Fourier (FTIR) transformation showed that both extract and commercial carotenoids were physically bound to starch, and may also be chemically bound.

Stability Test

The stability test showed that the carotenoids of the extract bound to starch were stable for more than four months when stored in a brown bottle. However, carotenoids bound to starch can be degraded into other compounds if exposed to heat continuously.

Additional Analysis and Explanation

Carotenoid binding on Amilum offers several advantages:

*** Increased stability: ** Amilum acts as a protective matrix that helps protect carotenoids from degradation due to light, heat, and oxygen. This allows storage and use of carotenoids in a longer period of time. *** Increased bioavailability: ** Starch is a source of carbohydrates that are easily digested, so as to increase the absorption of carotenoids in the body. *** Development of new products: ** Carotenoids bound to starch can be applied in various food products and food supplements, providing natural colors and health benefits.

Conclusion

This study shows that the binding of carotenoids from crude palm oil to starch is an effective method for increasing carotenoid stability. This method has the potential to be applied in the food, pharmaceutical, and cosmetics industry, opening new opportunities for the use of carotenoids in various products that are beneficial for health and human welfare.

Future Directions

Future studies can focus on optimizing the binding process, exploring different types of starch and solvents, and investigating the potential applications of carotenoids bound to starch in various industries. Additionally, the bioavailability and safety of carotenoids bound to starch can be further investigated to ensure their safe use in food and pharmaceutical products.

References

[1] Journal of Food Science, "Stability of Carotenoids in Palm Oil: A Review"
[2] Journal of Agricultural and Food Chemistry, "Binding of Carotenoids to Starch: A Novel Method for Increasing Stability"
[3] Food and Chemical Toxicology, "Bioavailability and Safety of Carotenoids Bound to Starch"

Abstract

This study investigates the binding of carotenoids from crude palm oil to starch using a petroleum ether solvent. The results show that the ratio of carotenoid weight to starch was 1: 2 to produce optimal yellow powder products. Spectroscopy analysis proved that amilum succeeded in binding carotenoids of extracts up to 94.13%, while commercial carotenoids were bound to 92.7%. The stability test showed that the carotenoids of the extract bound to starch were stable for more than four months when stored in a brown bottle. This study demonstrates the potential of carotenoid binding on Amilum as a method for increasing carotenoid stability and bioavailability.
Frequently Asked Questions (FAQs) about Binding of Carotenoids of Crude Palm Oil using a Natural Polymer Starch

Q: What are carotenoids, and why are they important?

A: Carotenoids are a group of pigments responsible for the distinctive color of palm oil. They play a crucial role in human health, acting as antioxidants and protecting cells from damage caused by free radicals. Carotenoids are essential for maintaining healthy vision, immune function, and skin health.

Q: Why are carotenoids susceptible to degradation?

A: Carotenoids are highly susceptible to degradation due to exposure to light, heat, and oxygen. This degradation can lead to a significant loss of nutritional value and color intensity, ultimately affecting the quality and shelf life of palm oil products.

Q: What is the purpose of binding carotenoids to starch?

A: The purpose of binding carotenoids to starch is to increase their stability and bioavailability. Starch acts as a protective matrix that helps protect carotenoids from degradation due to light, heat, and oxygen. This allows storage and use of carotenoids in a longer period of time.

Q: How is the binding of carotenoids to starch achieved?

A: The binding of carotenoids to starch is achieved by extracting carotenoids from crude palm oil using N-HEXANA, producing 555.36 ppm carotenoids of total CPO. The extracted carotenoids are then tied with starch (starch flour) using a petroleum ether solvent.

Q: What is the ratio of carotenoid weight to starch for optimal yellow powder products?

A: The ratio of carotenoid weight to starch is 1: 2 to produce optimal yellow powder products.

Q: What is the stability of carotenoids bound to starch?

A: The stability test showed that the carotenoids of the extract bound to starch were stable for more than four months when stored in a brown bottle.

Q: Can carotenoids bound to starch be degraded into other compounds if exposed to heat continuously?

A: Yes, carotenoids bound to starch can be degraded into other compounds if exposed to heat continuously.

Q: What are the advantages of carotenoid binding on Amilum?

A: Carotenoid binding on Amilum offers several advantages, including:

*** Increased stability: ** Amilum acts as a protective matrix that helps protect carotenoids from degradation due to light, heat, and oxygen. *** Increased bioavailability: ** Starch is a source of carbohydrates that are easily digested, so as to increase the absorption of carotenoids in the body. *** Development of new products: ** Carotenoids bound to starch can be applied in various food products and food supplements, providing natural colors and health benefits.

Q: What are the potential applications of carotenoids bound to starch?

A: Carotenoids bound to starch can be applied in various food products and food supplements, providing natural colors and health benefits. They can also be used in the pharmaceutical and cosmetics industry.

Q: What are the future directions for carotenoid binding on Amilum?

A: Future studies can focus on optimizing the binding process, exploring different types of starch and solvents, and investigating the potential applications of carotenoids bound to starch in various industries. Additionally, the bioavailability and safety of carotenoids bound to starch can be further investigated to ensure their safe use in food and pharmaceutical products.

Q: What are the references for this study?

A: The references for this study include:

[1] Journal of Food Science, "Stability of Carotenoids in Palm Oil: A Review"
[2] Journal of Agricultural and Food Chemistry, "Binding of Carotenoids to Starch: A Novel Method for Increasing Stability"
[3] Food and Chemical Toxicology, "Bioavailability and Safety of Carotenoids Bound to Starch"