Carotenoids : extraction, fractionation, identification from some food processing wastes and utilization as natural colorant in spaghetti \

Abstract EN

Carotenoids from tomato processing wastes (TPW), mango peels (MP), corn gluten (CG) and agriculture dill waste (DW) were extracted by different methods and identified by thin layer chromatography.

Extraction with acetone : hexane (2 : 3,V/V) was found as the most efficient method in extracting carotenoids from TPW, MP and DW.

Meanwhile, the ethyl alcohol (95%) was the most efficient solvent in extracting carotenoids from CG.

Lycopene and ?-carotene represented the highest fractions in TPW and MP, respectively.

Zeaxanthin was the major pigment in CG, while lutein was the predominant in DW.

Spectral characteristics of the isolated pure fractions were measured.

Carotenoids extracts were used for coloring spaghetti.

Spaghetti was dehydrated by hot air oven and microwave.

Drying caused loss in carotenoids content.

Supplementation of spaghetti with 0.5 or 1% carotenoids extracts significantly improved its color scores and the overall acceptability with no change in the preference of appearance and flavor.