Green extraction of carotenoids from apricot flesh by ultrasound assisted corn oil extraction: Optimization, identification, and application

Andi Suo; Gongjian Fan; Caie Wu; Tingting Li; Kaiping Cong

doi:10.1016/j.foodchem.2023.136096

Green extraction of carotenoids from apricot flesh by ultrasound assisted corn oil extraction: Optimization, identification, and application

Food Chem. 2023 Sep 15:420:136096. doi: 10.1016/j.foodchem.2023.136096. Epub 2023 Apr 7.

Authors

Andi Suo¹, Gongjian Fan², Caie Wu³, Tingting Li², Kaiping Cong¹

Affiliations

¹ College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
² College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China.
³ College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China. Electronic address: wucaie@njfu.edu.cn.

PMID: 37075571
DOI: 10.1016/j.foodchem.2023.136096

Abstract

The valorization of waste apricot flesh (WAF) can solve environmental and economic problems, and also meets the demand for natural pigments. Therefore, the aim of this paper was to recover carotenoids from WAF, to determine the type and content of carotenoids in the extracts and to explore the potential of the extracts for food industry applications. The extraction conditions were optimized. The total carotenoids content (TCC) was 42.75 mg/100 g dried weight under the optimized conditions: Time: 60 min, Temperature: 41.53℃, Power: 200 W, Liquid to solid (LS) ratio: 0.10 g/mL. The highest content of carotenoids in the corn oil extracts (COE) was phytoene. Color of COE under high temperature was investigated. Carotenoids in the COE were degraded at high temperatures. The a* of fries fried by COE was 7.31 times higher than that of corn oil. This study provides guidance for the green recovery of carotenoids and valorization of WAF.

Keywords: Armeniaca sibirica L. Lam.; Pigments; Response surface method; UPLC-MS/MS.

MeSH terms

Carotenoids
Corn Oil
Plant Extracts
Prunus armeniaca*
Temperature

Substances

Corn Oil
Carotenoids
Plant Extracts