Studles On The Color Retention And Half-Life Of The Enzyme Extracted Carotenoproteins From Plant Tissuıes

Year 2003, Volume: 7 Issue: 3, 119 - 123, 01.09.2003

İnci Çınar Özer Çınar

Abstract

 Carotcnoprotein~, enzymatically extracted from the orange peel, sweet potato and carrot, were stored at 25°(' ligtıt1 25°C dark, 4°C and 40°C for the color retention and the half-life studies. Rate coıııstants were also cakulated from the percentage retention of color vs. time plots by the best mathematical fits .. The percentage color retentions of the samples wt>ıre very good resulting in their promising use in foods. Storage at 4°C resulted in the higher retentions of ,:arotenoid color for ali three samples as expeded. The highcst percentage retention of carotenoid rnior was in sweet potato followed by orange peel and carrot stored at 4°C with the rate constanıts of 0.4164, 0,0100 and 0,0166 respectively. The lıalf-lifes of the sam pi es were 97 days in sweet potato, 78 days in orange peel and 50 days in carrot samp!es stored at 4°C.

Keywords

, half life, cellulase, extraction, pectinase, carotenoids

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