The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents

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The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents

This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h)...

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Bibliographic Details
Main Authors:	Norshazila S., Koy, C.N., Rashidi O., Ho, L.H., Azrina I, Nurul Zaizuliana R.A., Zarinah Z.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/10675/ http://journalarticle.ukm.my/10675/1/07%20Norshazila%20S..pdf

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