The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan

• Main Authors: Shahidan, Norshazila, Koy, C. N., Othman, Rashidi, Ho, L. H., I, Azrina, R.A., Nurul Zaizuliana, Z, Zarinah
• Format: Article
• Language: English; English
• Published: Penerbit UKM 2017
• Subjects: RS Pharmacy and materia medica; S Agriculture (General); TP Chemical technology; TP248.13 Biotechnology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/56273/1/SAINS%20MALAYSIANA.pdf; http://irep.iium.edu.my/56273/7/56273-The%20Effect%20of%20Time%2C%20Temperature%20and%20Solid%20to%20Solvent%20Ratio%20on%20Pumpkin_SCOPUS.pdf; http://irep.iium.edu.my/56273/; http://www.ukm.my/jsm/pdf_files/SM-PDF-46-2-2017/07%20Norshazila%20S..pdf

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)...