The effect of cooking frequency toward the quality of carotenes from crude palm oil and carrot extract

Winata, Ricky (2011) The effect of cooking frequency toward the quality of carotenes from crude palm oil and carrot extract. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Carotenes are a large group of intense red and yellow pigments found in all plants.Crude palm oil and carrot are known as the rich sources of carotenes in nature.However, during the processing of crude palm oil into vegetable oil, most of the carotene is destroyed. Carotenes contained in carrot is also destroyed during cooking.Thus by introducing the solvent extraction, carotenes in the crude palm oil and carrot can be recovered before it is destroyed. Besides that, carotenes is also found in the cooking oil. Cooking oil often used several times for frying.During frying, several chemical reaction happened and will affect the quality of oil.Therefore, in this experiment, two natural source of carotenes were used (Crude palm oil and Carrot- Daucus Carota L), five different solvent were used for the extraction (n-hexane,diethyl ether,petroleum ether,petroleum benzene,and chloroform), and five cooking frequency of frying simulation (1x,2x,3x,4x,5x) were performed to find out the best solvent for extraction and best cooking frequency. Some analyses were carried out to measure seven parameters included the total carotenoid content, β-carotene content, photometric color index, extract yield, free fatty acid value, peroxide value, iodine value, and total phenolic compound. The data showed that several solvents significantly (p<0.05) affected the β-carotene content and photometric color index in crude palm oil extract, while no parameter significantly affected (p>0.05) in carrot extract. The increase of cooking frequency significantly (p<0.05) affected the total carotenoid content, total phenolic compound, free fatty acid value, and iodine value in carrot extract. For crude palm oil extract, the increase of cooking frequency also significantly (p<0.05) affected all those parameters, except the iodine value The β-carotene analysis is carried out by using HPLC showed that the increase of cooking frequency reduced the content of beta carotene in both crude palm oil and carrot extract.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Winata, RickyUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorManulang, MonangUNSPECIFIEDUNSPECIFIED
Thesis advisorWijaya, Julia RatnaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: carotenes; cooking frequency; carrot; crude palm oil; β-carotene
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:35
Last Modified: 20 Jul 2020 03:57
URI: http://repository.uph.edu/id/eprint/1187

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