scholarly journals CAROTENOID RETENTION IN MINIMALLY PROCESSED BIOFORTIFIED GREEN CORN STORED UNDER RETAIL MARKETING CONDITIONS

2015 ◽  
Vol 39 (4) ◽  
pp. 363-371
Author(s):  
Natália Alves Barbosa ◽  
Maria Cristina Dias Paes ◽  
Paulo Evaristo de Oliveira Guimarães ◽  
Joelma Pereira
Keyword(s):  
Vitamin A ◽  
Storage Period ◽  
Beta Carotene ◽  
Chemical Compositions ◽  
Processed Food ◽  
Minimally Processed ◽  
Total Carotenoids ◽  
Maize Cultivars ◽  
Corn Kernels ◽  
And Storage

Storing processed food products can cause alterations in their chemical compositions. Thus, the objective of this study was to evaluate carotenoid retention in the kernels of minimally processed normal and vitamin A precursor (proVA)-biofortified green corn ears that were packaged in polystyrene trays covered with commercial film or in multilayered polynylon packaging material and were stored. Throughout the storage period, the carotenoids were extracted from the corn kernels using organic solvents and were quantified using HPLC. A completely factorial design including three factors (cultivar, packaging and storage period) was applied for analysis. The green kernels of maize cultivars BRS1030 and BRS4104 exhibited similar carotenoid profiles, with zeaxanthin being the main carotenoid. Higher concentrations of the carotenoids lutein, β-cryptoxanthin, and β-carotene, the total carotenoids and the total vitamin A precursor carotenoids were detected in the green kernels of the biofortified BRS4104 maize. The packaging method did not affect carotenoid retention in the kernels of minimally processed green corn ears during the storage period.

scholarly journals Comparisons between Orange- and Green-fleshed Non-netted and Orange-fleshed Netted Muskmelons: Antioxidant Changes following Different Harvest and Storage Periods

2006 ◽  
Vol 131 (1) ◽  
pp. 110-117 ◽  
Author(s):  
D. Mark Hodges ◽  
Gene E. Lester
Keyword(s):  
Lipid Peroxidation ◽  
Cucumis Melo ◽  
Pathogenic Bacteria ◽  
Storage Period ◽  
Beta Carotene ◽  
Monodehydroascorbate Reductase ◽  
Guaiacol Peroxidase ◽  
Human Illness ◽  
And Storage ◽  
Retail Conditions

The consumption of netted muskmelons (Cucumis melo L. Reticulatus group) has raised health concerns due to pathogenic bacteria attaching to sites on the netted rind inaccessible to sanitation. The purpose of this study was to compare 1) the enzymic and nonenzymic antioxidant capacity between representative cultivars of netted muskmelon and both green- and orange-fleshed honey dew muskmelons during storage for 17 days and 2) levels of non-nutrient phytochemicals between these genotypes in consideration of ultimately substituting netted orange-fleshed with non-netted orange-fleshed muskmelon. Netted muskmelon (`Cruiser'), green-fleshed (`Honey Brew'), and orange-fleshed (`Orange Dew') muskmelons were harvested in Texas at the beginning (21 May) and at the end (11 June) of the production season in 2004. Fruit were analyzed immediately (day 0) or stored simulating retail conditions for 7 or 14 days at 7 °C and 95% ± 2% relative humidity plus 3 days at 21 °C. Both `Orange Dew' and `Honey Brew' non-netted cultivars evinced similar and less lipid peroxidation, and hence postharvest senescence, during the 17-day storage period than the netted muskmelon `Cruiser'. In comparison with `Cruiser', `Orange Dew' generally exhibited higher concentrations of ß-carotene and phenolics and, with few exceptions, higher activities of the antioxidant enzymes ascorbate peroxidase (AsPX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), catalase (CAT), guaiacol peroxidase (POX), and superoxide dismutase (SOD). Higher AsPX and SOD activities in both `Orange Dew' and `Honey Brew' appear to confer a greater resistance to lipid peroxidation in these muskmelon genotypes than to the netted `Cruiser'. `Orange Dew' also appears to be a healthier food choice not only due to its lack of a netted rind which could potentially harbour human illness-related pathogens, but also that it is superior to both `Cruiser' and `Honey Brew' in overall beta-carotene and phenolic levels.

scholarly journals Addition of lipids to cookies containing orange-fleshed sweet potatoes increases carotenoid retention

2020 ◽  
Vol 9 (12) ◽  
pp. e8191210964
Author(s):  
Laysa Borges Tomas de Sousa ◽  
Mariana Guadagnini Lisboa Soares ◽  
Adriana Paula da Silva Minguita ◽  
José Luiz Viana de Carvalho ◽  
Érica Aguiar Moraes ◽  
...  
Keyword(s):  
Sweet Potato ◽  
High Performance ◽  
Vitamin A Deficiency ◽  
Beta Carotene ◽  
Sweet Potatoes ◽  
Total Carotenoids ◽  
The One ◽  
Processing And Storage ◽  
And Storage ◽  
Excellent Source

Sweet potato is one of the seven major staple crops in the world. Although most cream-fleshed sweet potatoes are produced locally, orange-fleshed sweet potato (OFSP) is an excellent source of beta-carotene and can be promoted to alleviate vitamin A deficiency. The aim of this study was to evaluate the retention of total carotenoids (TC) and all-trans-beta-carotene (ATBC) after processing and storage of cookies with different proportions of OFSP and margarine. Cookies formulated with 18 to 22.23 g/100 g of OFSP and 28.57 to 34.6 g/100 g of margarine were analyzed by spectrophotometry and high-performance liquid chromatography. The formulation containing the highest content of OFSP (22.23 g/100 g) and 32.84 g/100 g of margarine showed greater retention of TC and ATBC after processing. Among the other samples with the same proportion of OFSP, the one containing the highest margarine concentration (34.6 g/100 g) has shown a greater capacity to maintain TC and ATBC during storage (up to 56 days), demonstrating lipids important role in the preservation of these components.

RETENÇÃO DE CAROTENOIDES EM MILHO BIOFORTIFICADO APÓS MOAGEM VIA SECA E DURANTE ARMAZENAMENTO DOS SEUS DERIVADOS

2018 ◽  
Vol 17 (3) ◽  
pp. 502
Author(s):  
MARIA CRISTINA DIAS PAES ◽  
BETANIA DINIZ VOLPI ◽  
PAULO EVARISTO DE OLIVEIRA GUIMARÃES
Keyword(s):  
Zea Mays ◽  
Vitamin A ◽  
High Performance ◽  
Vitamin A Deficiency ◽  
Storage Period ◽  
Corn Meal ◽  
Dry Milling ◽  
Total Carotenoids ◽  
Fine Meal ◽  
Complementary Strategy

 RESUMO - O presente estudo teve por objetivo determinar a retenção de carotenoides em milho biofortificado com carotenoides precursores de vitamina A (ProVA) processado através da moagem a seco e nos derivados canjica, fubá e creme de milho, durante o armazenamento pós-processamento por 24 dias. O perfil de carotenoides foi determinado por cromatografia líquida de alta eficiência (CLAE) e o total de carotenoides precursores de vitamina A foi quantificado a partir das concentrações de α-caroteno, β-caroteno e β-criptoxantina. Os produtos da moagem via seca dos grãos de milho biofortificado (BRS 4104) apresentaram médias percentuais de retenção real de carotenoides totais (CT) de 75,37% (canjica), 73,51% (fubá) e 59,47% (creme) em relação aos grãos, enquanto para carotenoides ProVA os percentuais foram de 74,20% (canjica), 75,21% (fubá) e 60,55% (creme), evidenciando, em média, 30% de perdas como efeito da moagem a seco na retenção de carotenoides presentes nos grãos de milho. Durante o armazenamento ao longo do período de 24 dias ocorreu diminuição linear da retenção de CT e de ProVA nos três derivados estudados. Menores concentrações de carotenoides totais e ProVA nos produtos da moagem via seca de milho (canjica, fubá e creme de milho) e a redução na retenção dessas substâncias observadas durante armazenamento devem ser consideradas, quando da utilização de produtos do milho biofortificado como estratégia complementar em programas nutricionais para redução da deficiência de vitamina A em humanos.Palavras-chave: Zea mays, processamento, degradação, pró-vitamina A, compostos bioativos.CAROTENOIDS RETENTION IN BIOFORTIFIED MAIZE PROCESSED THROUGH DRY MILLING AND DURING STORAGE OF THE RESULTING PRODUCTS  ABSTRACT - The objetive of the present study was to determine the retention of carotenoids in maize biofortified with vitamin A precursors (ProVA) processed through dry milling and during storage of the products flaking grits, corn meal and fine meal. Carotenoid profile was determined by high performance liquid chromatography (HPLC) and the total vitamin A precursor carotenoids quantified considering the concentration of α-carotene, β-carotene and β-cryptoxanthin. Dry-milling products of ProVA maize BRS 4104 showed mean true retention for total carotenoids of 75.37% (flaking grits), 73.51% (corn meal) and 59.47% (fine meal), whereas retention for ProVA carotenoids were 74.20% (flaking grits), 75.21% (corn meal) and 60.55% (fine meal) revealing 30% of losses on average due to dry milling effect on the retention of carotenoids present in the maize grains. During the 24-day storage period there was a linear decrease in the retention of total carotenoids and ProVA in the three maize biofortified products. Reduced total carotenoids and ProVA contents in the maize dry milling products (flaking grits, corn meal and fine meal) compared to the whole kernels as well as the important losses of these substances during storage is recommended to be taking into account when using biofortified maize as a complementary strategy in nutrition programs focused on improvement of vitamin A deficiency in humans.Keywords: Zea mays, processing, degradation, pro-vitamin A, bioactive compounds.

scholarly journals Carotenoid Retention in Immature Corn Ear Grains Subjected to Different Thermal Treatments

2015 ◽  
Vol 7 (12) ◽  
pp. 177
Author(s):  
Natália Alves Barbosa ◽  
Maria Cristina Dias Paes ◽  
Paulo Evaristo Oliveira Guimarães ◽  
Joelma Pereira
Keyword(s):  
Vitamin A ◽  
High Performance ◽  
Nutritional Value ◽  
Thermal Treatments ◽  
Processed Food ◽  
Total Carotenoids ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Corn Grains

<p>Processed food products may undergo changes in chemical composition during processing, leading to potential losses in nutritional value. The objective of this study was to determine carotenoid retention in immature grains of normal corn (BRS1030) and corn biofortified (BRS4104) with vitamin A precursors subjected to different thermal treatments: cooking in a microwave, cooking in a pressure cooker, cooking in a pot with a lid and cooking in a pot without a lid. The experiment had a completely randomized design in a factorial scheme (cultivar and type of cooking). The carotenoids were extracted in a sequential organic solvent scheme and quantified by high-performance liquid chromatography (HPLC). The results were submitted to analysis of variance (ANOVA), and when significant, the means were compared using the least significant difference (LSD) test (p = 0.05). Despite cultivars, the concentrations of carotenoid vitamin A precursors and total carotenoids in the immature corn grains were reduced after cooking the ears in a microwave or in a pressure cooker. The best treatments for preserving carotenoids according to the conditions studied are cooking in a pot with a lid and in a pot without a lid.</p>

scholarly journals Effect of Blending and Storage on the Physicochemical Composition of the Papaya and Mango Squash

2019 ◽  
Author(s):  
Rajni Modgil ◽  
Arun Prabha ◽  
Anupama Sandal
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Storage Period ◽  
Beta Carotene ◽  
Carotene Content ◽  
Physicochemical Composition ◽  
Physico Chemical ◽  
Papaya Pulp ◽  
Mango Pulp ◽  
And Storage

Papaya and mango pulp was blended in different ratios i.e. 100:0, 85:15, 70:30 and 55:45 respectively to prepare squash. Prepared squash was analysed for various nutritional and physico-chemical characteristics. Parameters studied were pH, acidity, TSS, Beta carotene total sugars reducing and non reducing sugars. Squash was packaged in glass bottles and stored for six months to assess the shelf life after storage at ambient temperature. The samples were analysed at an interval of one month. The results revealed that a good quality squash can be prepared by blending papaya and mango. With increase in storage period the pH (2.96 to 3.03)and reducing sugar content of the squash increased, from 20.34 to 22.83 whereas the acidity, T SS, ascorbic acid, â carotene content, total and non-reducing sugars decreased significantly. Initial TSS in controle sample was 44.12 which decreased to 43.91 % after six month storage. Papaya pulp can be blended with mango pulp for developing squash.

scholarly journals Effect of carrot puree edible films on quality preservation of fresh-cut carrots

2015 ◽  
Vol 54 (1) ◽  
pp. 64-71 ◽  
Author(s):  
X. Wang ◽  
D. Kong ◽  
Z. Ma ◽  
R. Zhao
Keyword(s):  
Sensory Quality ◽  
Corn Starch ◽  
Storage Period ◽  
Edible Films ◽  
Significant Inhibition ◽  
Physiological Effects ◽  
Minimally Processed ◽  
Total Carotenoids ◽  
Fresh Cut ◽  
Carrot Puree

Abstract The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05) delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05). In addition, significant inhibition of PPO activity (P < 0.05) and POD activity (P < 0.05) as well as reduced accumulation of polyphenols (P < 0.05) were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.

Avaliação Físico-Química, Microbiológica e Sensorial de Palmito Pupunha Minimamente Processado por Métodos Combinados

UNICIÊNCIAS ◽  
2019 ◽  
Vol 22 (3Esp) ◽  
pp. 2
Author(s):  
Mariana Buranelo Egea ◽  
Ailton Cesar Lemes ◽  
Josemar Gonçalves De Oliveira Filho ◽  
Katiuchia Pereira Takeuchi ◽  
Eliane Dalva Godoy Danesi
Keyword(s):  
Citric Acid ◽  
Calcium Chloride ◽  
Storage Period ◽  
Processed Food ◽  
Citric Acid Solution ◽  
Minimally Processed ◽  
Running Water ◽  
Pvc Film ◽  
Plastic Bag

O consumo de palmito minimamente processado tem aumentado devido à praticidade e atributos de frescor para o consumidor. A utilização de pupunha é interessante pela variedade não apresentar grande potencial de oxidação, mantendo a cor natural durante todo o período de armazenamento. O objetivo deste trabalho foi avaliar a qualidade do palmito minimamente processado em diferentes tratamentos com ácido cítrico e combinação de ácido cítrico e cloreto de cálcio através de análises microbiológicas, químicas e sensorial. Os palmitos foram descascados, lavados em água corrente e detergente neutro, sanificados com hipoclorito de sódio 50 ppm por 15 minutos, cortados no formato de rodelas e submetidos aos seguintes tratamentos: (1) controle, (2) imersão em solução de ácido cítrico 1 % e (3) imersão em soluções de ácido cítrico 1 % e cloreto de cálcio 1 %. Posteriormente, os palmitos foram acondicionados em bandejas de isopor e envoltas por filme PVC e saco plástico de polietileno, armazenados por 6 dias a < 10ºC. Os resultados obtidos foram satisfatórios quanto à contagem microbiológica e mostraram que ela pode ser diminuída pela ação de refrigeração, sanitização, embalagens e acidificação. Além disso, a qualidade sensorial do palmito foi preservada durante o período de armazenamento pela aplicação dos tratamentos. Palavras-chave: Palmito Pupunha. Processamento Mínimo. Segurança Alimentar. Tecnologia de Barreiras. AbstractConsumption of heart-of-palm minimally processed has increased due to facility and freshness attributes for the consumer. The use of pupunha is interesting because this variety does not present great potential of oxidation, keeping the natural color during the storage period. The objective of this work was to evaluate the quality of the palmito minimally processed in different treatments with citric acid and the combination of citric acid and calcium chloride through microbiological, chemical and sensorial analyzes. peeled, washed, cut into slices and sanitized with hypochlorite solution. The palm hearts, washed in running water and neutral detergent, sanitized with sodium hypochlorite 50 ppm for 15 minutes, processed in slices, and subjected to the following treatments: control, immersion in 1% citric acid solution and immersion in 1% citric acid solutions and 1% calcium chloride. Afterwards, they were packed in styrofoam trays wrapped in PVC film and polyethylene plastic bag, stored for 6 days at <10 ºC. The results obtained were satisfactory in terms of microbiological counting and showed that it can be reduced by the action of refrigeration, sanitization, packaging and acidification. In addition, the sensorial quality of the heart of palm was preserved during the storage period by the application of the treatments. Keywords: Heart-of-Palm. Minimally Processed. Food Safety. Hurdle Technology.

scholarly journals DEVELOPMENT OF FRESH AND MINIMALLY PROCESSED BANANA INFLORESCENCE

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Ankan Das ◽  
R. S. Dhua
Keyword(s):  
Citric Acid ◽  
Calcium Chloride ◽  
Chemical Properties ◽  
Storage Period ◽  
Calcium Hypochlorite ◽  
Minimally Processed ◽  
Microbial Damage ◽  
Physical And Chemical ◽  
And Storage ◽  
Dipping Time

Banana inflorescence though a high valued vegetable, but its difficulty in extraction of flowers for cooking, restricts its consumption and popularity. Therefore, in order to get a solution from this problematic condition the experiment was conducted with an aim to develop banana inflorescence which would be fresh as well as minimally processed so they can be used instantly. In the present experiment ‘Kanthali’ variety for banana inflorescence was used. The bracts were separated and banana flowers were carefully removed and thereafter they were treated with various chemicals like calcium chloride, citric acid, calcium hypochlorite and even their combinations were also used. The dipping time of the banana inflorescence in the treatments was of around 10 minutes, then after keeping the treated materials under a fan in the laboratory for few minutes they were prepacked and storage was carried in refrigerated condition of 7+20 C temperature and 80-85% relative humidity. The treatments were replicated 3 times and observations for different attributes were carried at different days of storage. From the experiment it was concluded that banana inflorescence treated with combination of calcium hypochlorite, calcium chloride and citric acid was found most superior in retaining various physical and chemical properties and was with least microbial damage throughout the storage period.

scholarly journals Justification of the use of green tea "Matcha" in the production of functional confectionery

2019 ◽  
Vol 81 (1) ◽  
pp. 168-172
Author(s):  
Z. V. Novikova ◽  
S. M. Sergeeva ◽  
A. D. Zakharova ◽  
J. A. Semisazhonova
Keyword(s):  
Vitamin A ◽  
Green Tea ◽  
Raw Materials ◽  
Vitamin B1 ◽  
Beta Carotene ◽  
Absorption Capacity ◽  
Chemical Compositions ◽  
Organoleptic Evaluation ◽  
Healthy State ◽  
Conducting Research

The article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state of the human body, preventing the development of many diseases. Currently, Moscow State University of Food Production is conducting research on the development of a functional confection, namely marshmallows using Matcha green tea. To determine the possibility of making Matcha tea, a comparison was made of the chemical compositions of marshmallows prepared according to the classic recipe and marshmallows with Matcha green tea. It was found that 100 g of the product satisfies the daily need of an adult in the following nutrients: 83% - The Oxygen Radical Absorption Capacity (ORAC) units, 300% polyphenols, 33% Vitamin A (retinol), 36% Vitamin A (beta carotene), 12% Vitamin B1, 100% Vitamin K. The organoleptic evaluation of the samples showed that, unlike the marshmallow sample prepared according to the classical recipe, Matcha marshmallow with Matcha tea has a tart herbal taste and a green tint; no significant differences were found in determining the other indicators. Using a textural analyzer, rheological studies were carried out, namely, the determination of the strength and elasticity of the finished products. The strength of marshmallows with matcha green tea is lower than that of the classic recipes, but this does not affect the provision of sufficient form holding capacity of the product.

Teknologi Esktrasi dan Cara Pemisahannya untuk Mendapatkan Kembali Karotenoid dari Minyak Sawit : Suatu Tinjauan

2016 ◽  
Vol 9 (1) ◽  
pp. 80-95
Author(s):  
Agus Sudibyo ◽  
Sardjono Sardjono
Keyword(s):  
Vitamin A ◽  
Palm Oil ◽  
Beta Carotene ◽  
Cost Effective ◽  
Raw Material ◽  
Extraction And Separation ◽  
Molecular Product ◽  
Industrial Use ◽  
Palm Oil Mill ◽  
Selection Of

Crude palm oil (CPO)is the richest natural plant source of carotenoids in terms of retinol (pro-vitamin A) equivalent, whereas palm oil mill effluent (POME) is generated from palm oil industry that contains oil and carotenes that used to be treated before discharge. Carotenoids are importance in animals and humans for the purpose of the enhancement of immune response, conversion of vitamin A and scavenging of oxygen radicals. This component has different nutritional  functions and benefits to humaan health. The growing interest in the other natural sources of beta-carotene and growing awareness to prevent pollution has stimulated the industrial use of CPO and POME as a raw material for carotenoids extraction. Various technologies of extraction and separation have been developed in order to recover of carotenoids.This article reports on various technologies that have been developed in order to recover of carotenoids from being destroyed in commercial refining of palm oil and effects of some various treatments on the extraction end separation for carotenoid from palm oil and carotenoids concentration. Principally, there are different technologies, and there is one some future which is the use of solvent. Solvent plays important role  in the most technologiest, however the problem of solvents which are used is that they posses potentiaal fire health and environmental hazards. Hence selection of the  most safe, environmentally friendly and cost effective solvent is important to design of alternative extraction methods.Chemical molecular product design is one of the methods that are becoming more popular nowadays for finding solvent with the desired properties prior to experimental testing.ABSTRAKMinyak sawit kasar merupakan sumber karotenoid terkaya yang berasal dari tanaman sawit sebagai senyawa yang sama dengan retinol atau pro-vitamin A; sedangkan limbah pengolahan minyak sawit dihasilkan dari industri pengolahan minyak sawit yang berisi minyak dan karotene yang perlu diberi perlakuan terlebih dahulu sebelum dibuang. Karotenoid merupakan bahan penting yang diperlukan pada hewan dan manusia guna memperkuat tanggapan terhadap kekebalan, konversi ke vitamin A dan penangkapan gugus oksigen radikal. Dengan berkembangnya ketertarikan dalam mencari beta-karotene yang bersumber dari alam lain dan meningkatnya kesadaran untuk mencegah adanya pencemaran lingkungan, maka mendorong suatu industri untuk menggunakan CPO dan POME sebagai bahan baku untuk diekstrak karotenoidnya. Berbagai macam teknologi guna mengekstrak dan memisahkan karotenoid telah dikembangkan untuk mendapatkan kembali karotenoidnya. Makalah ini melaporkan dan membahas berbagai jenis teknologi yang telah dikembangkan guna mendapatkan kembali senyawa karotenoid dari kerusakan di dalam proses pemurnian minyak sawit secara komersial dan pengaruh beberapa perlakuan terhadap ekstrasi dan pemisahan karotenoid dari minyak sawit dan konsentrasi karotenoidnya. Pada prinsipnya, berbagai teknologi yang digunakan untuk mengekstrak dan memisahkan karotenoid terdapat perbedaan, dan terdapat salah satu teknologi yang digunakan untuk esktrasi dan pemisahan karotenoid adalah menggunakan bahan pelarut. Pelarut yang digunakan mempunyai peranan yang penting dalam teknologi ekstrasi; namun pelarut yang digunakan untuk mengekstrak tersebut mempunyai persoalan karena berpotensi mengganggu kesehatan dan membahayakan cemaran lingkungan. Oleh karena itu, pemilihan jenis teknologi yang aman, ramah terhadap lingkungan dan biaya yang efektif untuk penggunaan pelarut merupakan hal penting sebelum dilakukan desain metode/teknologi alternatif untuk esktrasi karotenoid. Pola produk molekuler kimia merupakan salah satu metode yang saat ini menjadi lebih populer untuk mencari pelarut dengan sifat-sifat yang dikehendaki sebelum diujicobakan. Kata kunci :    karotenoid, ekstrasi, pemisahan, teknologi, minyak sawit kasar, limbah industri pengolahan sawit.

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