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<p>β-carotene, a hydrophobic, light and heat sensitive bioactive compound is an essential source of vitamin A for human beings. However, due to the inability of human body to generate it, dependence on fruits and vegetables rich in β-carotene is imperative. Vitamin A deficiency impacts nutritional status and health in many underdeveloped countries, and can be overcome by food fortification. Food fortification is process of incorporating vital micronutrient including vitamins and minerals into food to effectively address micronutrient deficiency. Present work reports fortification of edible oils [Virgin Coconut Oil (VCO) and Extra Virgin Olive Oil (VOO)] with β-carotene from carrot, a natural source commonly used in human diet. The optimum conditions required for efficient fortification of edible oil using carrot was assessed using Hydrophobic Deep Eutectic Solvent (HDES) mediated ultrasound-assisted extraction (UAE). Amongst the fatty acid based HDESs [Octanoic (OA), Decanoic (DA) in different ratios [OA: DA (2:1, 3:1, 4:1)] and [OA: DA: NA (2:1:1)], OA: DA -3:1 depicted good efficiency for β-carotene extraction from carrot and was further optimized for time, solid to liquid ratio and temperature, for maximum extraction (75.91 ± 0.44&#xa0;mg/100&#xa0;g of carrot as quantified using HPLC) and also depicted antioxidant activity as confirmed by ABTS assay. Treated /untreated carrot powder were also analyzed for compositional changes (SEM and CHNS). To keep this study within circular bioeconomy framework, total dietary fiber (TDF) analysis of treated/untreated carrot powder (61.7 ± 0.14%) are also reported. Carotenoid fortified oils stored in amber bottles depicted stability for six months.</p>

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Ultrasonication-enhanced β-carotene extraction for sustainable edible oil fortification

  • 期刊论文

  • 发表日期：

    2025年11月29日

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  • Manisha G. Verma,
  • Nayan Sarkar,
  • Anupama Kumar

摘要

β-carotene, a hydrophobic, light and heat sensitive bioactive compound is an essential source of vitamin A for human beings. However, due to the inability of human body to generate it, dependence on fruits and vegetables rich in β-carotene is imperative. Vitamin A deficiency impacts nutritional status and health in many underdeveloped countries, and can be overcome by food fortification. Food fortification is process of incorporating vital micronutrient including vitamins and minerals into food to effectively address micronutrient deficiency. Present work reports fortification of edible oils [Virgin Coconut Oil (VCO) and Extra Virgin Olive Oil (VOO)] with β-carotene from carrot, a natural source commonly used in human diet. The optimum conditions required for efficient fortification of edible oil using carrot was assessed using Hydrophobic Deep Eutectic Solvent (HDES) mediated ultrasound-assisted extraction (UAE). Amongst the fatty acid based HDESs [Octanoic (OA), Decanoic (DA) in different ratios [OA: DA (2:1, 3:1, 4:1)] and [OA: DA: NA (2:1:1)], OA: DA -3:1 depicted good efficiency for β-carotene extraction from carrot and was further optimized for time, solid to liquid ratio and temperature, for maximum extraction (75.91 ± 0.44 mg/100 g of carrot as quantified using HPLC) and also depicted antioxidant activity as confirmed by ABTS assay. Treated /untreated carrot powder were also analyzed for compositional changes (SEM and CHNS). To keep this study within circular bioeconomy framework, total dietary fiber (TDF) analysis of treated/untreated carrot powder (61.7 ± 0.14%) are also reported. Carotenoid fortified oils stored in amber bottles depicted stability for six months.