Extraction of carotenoids from new source of citrus peels as natural colorants in beverages [electronic resource].

Includes reference.

This study aims to investigate the extraction of carotenoids from clementine and balady mandarin peels by different solvents and the utilization of natural extracted carotenoides in coloring prepared beverages as a substitute of the synthetic colorants that clearly proved to be harmful to the human health. Some compounds of tested extracts were separated with thin layer chromatography to identify the major components. The components of the tested extracts were identified based on Rr value, color test under UV lamp. The study also aimed to fuond the effect of storage at room temperature for 8 weeks on carotenoids content of these beverages. It could be concluded that acetone was the first and superior solvent for the extraction of carotenoids from balady and Clementine mandarin peels. Carotenoides content was higher in Clementine peels compared to balady mandarin peels.Carotenoides content were decreased in samples of extracted carotenoides in acetone solvent and carotenoldes content of the prepared colored beverages with the natural extracted carotenoids of mandarin peels during storage.

Summary in Arabic.

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