Production of Carotenoids from Oil Palm Empty Fruit Bunches: Selection of Extraction Methods

Mustofa Anshori; R Muhamad Jafar; Dianika Lestari; Made Tri Ari Penia Kresnowati

doi:10.5614/j.eng.technol.sci.2022.54.3.3

Authors

Mustofa Anshori Department of Food Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Jalan Raya Jatinangor Km 20.75, Sumedang 45363, Indonesia
R Muhamad Jafar Department of Food Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Jalan Raya Jatinangor Km 20.75, Sumedang 45363, Indonesia
Dianika Lestari Food and Biomass Processing Technology Research Group, Faculty of Industrial Technology, Institut Teknologi Bandung
Made Tri Ari Penia Kresnowati Food and Biomass Processing Technology Research Group, Faculty of Industrial Technology, Institut Teknologi Bandung

DOI:

https://doi.org/10.5614/j.eng.technol.sci.2022.54.3.3

Keywords:

carotenoid, extraction, empty fruit bunches, solvent, size, spikelet, stalk

Abstract

Public awareness of the importance of natural food colorants is increasing. Carotenoids is one of the coloring agents which widely used for food applications to give yellow, orange, or red color in food products. Natural carotenoids can be produced by extraction from various sources, such as carrots and palm oil, or from algae and fungi. Oil Palm Empty Fruit Bunches (OPEFB) as the biomass waste of palm oil industry may still contain carotenoid residue and thereby extraction of OPEFB constitutes the crucial step in carotenoid production. The effects of solvent used for the extraction as well as the size of different parts of OPEFB on the obtained carotenoid were evaluated. The experiments were performed by soxhlet extractor using n-hexane, ethanol, and isopropyl alcohol solvents at the boiling points of each solvent. The ratio of OPEFB to the solvent is 1:60 (w/v) with the variations of the OPEFB size. The results showed that the optimum carotene concentration was obtained from extraction using n-hexane to 1 cm OPEFB spikelet.

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