CAROTENOIDS AS NATURAL COLORANT : A REVIEW

Fany Dwi Wahyuni, Ila Maratush Shalihah, Winda Nurtiana

Abstract


Color is quality attribute that is usually used by consumer as first assessment to choose the food product. However, food processing is one of process which can degrade the food’s color, so the colorant is usually added. On this era, consumer tend to choose food products that have functional benefit. One of natural colorant which has it is carotenoids. Carotenoids gives red, orange, and yellowish. Carotenoids are divided into two groups, carotene and xanthophyll. Carotene consists of α-carotene, β-carotene, γ-carotene, and lycopene. Meanwhile, xanthophyll consists of β-cryptoxanthin, lutein, zeaxanthin, astaxanthin, fucoxanthin, and peridinin. This pigment is lipophilic so it can dissolve in oils and organics solvents and is quite resistant to heating, however it can be very easily degraded in acidic, light, and oxygen condition. Beside act as colorant, this pigment can act as antioxidant and provitamin A. The source of carotenoids is widely spread in flowers, fruits, tubers, leaves, and fruit peels. Extraction of this pigment can be done in three ways, there are maceration extraction, supercritical fluid extraction, and enzymatic extraction.


Keywords


Antioxidant, extraction, carotenoids, food colorant

Full Text:

PDF

References


Agustina A, Hidayati N, Susanti P. (2019). Penetapan Kadar β-Karoten pada Wortel (Daucus carota, L) Mentah dan Wortel Rebus dengan Spektrofotometri Visibel. Jurnal Farmasi Sains dan Praktis, 5(1),7-13.

Amaya RDB. (2016). Food carotenoids: chemistry, biology, and technology. New York, United States of America: John Wiley and Sons

Andarwulan N, Feri K, Dian H. (2011). Analisis pangan. Jakarta, Indonesia: Dian Rakyat

Aryayustama MG, Ni Made W, Ni Putu S. (2018). Stabilitas Kadar Karotenoid Ekstrak Buah Pandan (Pandanus tectorius) pada Cahaya dan Suhu Penyimpanan. Jurnal Rekayasa dan Manajemen Agroindustri, 6 (3), 218-224.

Bramley PM. (2000). Molecules Interest: Is Lycopene Beneficial to Human Health?. Phytochemistry 54, 233-236.

Britton GS. Liaaen-Jensen, HP Fander. (2004). Carotenoids hand book. Basel, Switzerland: Blikhauser

Darmawati, Niartiningsih A, Jompa J. (2016). Analisa Kandungan Karotenoid Rumput Laut Caulerpa Sp. Prosiding Seminar Nasional Hasil Pertanian- Universitas Mahasaraswati, Denpasar – Indonesia. 29-30 Agustus 2016

Delgado-Vargas F., AR Jimenez, O Paredes-Lopez. (2000). Natural Pigments: Carotenoids, Anthocyanins, and Betalains- Characteristics, Biosynthesis, Processing, and Stability. Critical Review in Food Science and Nutrition, 40 (3), 73–289.

Fauziah F, Rasyid R, Fadhlany R. (2015). Pengaruh Proses Pengolahan Terhadap Kadar Beta Karoten Pada Ubi Jalar Varietas Ungu (Ipomoea Batatas (L.) Lam) Dengan Metode Spektrofotometri Visibel. Jurnal Farmasi Higea, 7(2). 152-161

Fennema, OR. (1996). Food chemistry. New York, United States of America: Marcel Dekker Inc

Francis FJ. (1999). Colorants. Minnesota, United States of America: Eagan Press Handbook Series.

Friedrich, Wilhelm. (1988). Vitamins. Berlin, Germany: Walter de Gruyter

Gross J. (1991). Pigments in vegetables: chlorophylls and carotenoids. New York, United States of America: Van Nostrand Reinhold

Harborne, J.B. (1996). Metode fitokimia penuntun cara modern menganalisis tumbuhan. Edisi II. Bandung, Indonesia: Penerbit ITB

Herero M, Cifuentes A, Ibañez E. (2006). Sub- and Supercritical Fluid Extraction of Functional Ingredients from Different Natural Sources: Plants, Food-Byproducts, Algae, and Microalgae: A Review. Food Chemistry, 98: 136-148.

Hujaya, SD. (2008). Isolasi Pigmen Klorofil, Karoten, dan Xantofil dari Limbah Alga di Area Budi Daya Ikan Bojongsoang. (Bachelor’s thesis). Retrieved from: https://digilib.itb.ac.id/index.php/gdl/view/9328/

Idris, N. (2011). Analisis Kadar Betakaroten dan Penentuan Aktivitas Antioksidan dari Buah Melon (Cucumis melo Linn.) secara Spektrofotometer UV-Vis. (Bachelor’s thesis). Retrieved from: http://repositori.uin-alauddin.ac.id/3401/

Janik, E., Grudziński, W., Gruszecki, W. I., & Krupa, Z. (2008). The Xanthophyll Cycle Pigments In Secale cereale Leaves Under Combined Cd and High Light Stress Conditions. Journal of Photochemistry and Photobiology B: Biology, 90(1), 47-52.

Kim SR., Ha TY, Song HN, Kim YS, & Park YK. (2005). Comparison of Nutritional Composition and Antioxidative Activity for Kabocha Squash and Pumpkin. Korean Journal of Food Science and Technology, 4, 171-172

Kusbandari A, Susanti H. (2017). Kandungan Beta Karoten dan Aktivitas Penangkapan Radikal Bebas terhadap DPPH (1,1-difenil 2-pikrilhidrazil) Ekstrak Buah Blewah (Cucumis melo var. Cantalupensis L) Secara Spektrofotometri UV-Visibel. Jurnal Farmasi Sains dan Komunitas, 14(1), 37-42.

Limantara, L, Rahayu, P. (2012). Prospek Kesehatan Pigmen Alami. Prosiding Seminar Nasional Pigmen – Universitas Kristen Satya Wacana, Slatiga – Indonesia. 12 Mei 2012

Lindahl S, Liu J, Khan S, Karlsson EN, Turner C. (2013). An On-Line Method for Pressurized Hot Water Extraction and Enzymatic Hydrolysis of Quercetin Glucosides from Onions. Analytica Chimica Acta, 785, 50 – 59.

Made GA, Wartini NM, Suwariani NP. (2018). Stabilitas Kadar Karotenoid Ekstrak Buah Pandan (Pandanus tectorius) pada Cahaya dan Suhu Penyimpanan. Jurnal Rekayasa dan Manajemen Agroindustri, 6 (3), 218-224.

Magdalena, Heriyanto, Hastuti, Limantara, L. (2007). Pengaruh Lama Pemanasan Terhadap Kandungan Pigmen Serta Vitamin A Daun Singkong (Manihot esculenta, Crantz) dan Daun Singkong Karet (Manihot glaziovii, Muell. Arg). Indonesian Journal of Chemistry, 7 (1), 97-104.

Mainassy, Meillisa C, Jacob LA, Uktolseja, Martosupono M. (2011). Pendugaan Kandungan Beta Karoten Ikan Lompa (Thryssa baelama) di Perairan Pantai Apui, Maluku Tengah. Jurnal Perikanan. 13 (2), 51-59

Maleta HS, Renny I, Leenawaty L, Tatas HPB. (2018). Ragam Metode Ekstraksi Karotenoid dari Sumber Tumbuhan dalam Dekade Terakhir (Telaah Literatur). Jurnal Rekayasa Kimia dan Lingkungan, 13 (1), 40 – 50.

Manasika A, Widjanarko SB. (2015). Ekstraksi Pigmen Karotenoid Labu Kabocha dengan Metode Ultrasonik. Jurnal Pangan dan Agroindustri, 3(3), 928-938.

Marliyati, SA, Sulaeman A, Rahayu MP. (2012). Aplikasi Serbuk Wortel Sebagai Sumber ß -Karoten Alami Pada Produk Mi Instan. Jurnal Gizi dan Pangan, 7(2), 127—134

Maoka T. (2009). Recent Progress in Structural Studies of Carotenoids in Animals and Plants. Archieves of Biochemistry and Biophysics, 483, 191–195.

Nursid M, Dedi N. (2017). Kandungan Fukosantin dan Fenolik Total pada Rumput Laut Coklat Padina australis yang Dikeringkan dengan Sinar Matahari. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 12 (2), 117-124.

Nururrahmah, Widiarnu W. (2013). Analisis Kadar Beta-Karoten Kulit Buah Naga menggunakan Spektrofotometer Uv-Vis. Jurnal Dinamika, 4(1), 15 – 26.

Octaviani T, Guntarti A, Susanti H. (2014). Penetapan Kadar ß-karoten Pada Beberapa Jenis Cabe (Genus Capsicum) Dengan Metode Spektrofotometri Tampak. Pharmaҫiana, 4(2), 101-109.

Peiser GD, SF Yang. (1979). Sulfite-Mediated Destruction Of Β-Carotene. Journal of Agricultural and Food Chemistry, 27,446–449.

Pinem, A. (2010). Adisi HCl pada Karotenoid dengan menggunakan Katalis PdCl2. (Master’s thesis). Retrieved from: http://repository.usu.ac.id/handle/123456789/20091

Prihartini A. (2009). Analisis Kandungan Likopen dalam Beberapa Buah dan Sayuran yang Berwarna Merah. (Bachelor’s thesis). Retrieved from: http://www.lib.ui.ac.id/file?file=pdf/abstrak/id_abstrak-20328875.pdf

Qurniati D, Jayanti ET. (2013). Kandungan Karotenoid Ubi Jalar Lokal (Ipomoea Batatas (L.) Lam) Sebagai Alternatif Sumber Pangan di Lombok, Nusa Tenggara Barat. Jurnal Kependidikan Kimia Hydrogen, 1(1), 28-31

Setyawati, I. (2015). Perbandingan Kadar Total Karoten Dan Likopen Ubi Jalar Cilembu (Ipomea batatas Lamk.) Selama Proses Pengolahan. Jurnal Wiyata Penelitian Sains dan Kesehatan, 2 (2), 176-180

Stahl, W., Sies, H. (2003). Antioxidant Activity of Carotenoids. Molecular Aspects of Medicine, 24, 345-351.

Suparmi, PH. (2012). Aktifitas Antioksidan Ekstrak Kasar Pigmen Karotenoid pada Kulit Pisang Ambon Kuning (Musa parasidiaca sapientum): Potensi sebagai Suplemen Vitamin A. Sains Medika, 4(1), 77-88

Susilowati. (2008). Isolasi dan Identifikasi Senyawa Karotenoid Dari Cabai Merah (Capsicum anuum L.). (Bachelor’s thesis). Retrieved from: http://etheses.uin-malang.ac.id/4578/1/03530009.pdf

Thane C, Reddy S. (1997). Processing of Fruit and Vegetables: Effect on Carotenoids. Nutrition and Food Science, 97 (2), 58– 65.

Tristiyanti D, Syarif H, Dian R. (2013). Penetapan Kadar Likopen dari Beberapa Buah Berdaging Merah dengan Metode Spektrofotometri. Indonesian Journal of Pharmaceutical Science and Technology, 2 (2), 11-21.

USDA National Nutrient Data Base. (2020, 1 July). Full Report (All Nutrients) 1153 Tomatoes, Red, Ripe, Cooked. Retrieved from: https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2683/2

Wijaya, CH, Mulyono N. 2010. Bahan tambahan pangan: pewarna. Bogor, Indonesia: IPB Press

Yolanda. (2012). Pengaruh Pemberian Tepung Daun dan Bunga Marigold (Tagetes erecta) dalam Pakan terhadap Kualitas dan Kandungan Vitamin A Telur Ayam. (Bachelor’s thesis).




DOI: http://dx.doi.org/10.33512/fsj.v2i2.9940

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.