Extraction Of Beta Carotene From Pumpkin

Higher blood levels of beta carotene and alpha carotene are associated with lower levels of certain chronic diseases. Beta carotene has been shown to have very powerful antioxidant and anti-inflammatory properties.

Scientists reasoned that if the beta carotene in foods helped to prevent lung cancer, it followed that a beta carotene supplement would do the same.

Industry has attempted to respond to the stimulated demand by extracting and subsequently crystallizing beta carotene from natural sources. Since, pumpkin contains one of the richest supplies of bioavailable carotenoids, beta carotene is usually extracted from pumpkin.

The process for extracting carotenes, in particular of beta carotene, from natural sources can be done with the aid of solvent technology, selection of suitable solvent mixtures and appropriate process temperatures.

Beta carotene is one of carotenoids which could be easily degraded at the exposure to heat and light. Therefore, it is very important to establish the optimum processing conditions for the efficient extraction. For the extraction of carotenes, in particular of beta carotene, from natural sources, these are stirred for several hours at a temperature of atleast 30° C. in a solvent mixture composed of organic solvents as well as a portion of an oil of biological origin. Oils of biological origin like corn oil, soya oil, cottonseed oil, have proven to be particularly suitable. Oil has been used because the solubility of carotenes, particularly beta carotene, is directly proportional to the proportion of oil in the solvent mixture. The solvent mixture was suitable as extraction agents for carotenes at temperatures higher than 30° C. and in particular at a temperature between 40° C. and 125° C.

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Extraction Of Beta Carotene From Pumpkin