Extraction of Chlorophylls from Bioresidues of Daucus Carota L. (Carrots) Aerial Parts for Food Colorants Development
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The use of bio-residues from fruits and vegetables such as seeds, peels, aerial parts, etc.,
in the food industry has been of great interest due to the possibility of developing new
secondary added-value materials such as natural colorants, which not only provide a
colour to the food or product, but also provide health benefits to the consumer (Tiwari et
al. 2019). In the present study, the extraction of chlorophylls from the aerial parts of
carrots was carried out in order to develop natural food colourants. For that purpose, two
types of extraction (maceration and ultrasound-assisted extraction) were performed to
maximise the yield of chlorophyll recovery. Three types of solvents were used, prioritising
green solvents (water, 90% ethanol, and hexane). At the same time, different parameters
were varied in each of the techniques: i) in maceration: extraction time and solvent; ii) in
ultrasound-assisted extraction: power and solvent. The extractions were carried out
protecting the samples from light and the results were obtained using a newly developed
chromatographic method through high performance liquid chromatography (HPLC)
coupled to a diode array detector (DAD) and mass spectrometry (MS). In general, the
aerial parts of carrot revealed as main compounds chlorophylls a and b, as well as
derivatives in significant concentrations. The ultrasound technique proved to be more
efficient than maceration extraction, with higher extraction yields when higher ultrasonic
power was used. Compared to water and hexane, ethanol allowed the extraction of
greater amounts of chlorophylls. These compounds can find application in food industry,
but also in other industrial fields, given their high coloring properties, making these
bioresidues valuable sources to exploit for colorants development.
