Evaluation of the thermal and light stability of β-carotene extracted from Mauritia flexuosa using ionic liquid

Abstract

The growing concern over the adverse effects of synthetic dyes has generated interest in the use of natural pigments by the food industry. β-carotene, a carotenoid found in various plant sources, is recognized for its antioxidant properties and provitamin A activity. The fruit of the buriti palm (Mauritia flexuosa), which is particularly rich in β-carotene, serves as a significant natural source of this pigment. This study aimed to extract β-carotene from buriti fruit using ionic liquids as an alternative to conventional organic solvents like acetone. β-carotene content was determined by HPLC and showed that extraction with [C4mim] [BF4] not only improved β-carotene extraction efficiency compared to acetone (19.21 and 13.13 mg/100 g, respectively) but also provided greater pigment stability during light, thermal and color stability tests. Moreover, ionic liquids are aligned with the principles of green chemistry and offer a sustainable and safe alternative for the food industry. Its favorable characteristics not only reduce environmental impacts associated with conventional solvents, but also ensure an increase in the shelf life of natural dyes, thus promoting the safety and quality of food products.

Keywords

• Green extraction
• Natural dyes
• Carotenoid
• Amazonian fruit
• Stability assessment