Identification of pumpkin Carotenoids and its utilizations as a natural antioxidant and colorants in some foods

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The study structure of carotenoid pigments extracted from pumpkin by using thin layer chromatography (TLC) and High Performance Liquid Chromatography (HPLC) and the relation between adding of these carotenoid pigments in some processed food utilization as antioxidants and natural coloring materials. The obtained data showed that, the best carries of pumpkin carotenoid was lactose followed by dextrin. Five peaks were identified by TLC and HPLC in carotenoids from pumpkin namely lutein, cryptoxanthin,  carotene, carotene and B carotene. The major carotenoids extracted from pumpkin were B carotene37% followed by lutein 25%,  carotene19%, carotene 12% and cryptoxanthin7% respectively.  On the other hand, the sunflower oil contains 300 to 500 ppm pumpkin carotenoid recorded high stability (higher induction period) than sunflower oil contain 200 ppm synthetic antioxidant (BHT) in the Rancimat test. Addition of 0.30 to 0.40% pumpkin carotenoid pigments (as natural colors) improved the color, taste, overall acceptability of drops compared to other tested samples

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