Investigation of the antioxidant properties of β-carotene extracted from pumpkin

Pumpkin flour for desirable flavor, high β-carotene, water soluble vitamins and appropriate color can be used in a variety of foods. The aim of this study was to evaluate the antioxidant properties and thermal resistance of β-carotene extracted from pumpkin. β-carotene was extracted by the acetone and petroleum ether solvents. Antioxidant activity of β-carotene was studied using three methods of free radical scavenging test DPPH, reducing power and rancimat. The results showed that all doses of extract could slow the oxidation process and between all treatments concentration of 1000 ppm showed highest antioxidant extracts rather than other concentrations and in some cases, had equal potency with the synthetic BHT antioxidant. The lowest reducing power of iron (III) was for control samples (0.31) and the highest reducing power of iron ions (III) corresponded to the BHT200 concentration (0.94). The concentration of 1000 ppm β-carotene extract was not significantly different from synthetic BHT antioxidant at a concentration of 200 that illustrate the strength of β-carotene extracts in reducing iron (III) ions (P>0/05). The results of this study were showed the high heat resistance of antioxidant compounds. Thus, the extracted β-carotene from pumpkin can be introduced as a source of natural antioxidants to replace synthetic antioxidants.