ULTRASONICATION OF CUCUMIS MELO VERSUS PERCOLATION: POLY PHENOL, TOTAL FLAVONOID, AND BETA–CAROTENE EXTRACT AS NATURAL DYES

Abstract

Natural dyes are pronounced as an interesting alternative to fabricated dyes. Accordingly, the attractive demand to develop the extraction techniques of the best ingredients of solid and liquid for natural dyes colorants from fruits materials and their application in human life have been grown. Extraction is processed using solvents or using modern techniques like ultrasonication and microwave. Current extraction of natural colorant from Cucumis melo has been performed using percolate technique as a model extraction method as well as applying ultrasonication. In the ultrasonication technique, samples were extracted with methanol in an ultrasonic cleaning bath by indirect sonication to yield ultrasonic extracts. Determination of the structure of active ingredients was performed conducted by UV spectroscopy. The dye extracted from Cucumis melo of intense color was proven to be β-carotene, a successful increment by 12.5% yield has been reported for the ultrasonic extraction process. β-carotene as a cortenoid which has antioxidant properties is the major carotenoid in cantaloupe. According to its health benefits, the β-carotene content in fruits is of great interest to the food industry and to melon breeders. Moreover, the determination of total phenolic and total flavonoid contents for the percolation and ultrasonic extracts have been successfully attained. The total phenolic and flavonoid contents of the extracts were determined using the Folin–Ciocalteu and aluminum chloride method, respectively. the percolation extraction method had 176.0 mg.g-1 as the least total phenolic contents compared to ultrasonic extraction method (183.2 mg∙g-1). The total flavonoid content of Cucumis melo flesh was varied from 59.6, and 71.4 mg CE g-1 possessed by percolation and ultrasonic extracts, respectively.