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Extraction of β-carotene produced from yeast Rhodosporidium sp. and its heat stability

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Abstract

This work determined the characteristics of β-carotene produced from Rhodosporidium sp. isolated from citrus fruits, and an effective extraction method was established. To extract β-carotene from the isolated Rhodosporidium sp., the cell walls were destroyed using dimethyl sulfoxide (DMSO) solution with and without the use of glass beads and a sonicator. Extracted β-carotene was identified by high performance liquid chromatography (HPLC) and liquid chromatography/mass spectrometry (LC/MS) with a β-carotene standard. The yields of β-carotene extracted in DMSO, DMSO and glass beads, and DMSO with a sonicator were 3.371, 5.112, and 3.301 μg/mL, respectively. Isolated β-carotene was relatively heat stable, with 80% of the viable molecules remaining at 80°C.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi, 446-701, Korea

    Jong Kook Kim, Moo Yeol Baik & Byung Yong Kim

  2. Department of Biotechnology, Chung Ang University, Anseong, Gyeonggi, 456-756, Korea

    Jung In Kim, Nam Keun Lee & Young Tae Hahm

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  1. Jong Kook Kim
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  2. Jung In Kim
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  3. Nam Keun Lee
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  4. Young Tae Hahm
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  5. Moo Yeol Baik
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  6. Byung Yong Kim
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Correspondence to Byung Yong Kim.

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Kim, J.K., Kim, J.I., Lee, N.K. et al. Extraction of β-carotene produced from yeast Rhodosporidium sp. and its heat stability. Food Sci Biotechnol 19, 263–266 (2010). https://doi.org/10.1007/s10068-010-0038-6

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  • DOI: https://doi.org/10.1007/s10068-010-0038-6

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