Carotenoids from persimmon juice processing

The aim of this study was the use and revalorization two persimmon by-products A B generated in juice production process. by-product resulting from a pectinase enzymatic treatment peels pulp to optimize extraction especially suitable for recovery valuable bioactive carotenoids. solvents solvent combinations used were: ethanol, acetone, ethanol/acetone (50:50 v/v) ethanol/acetone/hexane (25:25:50 v/v/v). HPLC-DAD analysis detected identified total nine individual carotenoids namely violaxanthin, neoxanthin, antheraxanthin, lutein, zeaxanthin, ?-cryptoxanthin 5,6-epoxide, ?-cryptoxanthin, ?-carotene, ?-carotene. ?-carotene represented 49.2% 13.2% carotenoid content (TCC) acetone extract B. TCC contributed greatly antioxidant activity derived by-product. Pectinase followed by absolute could be an efficient method obtain rich these compounds that as nutraceutical ingredient.