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ABSTRACT
The orange-fleshed sweet potato is rich in carotenoids, which can potentially be used as a natural food colorant. However, effective and safe extraction techniques are needed. The carotenoid extraction of orange-fleshed sweet potato vine at a moisture content using combined solvents was studied. The research design was a factorial randomized complete design with two factors and three replicates. The first factor was moisture content of the fresh OFSP vine. The second factor was the ratios of methanol and Chloroform. The results showed that the fresh vines contained high moisture (317.00) and Carotenoids (2973.578 µg/100g, 3353.290 µg/100g, and 3056.829 µg/100g). Extraction of dry vines using chloroform-methanol at ratio of 2:1 v/v gave a high content of carotenoid in the extract. The extract was stored in a dark bottle during the experiment and it showed a good color stability. The carotenoid present in OFSP vines was evaluated. The vines of the OFSP was dried to constant weight at room temperature. The carotenoids were extracted in chloroform-methanol 2:1. The carotenoid extracts were assessed for the amount of carotenoids using a colorimetric method. The result revealed that OFSP vines has 3127.899µg/100g amount of carotenoids.
