A Convenient Green Method to Synthesize β-Carotene from Edible Carrot and Nanoparticle Formation

Abstract

A simple green chemistry approach was used to synthesize b-carotene from edible carrot without using solvent and heat. In this study, beta-carotene was extracted from edible carrots through a natural extraction method with several physical technical steps. The extracted sample was isolated using high-performance liquid chromatography (HPLC). A β-carotene peak was detected from HPLC with an absorbance maximum (2.135 mAU). The absorption of UVeVisible spectrum indicated that beta-carotene absorbs most strongly between 230-300 and 400e500 nm. The functional groups, namely, C]C (1649 cm¡1), = CeH (900-900 cm¡1) vibrations of antisymmetric deformation of CH3 groups and CH2 groups (1350-1450 cm¡1) of beta carotene were identified by using the FTIR test. The 537, 538, and 539 peaks for all carbon atoms (C-12), one of the 40 carbon atoms is (C-13) and two carbon atoms as (C-13) were indicated using FTMS. The resonance relates to the protons connected to methyl and methylene groups and those attributed to the vinylic protons (HeC]C) were observed between 1-2 and 5e6 ppm, respectively. The AFM images demonstrate that the structure of the beta-carotene is spherical, and the average diameter of this molecule is 37.22 nm. The findings of the analysis show that the extraction and isolation of b-carotene from the carrot extract was achieved.