~ 3173 ~ The Pharma Innovation Journal 2023; 12(6): 3173-3177 ISSN (E): 2277-7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2023; 12(6): 3173-3177 © 2023 TPI www.thepharmajournal.com Received: 16-04-2023 Accepted: 22-05-2023 Aarathy Bose Department of Dairy Chemistry, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, India Suvartan Ranvir Assistant Professor, Department of Dairy Chemistry, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, India Thejus Jacob Assistant Professor, Department of Dairy Engineering, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, India Sandeep GM Prasad Assistant Professor, Department of Dairy Engineering, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, India. John David Professor, Department of Dairy Technology, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, India Shanta Peter Department of Dairy Technology, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, India Corresponding Author: Aarathy Bose Department of Dairy Chemistry, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Prayagraj, India Organic solvent-free extraction of carotenoids from sweet potatoes and their utilization in fortification of table spread Aarathy Bose, Suvartan Ranvir, Thejus Jacob, Sandeep GM Prasad, John David and Shanta Peter Abstract The study was aimed to extraction of carotenoids from sweet potatoes using green solvent based ultrasonic–assisted extraction method and their fortification in a table spread. Four formulations were tried for preparation of table spread with varying composition of milk fat, carotenoid extract, stabilizer, emulsifier and water. On the basis of textural and sensory attributes, table spread prepared with 6% carotenoid extract were highly acceptable. The physio-chemical parameters of freshly produced spread were analysed as soon as after preparation. The same samples were stored at 5 ⁰C for 75 days and anlysed for oxidative detoriation after regular interval of 15 days. The proximate composition of developed table spread was observed to be 36.03 to 36.22% moisture, 56.01 to 54.98% fat, 5.2 to 5.3%, protein, 1.7 to 2.26%, carbohydrates, 1.06 to 1.19% minerals, 7.88 to 13.2 μg/100g total carotenoids and 20.71 to 34.4 (mg GAE/gm) total phenolic content. The antioxidant activity, peroxide value, free fatty acids and TBA values in spread were observed to be 7.4 to 14.40 %, 0.17 to 0.13 (meq/kg oil), 0.91 to 0.71% oleic acid and 0.428 to 0.368 OD, respectively. The carbohydrates, antioxidant activity, total carotenoids and total phenolic content was significantly (p<0.05) increased in table spread fortified with carotenoids compared to control sample, while fat content, free fatty acid, peroxide value and TBA content were slightly decreased. Non-significant changes were found in the protein and minerals value. During storage significant (p<0.05) increase in TBA, FFA and peroxide values as the storage period progressed. The carotenoid enrich spread was qualitatively stable for 75 days at 5 ⁰C, indicating a suitable shelf life. The table spread was successfully fortified with carotenoids and can be effectively used for enhancing health standard of the people. Keywords: Table spread, sweet potato, carotenoid, green technique, sunflower oil 1. Introduction There has been an inevitable marked inclination in present consumer’s dietary pattern towards foods which have improvised health benefits. The demand for such functional food is being driven by the growing consumer understanding of the linkage between diet and disease and the interest in self-health maintenance, rising health care costs and advances in food and nutrition [1] . A range of dairy and non-dairy spreads have been developed to provide nutrition and consumer convenience [2] . Margarine and fat spreads are an interesting and effective food vehicle to be fortified with lipid soluble compounds. At the same time, it is a food item that is regularly consumed in small amounts. Many European Member States presently require the mandatory addition of vitamin A and D to margarine and fat spreads in order to help to improve the public health situation within the European Community [3] . Sweet potato (Ipomoea batatas Lam) is an important tuber crop grown in the tropics, sub- tropics and warm temperate regions of the world for its edible storage roots. It can be used as food supply to combat malnutrition in the developing nations, since the tuberous roots (tubers) are enriched with starch and dietary fiber, along with carotenoids, anthocyanin, ascorbic acid, potassium, calcium, iron, and other bioactive ingredients [4, 5] . For people of South-east Asia and Africa, this crop is the main source of β-carotene. Yellow and orange sweet potatoes have higher carotene than other vegetables, with 8.509 mg per 100 gm [6] . The carotenoids are a micronutrient that plays an important role in decreasing the risk of certain types of diseases like cardiovascular, chronic inflammation and cancer [7] . Moreover, carotene also acts as a precursor for production of vitamin A in body, an essential vitamin at any age, including for cellular health and proper vision. However, deficiency of carotene or vitamin A causes night blindness, conjunctivitis of the eye or inflammation of the cornea, disturbance in bone growth, retard normal growth and defects in teeth [8] .