United States Patent 11» Thomas et al. EXTRACTION OF PIGME! MATERIAL [54] FROM PLANT [75] Inventors: Ronald L. Thomas, Clemson, 8.0 n Diane Delbler, Shalimar, Fla.s Charles Rice Barmore, Moore, S.C. [73] Assignee: Clemson University, Clemson, S.C. (21) (22) (si) [52] (58) Appl. Now 658,144 Sun. 4, 1996 Filed CIRN 9/42 435/209 435/209, 267; 426/425, 428 Field of Search [56] References Cited v S. PATENT DOCUMENTS 5,019,405 5/1991 5,130,237 7/1992 5,472,850 12/1905 sapers Thomas ea Browa, Jeeta TIONS 426250 1935996, “35/101 OTHER PUBLIC! Casey et al. Advanced Practical Organic Chemistry, 1990, (Chapman Hall: New York), Kanner et al. “Carotenoids extraction from orange peel by treatments with enyzmes and d-limonene” Int. Fruchtsaf- {Union (1984) 18, pp. 219-225. Brady et al. General Chemistry Principles and Structure, 1978, (lohn Wiley: New York). Webster's II New Riverside University Dictionary 1994 (Houghton Mitllin:Boston), p. 1167. Tengerdy etal. “Plant processing by simulatneous lactic acid fermentation and enzyme hydrolysis", Appl. Biochem. Bio- tech, (1992) 34/35: 309-316. US005830738A_ uy) Patent Number: 5,830,738 [45] Date of Patent: Nov. 3, 1998 George A. Spanos, Hao Chen and Steven J. Schwartz, Supercritical CO, Extraction of Carotene from Sweet Povatoes, 1993, Journal of Food Science pp. 817-820, vol 58 No. 4. CA. Sims, M.O. Balaban, and R.E, Matthews, Optimization ‘of Carrot Juice Color and Cloud Stability, 1993 Journal of Food Seience pp. 1129-1131 vol. 58(5). Maria ‘Tsimidou and Euphoria Tsatsaroni, Stability of Saf- fron Pigments in Aqueous Extracts, 1993, Journal of Food Science vol. 58 No. 3 pp. 1073-1075. CE. Fabre, ALL. Santerre, M.O. Loret, R. Baberian, A. Parcillewx, G. Goma, and PJ. Blane, Production and Food ‘Applications of the Red Pigments of Monascus ruber, 1993, Tournal of Food Science vol. $8(5) pp. 1099-1102. GM. Sapers, Color Characteristies and Stability of Non bleeding Cocktail Cherties Dyed with Carotenoid Pigments, 1994, Journal of Food Science vol. 59 No. 1 pp. 135-138, CM. Hong, WL. Wendorfl, and R.L. Bradley, Jr Factors Alfecting Light-Induced Pink Discoloration of Annat- to-Colored Chesse, 1995, Journal of Food Science vol, 60 No. 1 pp. 94-97, Primary Examiner—ton P, Weber Assistant Examiner—Susan Hanley Attorney, Agent, or Firm—Dority & Manning, PA. (571 ABSTRACT The present invention is directed to a process for extracting pigments, namely carotenoids, from plant material. ‘The process includes the step of combining shredded plant ‘material with an enzyme. The enzyme breaks down the planis cellular walls teleasing the earotenoids contained within the plant cells. The enzyme added to the plant ‘material can be pectinase, cellulase, hemicellulase, or mix- tures thereof 27 Claims, 1 Drawing SINov. 3, 1998 5,830,738 US. Patent “DeOb Je pue Sinyesad ua} WOO Je PJ9Y JORA}XS JUSAJOS OY} JO uonepesbap 3u} YIM yy6I) 0} pasodxe pue einyesedua} Wood ye play sjead eBueio wo. yoesyxe ewAzua ay} JO WU G*J8p Je BOUEqUOSGe JO uojepesBap ay} jo uos}edwiod vy *} eaunBi, aanyesodwe] WooY eunyesadwiay WOO ‘D oOb OBNX” JUEAJOS —*#— ~~ yornxguarjog ——*—_ oryxgowhzug sheq ool 06 os. OL 09 os ov oc 02 oL 0 +t +t t t t t t t + 0 soo > bo 5 | sos 3 720 © ag sos aw oa £0 5 _o wy ¥se°0 v05,830,738, 1 EXTRACTION OF PIGMENT FROM PLANT MATERIAL BACKGROUND OF THE INVENTION ‘The present invention generally relates to a process for extracting pigments from plant materials and, more particularly, 10 a process for extracting carotenoids from plant material using enzymes. ‘Carotenoids generally refer to a class of labile, easily oxidizable, yellow, orange, red, or purple pigments that are ‘widely distributed in planis. All photosynthetic organisms ‘contain one or more carotenoid pigments. Carotenoids are typically found in the chloroplast of plant cells in close association with chlorophyll, Due to their chemical Structure, the carotenoids are capable of absorbing photons Of light al wave lengths between about 300 nm to about 700 sm. IL is believed that once light is absozhed, the carotenoids are then capable of transferring the energy from the high energy photons to chlorophyll for carrying out photosynthesis, a process by which plants. manufacture ‘carbohydrates by absorbing light ‘Carotenoids can be found in leaves, stems, vegetables, fruits and flowers of plants. Concentrated amounts of caro tenoid pigments are known 10 exist in carrots, sweet potatoes, orange juices andl orange peels, which accounts for the characteristic orange color of these plants. Carotenoid pigments are also responsible for the color of most autumn leaves after the chlorophyll has broken down, Besides plants, carotenoids exist in the skins and skeletons of some animals. For instance, carotenoids are responsible for the pink color of flamingo feathers. Chemically, earotenoids are comprised of a string of isoprene units (stcuctural unit containing five carbon atoms), resulting in a conjugated carbon double bond chain. By definition, a carotenoid molecule contains a chain of eight isoprene units. The electrons in the conjugated carbon double bonds are easily excitable while the conjugation permis the absorption of light energy. Depending upon the ‘carotenoid molecule, other chemical groups, such as carbo- yl groups, hydroxyl groups, and epoxide groups, can be attached to the conjugated carbon chain, The specific wave length of light absorbed by a particular carotenoid molecule is determined by the number, ype and position ofthese other ‘chemical groups, the number and position of the carbon double bonds, and the stearic configuration of the molecule. In nature, carotenoids typically exist in association with stabilizing agents, which prevent the molecule from oxidiz~ ing or otherwise degrading. For instance, carotenoids can be associated with such stabilizing agenis as proteins, fatty acids and sugars. A protein-carotenoid complex is referred to as a chromoprotein. Besides protecting the carotenoids, these stabilizing agents can also affect the solubility of ‘carotenoids, which are typically water insoluble. Because most carotenoids exhibit bright colors, these pigments have much potential use as a coloring agent. Carotenoid pigments have been found to be particularly useful as food colorants or food dyes. Being derived from a natural source, carotenoid pigments are considered safe for human consumption, In fact, many carotenoids are vitamin A precursors and are effective antioxidants. It is believed that some carotenoid pigments when ingested serve to prevent some forms of cancer, In the past, others have altempted to extract carotenoid pigments from plant matter for such commercial uses. Unfortunately, however, past practices have had only limited sucess, producing unstable extracts with limited use as a food dye. 20 os ss 4s ss 6s 2 For instance, attempts have been made to extract caro- tenoids from plants using harsh solvents Such solvents have included benzene, petroleum ether, carbon disulfide, chloroform, ethanol, methanol, and acctone. To extract the carotenoids, the plant material i soaked in the solvent at room temperature, After soaking the plant material inthe falvent, the carotenoids are then separated from the ret of the plant matter In an article entitled “Supercritical CO, Extraction of B-Carotene from Sweet Potatoes,” appearing in The Journal of Food Science by Spanos et al., a process for extracting the carotenoid, frcaroene, from sweet potatoes using Supet- critical carbon dioxide is disclosed. As discussed in the ttcle, swect potato tisste was first dried either in a freeze drier orina forced air oven. The dried material was ground with a moriar and pestle and then fed to a continuous Supereitical uid extraction apparatus for extracting the carotenoids. In the above prior art systems, however, the resulting extracted carotenoid pigments, and especially the color of the pigments, are very unstable It is beliewed that during the shove-desribed solvent extractions and supercritical cabon dioxide extractions, the pigments are released or separated from the stabilizing agents that the carotenoids are associ- ated with in nature. Without the sabilizing agents, the carotenoids degrade when exposed to light heat or oxygen For instance, light exposure will catse extensive oxidation of the carotenoids adversely effecting their color Consequently, the resuling extracts havea very short shelf life, ae typically kept in onganie solvents and must always be protected from light, heat and oxygen. Enzymes have been used in the past for various pucposes, For instance, in an article entitled “Optimization of Carrot Juige Color and Cloud Stability,” by Sims eta, which was published in The Journal of Food Science, the enzymes Pectnase and hemicelluase were ade to milled and heated Carrots forthe production of vegetable juice. The enzymes ‘were added to the carots in oder to assess the effects of the ozyme mixture on yield, color and cloud sablity ofthe resiling carot ice. It was found thatthe enzyme prepa ration improved juice color but had no eflect om juice yield or the overall turbidity of the juice Enzymes, however hve not boen use forthe purpose of extracting plant pigments. Further, from the following detailed description it will be apparent that other various featuees, aspects and advantages of the present invention remain absent from the prior st SUMMARY OF THE INVENTION ‘The present invention recognizes and addresses the fore going disadvantages, and others of prior art constructions and methods. ‘Accordingly itis an object of the present invention to provide a method of extracting carotenoid pigments from plant mater Its another object ofthe present invention to provide a method of extracting carotenoid pigments from plant mate- tial using enzymes. ‘Another object of the preset invention isto provide a method of extracting carotenoids that remain bound in theit stable and natural sate is still another object of the present invention to provide 4 method of extracting carotenoid pigment that canbe used as food dyes. Its another object ofthe present invention to provide method of extracting carotenoid pigments from plant mate-