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A PROCESS FOR THE PURIFICATION OF LUTEIN‐FATTY ACID ESTERS FROM MARIGOLD PETALS
Author(s) -
PHILIP THOMAS,
BERRY JAMES W.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01125.x
Subject(s) - lutein , chemistry , carotenoid , petroleum ether , orange (colour) , chromatography , pigment , fraction (chemistry) , petal , food science , organic chemistry , botany , extraction (chemistry) , biology
A process for the purification of lutein‐fatty acid esters from marigold petals based on isopropanol precipitation is described. This procedure removed over 65% of the lipids from marigold extracts. The precipitated fraction contained 51.3% lutein esters, and a second precipitation from isopropanol‐petroleum ether (80 + 20) gave a product over 65% pure. The precipitated lutein esters were soluble in vegetable oil to the extent of 20% (w/w) at 60°C and were miscible with vegetable oil above 80°C. Lutein esters produced yellow to orange color in foods (Model system), and hue range can be extended to red by the addition of synthetic FDA‐approved carotenoids.