A PROCESS FOR THE PURIFICATION OF LUTEIN‐FATTY ACID ESTERS FROM MARIGOLD PETALS
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 163-164
- https://doi.org/10.1111/j.1365-2621.1976.tb01125.x
Abstract
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.Keywords
This publication has 16 references indexed in Scilit:
- NATURE OF LUTEIN ACYLATION IN MARlGOLD (Tagetes erecta) FLOWERSJournal of Food Science, 1975
- THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKAJournal of Food Science, 1971
- Autoxidation of carotenes in dehydrated sweet potato flakes using .beta.-carotene-14CJournal of Agricultural and Food Chemistry, 1968
- The Carotenoids of MuskmelonsJournal of Food Science, 1966
- Chemical Studies on Concentrated Pineapple Juice 1. Carotenoid Composition of Fresh PineapplesJournal of Food Science, 1966
- The Carotenoids of Several Low‐Carotenoid FruitsJournal of Food Science, 1964
- The Carotenoids of Italian PrunesJournal of Food Science, 1963
- THE CAROTENOIDS OF JAPANESE PERSIMMONSJournal of Food Science, 1960
- THE CAROTENOIDS OF APRICOTSJournal of Food Science, 1960
- THE CAROTENOIDS OF CLING PEACHESJournal of Food Science, 1959