Extraction and characterization of lutein from plant sources

Abstract

Background: Lutein is yellow color hydroxyl-carotenoid compound, as well as a fat soluble antioxidant which is helpful in brain and eye development.

Objective: The research was planned for extraction and characterization of lutein from various plant sources. Extracted lutein was also utilized in food products. Specific objective of research was purification, quantification and characterization of lutein.

Method: Lutein was extracted from two different sources (marigold and spinach), through extraction process, saponification and HPLC method. Analysis of lutein color was performed through colorimeter by using L* a* b* parameters.

Results: Extracted lutein yield from spinach and marigold was 0.7±0.04% and 1.67±0.02% and intensity of color shows L* (25.01±2.40 and 42.79±0.88), a* (0.33±0.22 and 24.43±0.50) and b* (1.87±0.96 and 36.27±0.96) from spinach and marigold. Cupcakes were prepared by using various concentrations (0%, 0.5%, 1% and 1.5%) of extracted lutein. After product preparation the physico-chemical and sensory evaluation of cakes were carried out. The results indicated that 1% concentration of lutein was observed to be suitable for the development of food product as well as organoleptic results also indicated that 1% concentration of lutein was acceptable by the consumer.

Conclusion: It is concluded that the extracted lutein was used in the development of cupcake as a natural color because of natural color and may help to prevent the oxidation, age-related molecular degeneration (AMD) and eye disease.

Highlight: Lutein rich food may use for many diseased like AMD, heart and cancer diseases. Extracted lutein also may use as a natural color in food items (candies and cupcake).