Abstract
Lutein is yellow color hydroxyl-carotenoid compound, as well as a fatsoluble antioxidant which is helpful in brain and eye development. 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. 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. 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. 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.
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).
Keywords: Lutein, Extraction, AMD, Eye disease
https://doi.org/10.34091/AJLS.7.1.5
ReceivedJanuary 15, 2024
Received RevisedApril 27, 2024
AcceptedApril 28, 2024
Available OnlineApril 30, 2024
afshan.shafi@mnsuam.edu. pk