Sujatha, C H; Nify, Benny; Pratheesh, V B(February , 2009)
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Abstract:
The present paper deals with the chemistry, isolation, separation, characterisation and stabilisation of the Marigold
oleoresin and its application as a natural food colorant. Marigold (Tagetes Erecta L), an ornamental plant belonging to
the composite family, has a rich source of natural antioxidant-Lutein. A natural pigment, xanthophylls offer an
alternative to synthetic dyes as a food colorant, due to its non-toxicity. Chromatographic separations of saponified and
unsaponified oleoresin were performed and Trans-Lutein identified as the major constituent. Well-preserved flowers
exhibit a high yield of Xanthophyll content (105.19 g/Kg) in contrast to the unpreserved flower sample (54.87 g/Kg),
emphasizing the significance of flower preservation in the extraction of xanthophyll. The stability and amount of
xanthophyll also increased from 105.19 g/Kg to 226.88 g/Kg on saponification and subsequent purification with
Ethylene Dichloride