Stability of Lutein Content in Color Extracted from Marigold Flower and its Application in Candies
Stability of Lutein Content in Color Extracted from Marigold Flower and its Application in Candies
Alim-un-Nisa1*, Sajila Hina1, Sania Mazhar1, Imran Kalim1, Ijaz Ahmad1, Naseem Zahra1, Shahid Masood1, Muhammad Khalid Saeed1, Qurat-ul-Ain Syed1 and Maida Asif2
ABSTRACT
The current research aims to extract edible yellow color from Marigold (Tagetes erecta) flower by using cheap and safe techniques and making it stable for long period of time in food products as well as in extracted form by using preservatives and antioxidants like citric acid and determining its usefulness by applying on food products. Natural edible color was extracted from T. erecta gave lemon yellow color shade which when applied on candies increased the attractiveness. The spectrophotometric analysis at 474nm of extracted color both in crude form and in candies was found to be stable at 4oC and showed decay in mean lutein concentration at higher temperatures i.e. 25oC and 45oC. The microbiological study of the extracted color and candies prepared in laboratory and dyed with T. erecta extract color showed that the color extracted from T.erecta itself do not promote microbial growth rather it has antibacterial activity. The lethal dose and toxicity determination of the color extracted from marigold showed that it is safe for consumption as no clinical symptoms were observed in rabbits after giving the maximum dose of 1000ml of color.
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