alexa A Study on the Different Methods of Preparation of Lutein from Supercritical Fluid Processed Lutein Esters
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

A Study on the Different Methods of Preparation of Lutein from Supercritical Fluid Processed Lutein Esters

Peter Amala Sujith A*, Hymavathi TV and Yasoda Devi P

Department of Foods and Nutrition, PGRC, ANGRAU, Hyderabad, India

*Corresponding Author:
Peter Amala Sujith A
Department of Foods and Nutrition, PGRC, ANGRAU, Hyderabad, India
E-mail: [email protected]

Received Date: September 24, 2011; Accepted Date: July 24, 2012; Published Date: July 27, 2012

Citation: Peter Amala Sujith A, Hymavathi TV, Yasoda Devi P (2012) A Study on the Different Methods of Preparation of Lutein from Supercritical Fluid Processed Lutein Esters. J Nutr Food Sci 2:154. doi: 10.4172/2155-9600.1000154

Copyright: © 2012 Peter Amala Sujith A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Lutein is a dietary oxycarotenoid which is found to reduce the risks of Age-related Macular Degeneration (AMD). Supercritical fluid extraction of lutein esters from marigold petals was carried out and was found to be much effective than conventional solvent extraction. The saponification of pre-concentrated lutein esters to produce free lutein was studied which showed a composition of about 88% total carotenoids (UV-VIS spectrophotometry) and 90.7% lutein (HPLC). The lipase catalyzed hydrolysis of lutein esters in conventional medium was investigated. The optimal temperature, pH, enzyme concentration and water activity were found to be 50°C, 7, 15% and 0.33 respectively and the activity loss of lipase was about 25% after 8 times re-use at 50°C for 12 days. However, the lipase catalyzed hydrolysis of lutein esters in conventional media resulted in poor conversions (38.7%).

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