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Carotenoid Pigment Composition of Calendula Flower aAnd Its Potential Uses As Antioxidant And Natural Colorant In Manufacturing of Haed candy
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Abstract: The composition profile of carotinoid pigment compounds of Calendula flower were identified by then layer chromatography (TLC) and HPLC analysis it was found the these compounds were ?-carotene, violaxanthin and zeaxanthin. The main carotenoids were ?-carotene, lutein and flovoxathin. The suitable matrix for calendula flower carotenoid pigments were lactose, followed by dextrin, wheat flour and glucose. Consequently, the higher stability of calendula carotenoid pigments as a colorant material was observed in alkaline pH at pH ranging 7 to 10 and temperature ranging from 40 to 70?C. Meanwhile, degradation of calendula carotenoids did not exceed than 19.3% of total pigments after 180 min at 100 ?C. on the other hand, the antioxidant activity of calendula carotenoids was also studied by the rancimat test at 110 ?C cn sunflower oil by adding 100 to 500 ppm calendula carotenoids. However, sunflower oil containing 200 to 500 pm recorded or higher induction period than 200ppm BHT. On the other hand, analysis of variance for sensory evaluation of prepoared hard candy indicated that, hard candy containing 0.3 and 0.35% natural calendula carotenoid color had received the highest scores for color, taste and overall acceptability compared with those prepared with 0.1 and 0.5% which recorded the lowest scores in all tested quality attributes
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| Publication year |
2008
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| Organization Name |
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| serial title |
Arab Univ. J. Agric. Sci., Cairo
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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