Marigold

Ringel, m. n. little ring or circle, ringlet, circlet, loop, -blume, /. marigold (Calendula). -erz, n. ring ore. 

Marigold petals Lutein, zeaxanthin Dietary supplement... 

MOEHS c p, TiAN L, OSTERYOUNG K w and DELLAPENNA D (2001) Analysis of carotenoid biosynthetic gene expression during marigold petal development , Plant J, 20, 401-12. 

Conversion of xanthophyll esters to free xanthophylls in marigold using methanol... 

Extraction of total xanthophyll esters from marigold in hydrocarbon solvent, removal of impurities and cis-isomers by alcohol washing and concentration of trans-esters... 

Treatment of marigold meal, oleoresin, or formulations containing lutein with strongly alkaline aqueous solutions under controlled conditions to isomerize lutein into zeaxanthin, a product with greater pigmenting activity... 

Lutein, zeaxanthin, and capsanthin/capsorubin from marigold, wolfberry, and red pepper, respectively... 

Marigold petals are rich sources of xanthophyUs, mainly lutein esters. To increase the coloring power, chemical extraction of the colorant from flower meal is performed or a new enzymatic procedure is applied. It was shown that treatment with cellulases or mixed saprophyte microorganisms or solid state fermentation improved the xanthophyll extraction yield. ... 

Marigold extract (lutein-xanthophylls) E 161b 10% lutein Lutein, vegetable oil Egg yellow Chicken feeds, pet foods... 

Delgado-Vargas, F. and Paredes-Lopez, Effects of enzymatic treatments of marigold flowers on lutein isomeric profiles, J. Agr. Food Chem., 45, 1097, 1997. 

Barzana, E. et al.. Enzyme-mediated solvent extraction of carotenoids from marigold flower (Tagetes erecta), J. Agr. Food Chem., 50, 4491, 2002. 

Breithaupt, D.E., Wirt, U., and Bamedi, A., Differentiation between lutein monoester regioisomers and detection of lutein diesters from marigold flowers (Tagetes erecta L.) and several fruits by liquid chromatography-mass spectrometry, J. Agric. Food Chem. 50, 66, 2002. 

Detailed information about carotenoids found in food or extracted from food and evaluated for their potential as food colorants appeared in Sections 4.2 and 6.2. We would like to mention some new data about the utilization of pure carotenoid molecules or extracts as allowed food additives. Looking to the list of E-coded natural colorants (Table 7.2.1), we can identify standardized colorants E160a through f, E 161a, and E161b as natural or semi-synthetic derivatives of carotenoids provided from carrots, annatto, tomatoes, paprika, and marigold. In addition, the extracts (powders or oleoresins) of saffron, - paprika, and marigold are considered more economical variants in the United States and European Union. 

Breithaupt, D.E. and Schwack, W., Determination of free and bound carotenoids in paprika (Capsicum annuum L.) by LC/MS, Fur. Food Res. Technol., 211, 52, 2000. Philip, T. and Berry, J.W., A process for the purification of lutein-fatty acid esters from marigold petals, J. Food ScL, 41, 163, 1976. 

Tyczkowski, J.K. and Hamilton, P.B., Preparation of purified lutein and its diesters from extracts of marigold (Tagetes erecta). Poultry ScL, 70, 651, 1991. 

Gregory, G.K. et ah. Quantitative analysis of lutein esters in marigold flowers (Tagetes erecta) by high performance liquid chromatography, J. Food ScL, 51, 1093, 1986. Livingston, A.L., Rapid analysis of xanthophyll and carotene in dried plant materials, J. AOAC, 69, 1017, 1986. 

Fletcher, D.L. and Halloran, H.R., An evaluation of commercially available marigold concentrate and paprika oleoresin on egg yolk pigmentation. Poultry ScL, 60, 1846, 1981. 

Gau, W. et ah. Mass spectrometric identification of xanthophyll fatty acid esters from marigold flowers (Tagetes erecta) obtained by high performance liquid chromatography and Craig countercurrent distribution, J. Chromatogr., 262, 277, 1983. 

Philip, T. and Berry, J.W., A process for the purification of lutein-fatty acid esters from marigold petals, J. Food Set, 41, 163, 1976. 

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