Utilising marigold flower extract as functional ingredient in muffins.

摘要

Marigold (Calendula L.) is flower with very good and functional and ornamental properties and is a very good source of xanthophylls named Lutein. Lutein is an oxycarotenoid usually produced as bulk compounds from marigold oleoresin which has been used in traditional folk medicine for longer time (Neher 1968). Lutein can be used to develop functional and health foods by exploiting its coloring and antioxidant properties. In recent years use of natural coloring and antioxidant agents for good has been empathized a lot. The potential toxicity of synthetic antioxidant like BHT, BHT and artificial colors has aroused an increased interest in preparing antioxidant and coloring agents from natural sources such as spices, herbs, seeds, cereals, fruits, vegetables and flowers (Watson 2002). It would therefore be especially beneficial to add lutein to food products that are frequently consumed and widely accepted.