Title : Green extraction, optimization and analyses of lutein and zeaxanthin from petals of Tagetes erecta
Abstract:
Green extraction methods represent significant advancements in the extraction of natural products, addressing the growing need for sustainable practices in the food and pharmaceutical industries. Techniques such as solid-state fermentation and enzyme-assisted extraction enhance extraction efficiency and contribute to environmental conservation and public health safety. This study specifically investigates green extraction techniques aimed at increasing the lutein content in marigold petals. Solid-state fermentation is used to optimise the extraction process. Furthermore, enzymes like cellulase and pectinase were applied to treat the marigold petals, further improving extraction efficiency. The study employed various extraction methods on both enzyme-treated and microbe-treated marigold petals. Results showed that the ultrasound-assisted extraction of fermented marigold flowers yielded a lutein content of 1123.42 ± 0.01 mg/g, significantly higher than the Soxhlet method (688 ± 0.01 mg/g) and maceration (328 ± 0.03 mg/g). Additionally, the lutein content from ultrasound-assisted extraction (1021 ± 0.01 mg/g) surpassed that of enzyme-assisted extraction using both Soxhlet (910 ± 0.01 mg/g) and maceration (415 ± 0.01 mg/g) methods. High-resolution field emission scanning electron microscopy revealed that the cell walls of solid-state fermented petals were completely ruptured compared to those treated with enzymes. HPTLC analysis indicated a higher lutein and zeaxanthin concentration in the fermented marigold extract 1800 mg/g and 960 mg/g as compared to the non-fermented extract 333 mg/g and 116 mg/g respectively.
Key Words: Green extraction methods, Lutein, Zeaxanthin, SEM, HPTLC
