마리골드 올레오레진으로부터 루테인 농축물 생산과정 중 메소지아잔틴 생성 및 잔토필 이성체 조성 변화

Translated title of the contribution: Changes in the Composition of Xanthophyll Isomer and Formation of meso-Zeaxanthin during the Production Process of Lutein Concentrate from Marigold Oleoresin

Yu Jin Lee, In Hwan Kim

Research output: Contribution to journalArticlepeer-review

Abstract

Lutein, t-zeaxanthin, and meso-zeaxanthin are members of the xanthophyll class of carotenoids. These xanthophylls are located mainly in the retinal macular region of the human eye. Currently, the lutein concentrate for the lutein capsule is manufactured from marigold oleoresin through saponification and crystallization. mesoZeaxanthin is formed from lutein when lutein concentrate is produced from marigold oleoresin by saponification. The aim of this study is to investigate the compositions of lutein, t-zeaxanthin, and meso-zeaxanthin in lutein concentrates prepared from marigold oleoresin under different saponification conditions. Furthermore, compositions of three xanthophyll isomers were analyzed in eight lutein capsules distributed in Korea and overseas. The saponification temperature, amount of potassium hydroxide (KOH), and saponification time were observed to significantly affect the composition of meso-zeaxanthin and lutein in the lutein concentrate. Increments in the saponification temperature, amount of KOH, and saponification time resulted in increased amounts of meso-zeaxanthin and decreased lutein in the lutein concentrate. meso-Zeaxanthin was undetected in the lutein concentrate at all trials of 60°C. A maximum amount of meso-zeaxanthin (approximately 75%) was obtained at saponification conditions of 100°C, 80% KOH, and 3 h saponification time.

Translated title of the contributionChanges in the Composition of Xanthophyll Isomer and Formation of meso-Zeaxanthin during the Production Process of Lutein Concentrate from Marigold Oleoresin
Original languageKorean
Pages (from-to)1289-1295
Number of pages7
JournalJournal of the Korean Society of Food Science and Nutrition
Volume51
Issue number12
DOIs
Publication statusPublished - 2022 Dec

Bibliographical note

Publisher Copyright:
© 2022 The Korean Society of Food Science and Nutrition.

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Fingerprint

Dive into the research topics of 'Changes in the Composition of Xanthophyll Isomer and Formation of meso-Zeaxanthin during the Production Process of Lutein Concentrate from Marigold Oleoresin'. Together they form a unique fingerprint.

Cite this