TY  - JOUR
A1  - Khalil, Mahmoud
A1  - Raila, Jens
A1  - Ali, Mostafa
A1  - Islam, Khan M. S.
A1  - Schenk, Regina
A1  - Krause, Jens-Peter
A1  - Schweigert, Florian J.
A1  - Rawel, Harshadrai Manilal
T1  - Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions
T2  - Journal of functional food
N2  - Tagetes spp. belongs to the Asteraceae family. It is recognized as a major source of lutein ester (lutein esterified with fatty acids such as lauric, myristic and palmitic acids), a natural colorant belonging to the xanthophylls or oxygenated carotenoids. Four species of Tagetes flower (Tagetes tenuifolia, Tagetes erecta, Tagetes patula, and Tagetes lucida) were used to extract lutein and lutein esters with three different methods. The results showed that T. erecta, type "orangeprinz", is the richest source of lutein esters (14.4 +/- 0.234 mg/g) in comparison to other Tagetes spp. No significant differences between extractions of lutein esters with medium-chain triacylglycerols (MCT) oil, orange oil or solvent (hexane/isopropanol) could be observed. MCT oil also improved stability of lutein esters at 100 degrees C for 40 min. Emulsification of MCT oil improved the stability of lutein ester extract against UV light at 365 nm for 72 h. Finally, an emulsion was prepared under food processing conditions, spray dried and its bioavailability investigated in a preliminary human intervention study. The results show a lower resorption, but further data suggest improvements in implementation of such supplements. (c) 2012 Elsevier Ltd. All rights reserved.
KW  - Tagetes
KW  - Lutein ester
KW  - Emulsion
KW  - Stability
KW  - Whey protein
KW  - Bioavailability
Y1  - 2012
UR  - https://publishup.uni-potsdam.de/frontdoor/index/index/docId/35804
SN  - 1756-4646
VL  - 4
IS  - 3
SP  - 602
EP  - 610
PB  - Elsevier
CY  - Amsterdam
ER  -