Carotenoid pigments composition of calendula flower and its potential uses as antioxidant and natural colorant in manufacturing of hard candy [electronic resource].

Includes reference.

The composition profile of carotenoid pigment compounds of Calendula flower were identified by thin layer chromatography (TLC) and HPLC analysis it was found the these compounds were β-carotene, creptoxanthin, lutein, flavoxanthin, leuteoxanthin, violaxanthin and zeaxanthin. The main carotenoids were β-carotene, lutein and flovoxathin. The suitable carrier matrix for calendula flower carotenoid pigments were lactose, followed by dextrin, wheat flour and glucose. Consequently, the higher stability of calendula carotenoid pigments as a colorant material was observed in alkaline pH at pH ranging from 7 to 10 and temperature ranging from 40 to 70°C. Meanwhile, the degradation of calendula carotenoids did not exceed than 19.3% of total pigments after 180min at 100°C. On the other hand, the antioxidant activity of calendula carotenoids was also studied by the rancimat test at 110°C on sunflower oil by adding 100 to 500 ppm calendula carotenoids. However, sunflower oil containing 200 to 500 ppm recorded or higher induction period than 200 ppm BHT. On the other hand, analysis of variance for sensory evaluation of prepared hard candy indicated that, hard candy containing 0.3 and 0.35% natural calendula carotenoid color had received the highest scores for color, taste and overall acceptability compared with those prepared with 0.1 and 0.5% which recorded the lowest scores in all tested quality attributes.

Summary in arabic.

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