Food Chemistry Advances (Oct 2023)
Co-extraction of marigold flowers (Tagetes erecta L.) and dried coconut (Cocos nucifera L.) shreds using supercritical carbon dioxide: Characterization and functional food formulations
Abstract
The present work was aimed at the valorization of marigold flowers collected from religious places. The marigold petal powders (MG) were used for the extraction of lutein, lutein esters (LEs), and total carotenoid esters (TCEs) using supercritical fluid extraction (SCFE) using carbon dioxide with dried coconut shreds (DC) in 1:2 (w/w) ratio. The optimized condition for co-extraction of MG and DC was 398 bar/60°C/149 min using Box-Behnken design. The yield (w/w) of the co-extract under the optimized conditions of SCFE was 35.49% (w/w). The SCFE co-extracts had higher DPPH antioxidant activities (126.39 µg AAE/mg sample vs. 89.48 µg AAE/mg sample in n-hexane extract) with similar trends being obtained for ABTS and FRAP assays, and better anti-inflammatory properties (60% vs. 55% inhibition in n-hexane extract compared to 75% by the standard drug, diclofenac). The SCFE co-extracts showed best stability at 5 °C. Hence, LEs and TCE rich extracts were used to formulate dairy and peanut butters, while the spent residue was used to formulate cookies with cocoa powder. The highest overall acceptability (7.69 on a 9-point hedonic scale) was seen in cookies containing 5% (w/w of the SCFE spent) and 4% (w/w) cocoa powder.
