Stability of Lutein Obtained from Muriellopsis sp biomass and used as a natural colorant and antioxidant in a mayonnaise-like dressing sauce

Abstract

Lutein is present in higher plants and algae. It may confer protection against the progression of chronic and eye diseases. Currently, lutein supplements are supplied to the world market in the form of capsules. We obtained a lutein oleoresin from the biomass of the microalgae Muriellopsis sp. This was added to a home-made mayonnaise. The samples were stored for three months at 5 ± 2°C. The lutein content was quantified by high-performance liquid chromatography (HPLC), and the antioxidant concentration was determined by the total polyphenol content (Folin-Ciocalteau) and the oxygen radical absorbance capacity (ORAC). Pigment degradation followed a first-order kinetics, with k = 0.0068 days-1, and t½ = 102 days. The chromatic coordinates L*, a*, b* indicated high pigment stability in the matrix. These results indicate that, due to its high antioxidant capacity, lutein derived from the Muriellopsis sp could represent a potential substitute for pigments, such as β-carotene, in oily matrices.

Keywords

• sauces
• lutein
• antioxidant properties
• hplc
• muriellopsissp