Author/Authors :
M. Jalali Jivan Food Colloids and Rheology Lab. - Department of Food Science and Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Iran , S. Abbasi Food Colloids and Rheology Lab. - Department of Food Science and Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Iran
كليدواژه :
Microemulsion , Lutein , Surfactant , Co-Surfactant
چكيده لاتين :
In the present study, the ability of food-grade microemulsion technique, as an environmentally friendly green technology and potential alternative technique for the organic solvent extraction methods on lutein extraction from marigold petals, a major plant source containing 15.83mg/g (dry weight), was assessed. For this purpose, the capability of natural surfactants [Saponin (Sa), lecithin (Le), rhamnolipid (Rh), sucrose monopalmitate (SMP)] in combination with four co-surfactants [Ethanol (Eth), 1-poropanol (1-Pro), Glycerol (Gly) and Propylene Glycol (PG)] on extraction yield was investigated. The experimental results showed that, without co-surfactants at SOR of 200:1 the extraction yield was 5.15–8.11% (in comparison with acetone). However, using various co-surfactants, except the Rhl: 1-Pro, moistening of marigold petal in co-surfactant were significantly (p< 0.05) increased the extraction efficiency. The highest yield was obtained using Saponin as surfactant and 1-propanol as co-surfactant at SCR of 1:2 (33%). These findings revealed the outstanding importance of type and precise composition of microemulsion ingredients (surfactant, co-surfactant) on its extraction capability and yield.
