13Oct 2018

PHYSICOCHEMICAL PROPERTIES AND FOOD APPLICATION OF MARIGOLD FLOWER EXTRACTS PREPARED BY CONVENTIONAL ANDSUPERCRITICAL CO2METHODS

  • Food Science Department, Faculty of Agriculture, Zagazig University, Egypt.
  • Biotechnology and Bioecology Department, Astrakhan State University, Russia.
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Marigold (TageteserectaLinn) flower extracts prepared by conventional and supercritical Marigold (TageteserectaLinn) flower extracts prepared by conventional and supercritical CO2 extraction were evaluated and compared in terms of chemical composition, antioxidant activity and color attributes. Biscuit enriched with marigold flower extract was prepared and evaluated for antioxidant activity, specific volume, color attributes and sensory properties. The results of marigold flower composition showed that the moisture content was 68.32?0.14%, crude protein 2.34?1.07%, total carbohydrate 16.03?0.85%, total dietary fiber 10.98?0.43 %, total fat 0.62?0.10% and ash 1.30?0.21%. Iron was the most abundant element among the estimated minerals recording 1.058?0.041 mg/100g. From the extraction results it could be conclude that the methods of extraction affect clearly on the contents of biological active compounds of marigold flowers. Using supercritical CO2 for marigold flower extraction increases the content of total phenols, total flavonoids and oleoresins in the resulted extracts. Marigold extract prepared by supercritical CO2technique had approximately DPPH inhibition equal to that for ascorbic acid. Biscuit enriched with marigold flower extract had higher DPPH inhibition and specific volume. Finally, the addition of marigold flowers extract to biscuit improved the color, odor and overall acceptability of the resultant products.

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[Abbas O. Toliba, МikhaelА. Еgorov, Lodmyla.T. Sukhenko and EldarР. Аkmaev. (2018); PHYSICOCHEMICAL PROPERTIES AND FOOD APPLICATION OF MARIGOLD FLOWER EXTRACTS PREPARED BY CONVENTIONAL ANDSUPERCRITICAL CO2METHODS Int. J. of Adv. Res. 6 (Oct). 876-885] (ISSN 2320-5407). www.journalijar.com

Abbas O. Toliba
Assistant professor Food Science Department, Faculty of Agriculture, Zagazig University, Egypt.

DOI:

Article DOI: 10.21474/IJAR01/7883      
DOI URL: https://dx.doi.org/10.21474/IJAR01/7883

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