Influence of lutein content of marigold flowers on functional properties of baked pan bread

Abstract

Lutein is a yellow plant pigment belonging to the xanthophyll family of carotenoids and widely present in marigold flowers. Lutein is an effective antioxidant that may be utilized in foods as a natural coloring pigment and functional food ingredient. The present study evaluated the effect of lutein in two types of marigold flowers belonging to the Tagetes erecta and Tagetes patula species on selected functional properties of baked pan bread. Marigold flowers dried by three different methods (oven, vacuum, freeze-drying) were incorporated into white wheat flour (WWF) and wholegrain wheat flour (WGF) bread recipes. Lutein content in marigold flower petals and baked breads were quantified using Ultra-Fast Liquid Chromatography (UFLC). Texture and color properties of baked bread crust and crumb were determined. Tagetes erecta marigold flower showed significantly higher amount of lutein, and freeze-drying process was found to be the best technique for preserving lutein in the baked products. The freeze-dried African marigold and French marigold petals had lutein content of 150.98 ± 26.87 ppm and 78.26 ± 0.66, respectively. The L* value and whiteness of baked breads decreased which led to decreasing lightness of WWF bread crumb after addition of MFP. The total color difference, ∆E, and the redness index, RI, between control WWF bread crumb and WGF bread crumb increased as the level of MFP increased in the bread formulations. The data suggest that lutein-rich ground marigold may be used as a functional food ingredient to enhance color as well as antioxidant properties of bread.