Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements

Šivel, Miroslav; Kráčmar, Stanislav; Fišera, Miroslav; Klejdus, Bořivoj; Kubáň, Vlastimil

dc.title	Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements	en
dc.contributor.author	Šivel, Miroslav
dc.contributor.author	Kráčmar, Stanislav
dc.contributor.author	Fišera, Miroslav
dc.contributor.author	Klejdus, Bořivoj
dc.contributor.author	Kubáň, Vlastimil
dc.relation.ispartof	Czech Journal of Food Sciences
dc.identifier.issn	1212-1800 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2014
utb.relation.volume	32
utb.relation.issue	6
dc.citation.spage	521
dc.citation.epage	525
dc.type	article
dc.language.iso	en
dc.publisher	Česká akademie zemědělských věd	cs
dc.identifier.doi	10.17221/104/2014-CJFS
dc.relation.uri	https://www.agriculturejournals.cz/web/cjfs.htm?volume=32&firstPage=521&type=publishedArticle
dc.subject	Carotenoids	en
dc.subject	RP-HPLC	en
dc.subject	Tagetes erecta L.	en
dc.subject	UV-DAD detection	en
dc.description.abstract	The RP-HPLC with UV-VIS DAD detection was employed for the separation, identification, and quantification of lutein content in Marigold flower (Tagetes erecta L.) concentrates used for the production of food supplements. The concentrates commercially available in encapsulated ("granules" - 16 samples) and powder (18 samples) forms were analysed. Only 10 samples showed lutein levels complying with lutein contents declared by the manufacturers. Marigold extract in the encapsulated form proved to be more stable against oxidation than the extract in the powder form.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1004111
utb.identifier.rivid	RIV/70883521:28110/14:43872104!RIV15-MSM-28110___
utb.identifier.obdid	43872416
utb.identifier.scopus	2-s2.0-84919340740
utb.identifier.wok	000346402000001
utb.source	j-scopus
dc.date.accessioned	2015-01-29T11:35:03Z
dc.date.available	2015-01-29T11:35:03Z
dc.rights.access	openAccess
utb.contributor.internalauthor	Šivel, Miroslav
utb.contributor.internalauthor	Kráčmar, Stanislav
utb.contributor.internalauthor	Fišera, Miroslav
utb.contributor.internalauthor	Kubáň, Vlastimil
utb.scopus.affiliation	Šivel M., Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic; Kráčmar S., Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic; Fišera M., Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic; Klejdus B., Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic; Kubáň V., Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, Ústav technologie potravin, náměstí T. G. Masaryka 275, Zlín, 762 72, Czech Republic