Lutein is 4 times more stable in sunflower oil than olive oil at 40°C

Abstract

The thermal degradation of lutein was investigated in refine sunflower and olive oils at selected temperature (40°C) for 3 months. All experiments were performed with lutein (6 mg/ml) that was obtained from marigold flowers. Samples of the pigment in oil were incubated at 40°C for up to 3 months and each month, the amount of lutein was monitored by a spectrophotometric method. A kinetic analysis of the data showed that thermal degradation was in accordance with the first‐order‐kinetics. The k values of lutein degradation in sunflower oil and olive oil were estimated to be 44 × 10⁻⁴ and 186 × 10⁻⁴, respectively. In presence of vitamin E (15mg/ml), the k values were decreased and reached to 24 × 10⁻⁴ and 72 × 10⁻⁴ in sunflower and olive oils, respectively. These results suggested that lutein is approximately 4 times more stable in sunflower oil than olive oil.

Practical applications: the obtained degradation kinetics of lutein in olive oil and sunflower oil under different thermal conditions can be used for designing pharmaceutical formulations with high stability and bioavailability in the future.

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