ENZYMATIC TREATMENT TO ENHANCE CAROTENOID CONTENT IN DEHYDRATED MARIGOLD FLOWER MEAL

The effect of enzymatic treatments using a commercial enzyme (Econase- cep at pH 5.0 and 0.1% w/w concentration) at different levels of dehyd rated marigold meal (5, 10, 15 and 20% dry weight), to enhance caroten oid extraction, was evaluated. The AOAC method consisting of a simulta neous extraction and saponification by using hexane-ethanol-acetone-to luene (10:6:7:7 v/v) and metanolic KOH (40% w/v) was used to evaluate the carotenoid content. The measurement of carotenoids was also carrie d out in samples in which the water soluble compounds were previously eliminated (AOAC-H2O). Total carotenoids ranged from 11.4 to 17.4 g/kg and 18 to 24.7 g/kg of control and treated marigold meal, respectivel y. Highest amount of carotenoids were noted when 5% level of treated m eal was used.