75. Marigold

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch75

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Marigold, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch75

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • marigold, and small marigold plants - flower bed or lawn, English writers of old, calling it flower gold or “rudder”;
  • marigold flowers, attractive yellow to orange colors - grown in gardens;
  • T. erecta, importance of marigold varieties;
  • flower of marigold plants - annuals, used as raw materials for pigments;
  • flower preparation for extraction - active pigment of marigold, lutein;
  • harvesting, labor-intensive - carried out manually;
  • moisture and weight reduction - preparation of dry meal from fresh marigold flowers;
  • pollution, biggest problem during dewatering operation;
  • pigments in marigold flowers - oxygenated carotenes or xanthophylls;
  • lutein in marigold, in natural trans-isomeric form - converted to cis form - isomers and ocular health


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Extraction

  • Uses

  • Analytical Method

  • Identification Numbers

  • References