A comparative analysis of green and fermented extraction of lutein by HPTLC with TLC ‐ MS from Tagetes erecta L.

Abstract BACKGROUND Green extraction techniques represent significant advances in natural product extraction, aligning with the increasing demand for sustainable practices in food and pharmaceuticals. Solid‐state fermentation (SSF), enzyme‐assisted extraction, and ultrasound‐assisted extraction (UAE) green methods enhance extraction efficiency and are crucial for environmental protection and public health. RESULTS This study focuses on green extraction methods to boost lutein content in marigold petals. Microbes isolated from these petals were identified as Aspergillus terreus ATCC 1012 using the 18S rRNA gene and utilised for solid‐state fermentation to optimise the process. Additionally, cellulase and pectinase enzymes were applied to treat the petals, further improving extraction efficiency. Both enzymatic and microbial treatments of the marigold petals involved various green extraction techniques. Results showed that the combination of SSF and UAE significantly improved lutein yield (51.75 g kg −1 ) compared to non‐fermented + UAE samples (9.87 g kg −1 ). This enhancement correlated with pronounced microstructural breakdown observed under high‐resolution field emission scanning electron microscopy, where fermented petals displayed fully ruptured cell matrices, confirming improved pigment accessibility. CONCLUSION This study demonstrates an eco‐sustainable strategy for maximizing lutein extraction from marigold petals. The combined SSF + UAE treatment effectively disrupted cellular structures, yielding approximately 5.24 times higher lutein recovery compared to conventional methods. © 2026 Society of Chemical Industry.