In the DPPH assay lutein -fortified products had scavenging capacities significantly higher than that of the unfortified ones. In general, the bound phenolic extracts contribute significantly higher to the antioxidant capacity than the unbound phenol extracts. Only the DPPH test showed the contribution of lutein to the antioxidant capacity. At a lutein level of about 1.1 -1.2 mg per serving (e.g. 30g) the products would boost the daily intake of lutein and antioxidants, as well as consumption of wholegrain foods. There are four different  lutein  compounds which are used as standards all -trans -lutein (90% purity), trans -beta-apo-8’-carotenal (96% purity) and all-trans-

β-carotene (95% purity). Lutein is the main carotenoid found in wheat and accounts for 77-83% of the total carotenoids in relatively high -lutein wheat species such as

einkorn, durum, Kamut and Khorasan.The fortified products had lutein

content ranging 38 - 42 μg/g or 1.1-1.3 mg/30gserving compared with 3-5 μg/g or 0.1

-0.2mg/30g serving in the unfortified bakery products.

Thanks, very much sir,,,,but i am doing spectrometric analysis for estimating lutein in my samples for which standard values are needed to produce a graph........so do u have any......thank u very much??

Please go through with the attached publication for the values of lutein in marigold

Thank you Chetanji.........let me go through the paper thorughly........

If your samples are food stuffs that can also be found in the US market try the USDA database of nutrients, sadly only in Lutein & Zexanthin rather than Lutein alone:

http://ndb.nal.usda.gov/ndb/nutrients/report/nutrientsfrm?max=25&offset=0&totCount=0&nutrient1=338&nutrient2=&nutrient3=&subset=0&fg=&sort=f&measureby=m