Efficacy of different oils used for the extraction of annatto colour from the seeds of Bixa orellana L.
Article Main
Abstract
Annatto, a naturally obtained colour is a potential and valuable Non Wood Forest Product (NWFP). It is obtained from the seeds of plant species Bixa orellana L. The present experiment was carried out to find the efficacy of different oils used for annatto colour extraction. Experiment was started with the pretreatment of seeds of B. orellana with soaking in water at 0%, 50%, 100% and 150% (v/w) for 24 hrs at room temperature and colour extraction with castor oil at 100°C showed that maximum bixin (%) was found from the pretreated seeds with 50% (v/w) water soaking i.e., 0.46% bixin. Similarly for oil soluble annatto extraction method, the maximum extraction of bixin (0.99 %) was found with castor oil at 120°C for 1 hr and least bixin (0.03 %) was recorded with mustard oil at 60oC temperature for 1 hr. Sesame oil and ground nut oil were also showed better extractability. Out of different treatments, castor oil at 120°C for 1 hr gave better result with respect to bixin extraction as compared to others.
Article Details
Article Details
Keywords
Annatto, Bixa orellana, Bixin, Oil extraction, Temperature
References
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Balaswamy, K., Rao, P.G.P., Satyanarayana, A., Rao, D.G. (2006). Stability of bixin in annatto oleoresin and dye powder during storage. LWT- Food Science and Tech-nology, 39: 952–956.
Castello, M., Chandra, C., Pathak, A. and Sharon, M. (2004). Estimation of bixin in seeds of Bixa orellana L. from different location in western Maharashtra. Indian Jour-nal of Plant Physiology, 9 (2):185-188.
Chao, R.R., Mulvaney S.J., Sanson D.R., Hsieh F. and Tempesta M. S. (1991). Supercritical CO2 Extraction of An-natto (Bixa orellana) Pigments and Some Characteristics of the Color Extracts. Journal of Food Science, 56 (1): 80–83.
Coulson, J. (1980). Miscellaneous naturally occurring colouring materials for foodstuffs. In Developments in Food Colours-1 (Walford, J. Ed.). Applied science pub-lishers Ltd., London. 189-218.
Degnan, A.J., Elba, J.H.V. and Hartel, R.W. (1991). Extrac-tion of annatto seed pigment by supercritical carbon dioxide. Journal of Food Science, 56 (6): 1655-1659.
FAO (1982). Annatto extracts. In Specifications for the identity and purity of certain food additives. In FAO food and nutrition paper no. - 25, FAO, Rome. 15 – 23.
FAO (2006). Annatto extracts: chemical and technical assessment, in: 67th Joint FAO/WHO Expert Commit-tee on Food Additives, Rome, Italy, 2006. Available in: ftp://ftp.fao.org/ag/agn/jecfa/ctaannatto.pdf.
FAO/WHO (1970). Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives. 13th Report of Joint FAD/WHO Expert Committee on Food Additives, Geneva.
Giridhar, P., Venugopalan, A. and Parimalan, R. (2014). A Review on Annatto Dye Extraction, Analysis and Proc-essing – A Food Technology Perspective. Journal of Scientific Research & Reports, 3(2): 327-348.
Gloria, M.B.A., Vale, S.R. and Bobbio, P.A. (1995). Effect of water activity on the stability of bixin in an-natto extract-microcrystalline cellulose model system. Food Chemisty, 52: 389-391.
Gojiya, N.S. (2005). Studies on preparation and properties of Oil-soluble Annatto Colour for food. Ph.D. Thesis sub-mitted to Anand Agricultural University, Anand (Gujarat), India.
Goyle, A. and Gupta, G. (1998). Use of synthetic colours in foods. Science and Culture, 64(11/12): 241–243.
McKeown, G. G. and Mark, E. (1962). The composition of oil-soluble annatto food colors. Journal of the Associa-tion of Official Analytical Chemists, 45 (3): 761-766.
Murthi, T.N., Devdhara, V.D., Punjrath, J.S. and Aneja, R.P. (1989). Extraction of annatto colours from the seeds of Bixa orellana using edible oils. Indian Journal of Dairy Science, 42: 750-756.
Panse, V.G. and Sukhatme, P.V. (1967). Statistical Methods for Agricultural Workers. 2nd Edition, ICAR publica-tion, New Delhi.
Preston, H. D. and Rickard, M. D. (1980). Extraction and chemistry of annatto. Food Chemistry, 5:47–56.
Rao, P.G.P., Jyothirmayi, T., Balaswamy, K., Satyanarayana, A. and Rao, D.G. (2004). Effect of processing condi-tions on the stability of annatto (Bixa orellana L.) dye incorporated into some foods. LWT - Food Science and Technology, 38: 779–784.
Saha, P. D. and Sinha, K. (2012). Natural dye from bixa seeds as a potential alternative to synthetic dyes for use in textile industry. Desalination and Water Treatment, 40(1-3):298-301.
Scotter, M. J., Wilson, L. A., Appleton, G. P., and Castle, L. (1998). Analysis of annatto (Bixa orellana) food colour-ing formulations. 1. Determination of colouring compo-nents and coloured thermal degradation products by high-performance liquid chromatography with photodi-ode array detection. Journal of Agricultural and Food Chemistry, 46: 1031–1038.
Silva, G. F., Gamarra, F. M. C., Oliveira, A. L. and Cabral, F. A. (2008). Extraction of bixin from annatto seeds using super-critical carbon dioxide. Brazilian Journal of Engineering Chemical, 25(02): 419 – 426.
Swati, D., Manisha, S., Sonia S., Kanade P. M., Dhiraj P., Ga-nesh N. (2013). Formulation and evaluation of natural lipsticks prepared from Bixa orellana seeds and Beta vul-garis root extract and their comparative study. Interna-tional Journal of Pharmacy and Pharmaceutical Sciences, 5(4): 68-70.
Verissimo, S. A., Oliveria, E. L., Ladchunmananandasivam, R., Cruz, L.R.P., Praxedes, G. F. and Aquino, M. S. (2003). Extraction, characterization and application of annatto’s dye in the dyeing of natural fibres. The sixth Italian confer-ence on chemical and process engineering. 1635-1640.
Balaswamy, K., Rao, P.G.P., Satyanarayana, A., Rao, D.G. (2006). Stability of bixin in annatto oleoresin and dye powder during storage. LWT- Food Science and Tech-nology, 39: 952–956.
Castello, M., Chandra, C., Pathak, A. and Sharon, M. (2004). Estimation of bixin in seeds of Bixa orellana L. from different location in western Maharashtra. Indian Jour-nal of Plant Physiology, 9 (2):185-188.
Chao, R.R., Mulvaney S.J., Sanson D.R., Hsieh F. and Tempesta M. S. (1991). Supercritical CO2 Extraction of An-natto (Bixa orellana) Pigments and Some Characteristics of the Color Extracts. Journal of Food Science, 56 (1): 80–83.
Coulson, J. (1980). Miscellaneous naturally occurring colouring materials for foodstuffs. In Developments in Food Colours-1 (Walford, J. Ed.). Applied science pub-lishers Ltd., London. 189-218.
Degnan, A.J., Elba, J.H.V. and Hartel, R.W. (1991). Extrac-tion of annatto seed pigment by supercritical carbon dioxide. Journal of Food Science, 56 (6): 1655-1659.
FAO (1982). Annatto extracts. In Specifications for the identity and purity of certain food additives. In FAO food and nutrition paper no. - 25, FAO, Rome. 15 – 23.
FAO (2006). Annatto extracts: chemical and technical assessment, in: 67th Joint FAO/WHO Expert Commit-tee on Food Additives, Rome, Italy, 2006. Available in: ftp://ftp.fao.org/ag/agn/jecfa/ctaannatto.pdf.
FAO/WHO (1970). Specifications for the identity and purity of some food colours, emulsifiers, stabilizers, anti-caking agents and certain other food additives. 13th Report of Joint FAD/WHO Expert Committee on Food Additives, Geneva.
Giridhar, P., Venugopalan, A. and Parimalan, R. (2014). A Review on Annatto Dye Extraction, Analysis and Proc-essing – A Food Technology Perspective. Journal of Scientific Research & Reports, 3(2): 327-348.
Gloria, M.B.A., Vale, S.R. and Bobbio, P.A. (1995). Effect of water activity on the stability of bixin in an-natto extract-microcrystalline cellulose model system. Food Chemisty, 52: 389-391.
Gojiya, N.S. (2005). Studies on preparation and properties of Oil-soluble Annatto Colour for food. Ph.D. Thesis sub-mitted to Anand Agricultural University, Anand (Gujarat), India.
Goyle, A. and Gupta, G. (1998). Use of synthetic colours in foods. Science and Culture, 64(11/12): 241–243.
McKeown, G. G. and Mark, E. (1962). The composition of oil-soluble annatto food colors. Journal of the Associa-tion of Official Analytical Chemists, 45 (3): 761-766.
Murthi, T.N., Devdhara, V.D., Punjrath, J.S. and Aneja, R.P. (1989). Extraction of annatto colours from the seeds of Bixa orellana using edible oils. Indian Journal of Dairy Science, 42: 750-756.
Panse, V.G. and Sukhatme, P.V. (1967). Statistical Methods for Agricultural Workers. 2nd Edition, ICAR publica-tion, New Delhi.
Preston, H. D. and Rickard, M. D. (1980). Extraction and chemistry of annatto. Food Chemistry, 5:47–56.
Rao, P.G.P., Jyothirmayi, T., Balaswamy, K., Satyanarayana, A. and Rao, D.G. (2004). Effect of processing condi-tions on the stability of annatto (Bixa orellana L.) dye incorporated into some foods. LWT - Food Science and Technology, 38: 779–784.
Saha, P. D. and Sinha, K. (2012). Natural dye from bixa seeds as a potential alternative to synthetic dyes for use in textile industry. Desalination and Water Treatment, 40(1-3):298-301.
Scotter, M. J., Wilson, L. A., Appleton, G. P., and Castle, L. (1998). Analysis of annatto (Bixa orellana) food colour-ing formulations. 1. Determination of colouring compo-nents and coloured thermal degradation products by high-performance liquid chromatography with photodi-ode array detection. Journal of Agricultural and Food Chemistry, 46: 1031–1038.
Silva, G. F., Gamarra, F. M. C., Oliveira, A. L. and Cabral, F. A. (2008). Extraction of bixin from annatto seeds using super-critical carbon dioxide. Brazilian Journal of Engineering Chemical, 25(02): 419 – 426.
Swati, D., Manisha, S., Sonia S., Kanade P. M., Dhiraj P., Ga-nesh N. (2013). Formulation and evaluation of natural lipsticks prepared from Bixa orellana seeds and Beta vul-garis root extract and their comparative study. Interna-tional Journal of Pharmacy and Pharmaceutical Sciences, 5(4): 68-70.
Verissimo, S. A., Oliveria, E. L., Ladchunmananandasivam, R., Cruz, L.R.P., Praxedes, G. F. and Aquino, M. S. (2003). Extraction, characterization and application of annatto’s dye in the dyeing of natural fibres. The sixth Italian confer-ence on chemical and process engineering. 1635-1640.
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How to Cite
Efficacy of different oils used for the extraction of annatto colour from the seeds of Bixa orellana L. (2015). Journal of Applied and Natural Science, 7(2), 828-831. https://doi.org/10.31018/jans.v7i2.690
