Updates on chemistry and use of annatto (Bixa orellana L.)
Food color is the first attribute evaluated by the consumer. Therefore, the food industry is concerned about the use of colorants in food materials to make them more attractive. Between the colorants used by the food industry, annatto is a raw material that allows the obtaining a large amount of nat...
| Principais autores: | Demczuk Jr, Bogdan, Hoffmann Ribani, Rosemary |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2015
|
| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3424 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| id |
peri-article-3424 |
|---|---|
| recordtype |
ojs |
| spelling |
peri-article-34242017-10-17T13:31:33Z Updates on chemistry and use of annatto (Bixa orellana L.) Demczuk Jr, Bogdan Hoffmann Ribani, Rosemary Bixa Orellana; bixin; HPLC; stability; by-product. Food color is the first attribute evaluated by the consumer. Therefore, the food industry is concerned about the use of colorants in food materials to make them more attractive. Between the colorants used by the food industry, annatto is a raw material that allows the obtaining a large amount of natural pigments. The annatto dye is extracted from the outer layer of Bixa orellana L. seeds by immersion in alkaline solution, vegetable oil or organic solvents. In addition to the commercial preparations, a large amount of brazilian annatto seeds is used to prepare “colorífico”, a spice obtained from the mixture of pigment or grinded seeds with corn flour, vegetable oil and salt. Besides the bixin carotenoid, the seeds presents other components such as geranylgeraniol, with important pharmacological properties. The annatto seeds variability are influenced by conditions of post-harvest processing and the different cultivars used in industry. After the annatto processing, about 96% of waste are generated, which after dried and milled remain appropriate for reuse. During de pigment analysis in foodstuffs, the preparation techniques, the compounds separation and quantification requires, the use of standards with high purity and stability. DOI: 10.14685/rebrapa.v6i1.144 Universidade Tecnológica Federal do Paraná (UTFPR) CAPES/REUNI 2015-03-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3424 10.14685/rebrapa.v6i1.144 Brazilian Journal of Food Research; v. 6, n. 1 (2015); 37 - 50 Brazilian Journal of Food Research; v. 6, n. 1 (2015); 37 - 50 2448-3184 10.14685/rebrapa.v6i1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3424/pdf |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Demczuk Jr, Bogdan Hoffmann Ribani, Rosemary |
| spellingShingle |
Demczuk Jr, Bogdan Hoffmann Ribani, Rosemary Updates on chemistry and use of annatto (Bixa orellana L.) |
| author_sort |
Demczuk Jr, Bogdan |
| title |
Updates on chemistry and use of annatto (Bixa orellana L.) |
| title_short |
Updates on chemistry and use of annatto (Bixa orellana L.) |
| title_full |
Updates on chemistry and use of annatto (Bixa orellana L.) |
| title_fullStr |
Updates on chemistry and use of annatto (Bixa orellana L.) |
| title_full_unstemmed |
Updates on chemistry and use of annatto (Bixa orellana L.) |
| title_sort |
updates on chemistry and use of annatto (bixa orellana l.) |
| description |
Food color is the first attribute evaluated by the consumer. Therefore, the food industry is concerned about the use of colorants in food materials to make them more attractive. Between the colorants used by the food industry, annatto is a raw material that allows the obtaining a large amount of natural pigments. The annatto dye is extracted from the outer layer of Bixa orellana L. seeds by immersion in alkaline solution, vegetable oil or organic solvents. In addition to the commercial preparations, a large amount of brazilian annatto seeds is used to prepare “colorífico”, a spice obtained from the mixture of pigment or grinded seeds with corn flour, vegetable oil and salt. Besides the bixin carotenoid, the seeds presents other components such as geranylgeraniol, with important pharmacological properties. The annatto seeds variability are influenced by conditions of post-harvest processing and the different cultivars used in industry. After the annatto processing, about 96% of waste are generated, which after dried and milled remain appropriate for reuse. During de pigment analysis in foodstuffs, the preparation techniques, the compounds separation and quantification requires, the use of standards with high purity and stability. DOI: 10.14685/rebrapa.v6i1.144 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2015 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3424 |
| _version_ |
1805294410195271680 |
| score |
10,814766 |