Characterization of different annatto extracts based on antioxidant and colour properties

Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

“…DPPH values of PP were slightly lower than those reported for dehydrated Spanish hot peppers (Rufián-Henares et al, 2013), while ABTS values were similar to those reported for Mexican dry hot peppers Hervert-Hernández et al, 2011). Both achiote ABTS values were lower than those reported for annatto (Bixa orellana L.) seeds (Cardarelli et al, 2008), but similar to that reported for "colorífico", a Brazilian annattocorn flour paste similar to achiote (Barros Mariutti et al, 2008).…”

“…Both mole samples showed the lowest FRAP values, while the achiote samples showed high variability among themselves (RB was 3 times higher than LT) although both FRAP values were lower compared to those of annatto (Bixa orellana L.) seed methanol extracts (Gutiérrez et al, 2010). This can be explained by the presence of vixin and other carotenoids typically found in annatto seed extracts (Cardarelli et al, 2008), which were only partially extracted in the present study. PP FRAP values were lower compared to those reported for Morita and Guajillo, two typical Mexican dry peppers (Hervert-Hernández et al, 2010), but similar to those reported for dehydrated Spanish hot peppers (Rufián-Henares et al, 2013).…”

“…Both achiote samples (LT and RB) presented lower phenolic content than that of annatto seed extracts (Castro et al, 2011;Cardarelli et al, 2008). This could be explained considering that achiote paste is a mixture of annatto seeds, corn flour, and other spices such as garlic, vinegar, and salt.…”

Achiote (Bixa orellana L.): a natural source of pigment and vitamin E

“…As mentioned earlier, B. orellana seeds are rich in carotenoids, especially apocarotenes like bixin, isobixin and norbixina (Cardarelli et al 2008). Other carotenoids present in minor proportions are b-carotene, cryptoxanthin, lutein, zeaxanthin, methylbixin, six apocarotenoids (C30 and C32), eight diapocarotenoids (C19, C22, C24 and C25) and a carotenoid derivative (C14).…”

“…Bixin represents approximately 80% of the total carotenoids content present in the dye obtained from achiote (mainly in its 9-cis configuration with low amounts of trans-bixin and cis-norbixin) (Smith 2006). Other apocarotenoids present in lower amounts are norbixin, bixin dimethyl ester and byproducts of lycopene degradation (Cardarelli et al 2008).…”