The Composition of Oil-Soluble Annatto Food Colors

Mckeown, G G

doi:10.1093/jaoac/45.3.761

Cited by 19 publications

(15 citation statements)

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“…5. The spectrum was similar to that reported by Mckeown and Mark (1962) for pure bixin. The absence of visible light absorption in the 400 nm region by the SC-CO2 solubilized pigment indicated no thermal degradation product of bixin was present.…”

Section: Analysis Of Bixin Solubilized By Sc-cosupporting

confidence: 87%

“…The method of Mckeown and Mark (1962) absorption of the extract at 501 nm and application of a 1% absorptivitv value of 2826. Seed oil content was quantified by extracting about 2g of finely around seeds with 50 ml CHCI, while stirrinn and heating at 40°C.…”

Section: Methodsmentioning

confidence: 99%

“…Heat is generally applied to the extract to reduce solvent residue within tolerable limits. High temperatures (>SO"C) are known to degrade the pigment to yellow artifacts of low tinctorial strength (Mckeown and Mark, 1962).…”

Section: Introductionmentioning

confidence: 99%

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Extraction of Annatto Seed Pigment by Supercritical Carbon Dioxide

Degnan

Elbe

Hartel

1991

Journal of Food Science

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Operating pressures ranged 3000-7000 psi and temperatures 40-55°C. Maximum solubility of pure bixin was 0.003 and of annatto seed pigment 0.26 mg/g CO*. Analyses of annatto seed pigment from supercritical carbon dioxide extractions showed only cy-and P-bixin present. Only bixin was extracted from mixed samples consisting of bixin and norbixin. No thermal degradation product was detected in samples extracted within the temperature range we used. Increased temperature resulted in increased pigment/g CO, at all pressures. Isothermal increases in pressure did not increase pigment/g CO*. Efficiency of annatto pigment extraction was increased in the presence of an oil.

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Section: Analysis Of Bixin Solubilized By Sc-cosupporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

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Extraction of Annatto Seed Pigment by Supercritical Carbon Dioxide

Degnan

Elbe

Hartel

1991

Journal of Food Science

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“…If the paper was allowed to dry, low recoveries occurred. He also determined the total bixin content of annatto preparations using a direct spectrophotometric technique (McKeown and Mark, 1962). Dendy (1966) annatto preparations on silica gel plates.…”

Section: Introductionmentioning

confidence: 99%

High Performance Liquid Chromatographic Separation and Spectral Characterization of the Pigments in Turmeric and Annatto

Rouseff

1988

Journal of Food Science

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High performance liquid chromatographic separations for the determination of the pigments in the food colorants, annatto and turmeric, were developed. Chromatographic analysis time for the isocratic system was 10 min and 22 min for the gradient system. The isocratic separation employed a 25 cm x 4.6 mm i.d. Zorbax ODS column with a 58/42 (v/v) mixture of waterltetrahydrofuran, THF, at 1 mL/ min. A gradient water/THF system using the same components was also developed to improve the resolution between the curcuminoids. Sample preparation consists of dilution and filtration of the extracts. The three major pigments in turmeric, identified from visible and fluorescence stop flow spectra, were curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Absorbance, excitation and emission maxima for the three curcuminoids plus the carotenoids, bixin and norbixin, were determined.

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“…To apply this technique, seeds must be dried at a low temperature to preserve the pigment quality. As pointed out by McKeown and Mark (1962), the bixin undergoes a complex series of isomerization and degradation reactions at high temperature, resulting in a yellow product with a little pigmentary value.…”

mentioning

confidence: 99%

Production of annatto concentrates in spouted beds

1992

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Annatto is composed of a natural reddish‐yellow pigment, which is commonly used in the food, cosmetic and pharmaceutical industries. This pigment is easily extracted from Bixa orellana seeds by particle impact and attrition rather than by solvent extraction. Seeds must be dried at a safe temperature to preserve the pigment quality. Experiments show that the annatto powder produced in a non‐conventional spouted bed has a high pigment content and is thus suitable for commercial use. A comparative analysis of the bixin extraction in different systems demonstrates that this spouted bed unit can be competitive for commercial applications. Hydrodynamic and drying parameters were studied to improve the powder production rate in this unit.

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The Composition of Oil-Soluble Annatto Food Colors

Cited by 19 publications

References 0 publications

Extraction of Annatto Seed Pigment by Supercritical Carbon Dioxide

Extraction of Annatto Seed Pigment by Supercritical Carbon Dioxide

High Performance Liquid Chromatographic Separation and Spectral Characterization of the Pigments in Turmeric and Annatto

Production of annatto concentrates in spouted beds

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