Open AccessEvaluation types of solvents on the extraction of Bixa orellana and application of extract on a chicken sausage product as natural colour and antioxidant sources
Author(s) -
Isti Handayani,
Retno Setyawati
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012048
Subject(s) - chemistry , chloroform , antioxidant , food science , extraction (chemistry) , carotenoid , pigment , orange (colour) , hexane , phenol , solvent , chromatography , organic chemistry
Bixa orellan a known as annatto is often used as a natural colorant in some food industries. This pigment is potential as an antioxidant due to high levels of total phenol and carotenoid in seeds. This study aims to evaluate the effect of polarity of solvents in annatto extraction on colour and antioxidant content in the extracts as well as the application of extracts of annatto on chicken sausage products. The solvent used for extraction annatto was hexane (nonpolar), chloroform (semipolar) and ethanol (polar), and concentration of extracts used in the making of chicken sausage were 1, 2 and 3% respectively. Colour observation of extract was done visually and by using a tintometer to measuring the color components while the colour observation of chicken sausage was done using Munsell chard as well as sensory evaluation by the panelist. The antioxidant content in the extracts as well as in the chicken sausages was evaluated by measuring the total phenol and carotenoid. The result of this research shows that hexane extract had a yellow colour, which composed of red and yellow colour with intensity 9 and 37. The chloroform extract had red dense colour, which composed of red, yellow and blue with intensity 12, 4 and 6.9, respectively, while the ethanol extract had orange colour, which composed of red and yellow colour with intensity of 12, and 50. The highest content of total phenol (115 mg/g) was found in ethanol extract while the highest content of carotenoid (11.77mg/g) was produced in hexane extract. Addition of 2 % hexane extract gives the best colour on the chicken sausage, and based on the measuring with the Munsell chard was produced orange colour with hue 2.5 Y; value 7; and chrome 6, with the level of joy is like (3.8). The highest total phenol content (29.95 mg/g) was found in the chicken sausage which was added of 1% extract of hexane whereas the highest carotenoid content (16.17 ug/g) found in the chicken sausage which was added of 3 % extract of hexane.