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Supercritical CO 2 Extraction of Annatto (Bixa orellana) Pigments and Some Characteristics of the Color Extracts
Author(s) -
CHAO ROY R.,
MULVANEY STEVEN J.,
SANSON DALE R.,
HSIEH FUHUNG,
TEMPESTA MICHAEL S.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb07980.x
Subject(s) - chemistry , extraction (chemistry) , pigment , supercritical fluid , chromatography , supercritical carbon dioxide , solubility , supercritical fluid extraction , yield (engineering) , geranylgeraniol , absolute (philosophy) , organic chemistry , materials science , metallurgy , philosophy , epistemology , enzyme
Supercritical CO 2 (SC‐CO 2 ) was used to extract natural food colors from Annatto ( Bixa orellana ) seeds with different pressures and temperatures. Results from the reverse thin‐layer chromatographic separation and GC/MS revealed that SC‐CO 2 extracts were composed mainly of bixin, geranylgeraniol and norbixin. Differences in absolute values of solubility parameters (SPD) between these main compounds and SC‐CO 2 indicated bixin was more easily extracted than norbixin under conditions used. A higher yield of total pigments was obtained at extraction pressure above 310 bar than at 210 bar and 50°C.