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Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts
Author(s) -
Chisté Renan C.,
Benassi Marta T.,
Mercadante Adriana Z.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02693.x
Subject(s) - ethyl acetate , ethanol , chemistry , antioxidant , extraction (chemistry) , solvent , organic chemistry , chromatography , food science
Summary This study was conducted to obtain annatto extracts with both high antioxidant capacity and colour potential using solvents of different polarities (water, ethanol/water, ethanol, ethanol/ethyl acetate and ethyl acetate). The highest levels of total phenolic compounds were found in the water, ethanol/water and ethanol extracts (0.5 mg GAE mL −1 ), and the highest level of bixin was found in the ethanol/ethyl acetate extract (5.2 mg mL −1 ), which was characterised as the reddest and the most vivid one ( a* = 40.5, h° = 46.1, C* = 58.4). The ethanol/ethyl acetate extract also showed the highest antioxidant activity (4.7 μ m TEAC mL −1 ) and the highest percentage of tryptophan protection against singlet oxygen (63.6%). On the other hand, ethyl acetate and ethanol/water were the least effective solvents for the extraction of phenolic compounds and bixin, respectively. According to the multivariate statistical analysis, ethanol/ethyl acetate and ethyl acetate were the most promising solvents to obtain annatto extracts with both antioxidant and colour properties.