Open AccessColor and antibacterial activity of annatto extracts at various pH of distilled water solvent and extraction temperature
Author(s) -
Isti Handayani,
Pepita Haryanti,
Susanto Budi Sulistyo
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.20175(6).740
Subject(s) - distilled water , absorbance , extraction (chemistry) , chemistry , solvent , pigment , antimicrobial , phytochemical , food science , chromatography , hue , antibacterial activity , bacteria , biology , biochemistry , organic chemistry , genetics , artificial intelligence , computer science
Annato (Bixa orrelana L.) has been renowned as a tropical plant rich in carotenoidpigments such as nonpolar bixin and polar norbixin. This study was aimed to obtainnatural colorant and antimicrobials from annatto extracts. The extraction was carried outby maceration for 10 mins using distilled water as the extraction solvent at various pH andextraction temperatures. The variations of solvent pH used in this research were 4, 7, and9, while that of extraction temperatures were 70, 80, and 90oC. The potential of annattoextract as an antimicrobial agent was tested by analyzing the extract's ability to inhibitpathogens and its phytochemical compounds. Escherichia coli and Staphylococcus aureuswere used as the pathogenic bacteria by using the agar diffusion method. The color ofannatto extracts was measured using Munsel Chard to determine the level of hue (color),value (brightness), and chroma (intensity), as well as maximum absorbance. The resultsshowed that all extracts have the potential to inhibit E. coli and S aureus (weak-moderate).The observed annatto extracts had different color intensities as indicated by the hue, value,and chroma and a maximum absorbance at a wavelength of 400 nm.