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Type: Artigo de periódico
Title: Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts
Author: Chiste, RC
Benassi, MT
Mercadante, AZ
Abstract: 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 degrees - 46.1, C* = 58.4). The ethanol/ethyl acetate extract also showed the highest antioxidant activity (4.7 mu 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.
Subject: Bixa orellana
hierarchical cluster analysis
phenolic compounds
principal components analysis
Country: EUA
Editor: Wiley-blackwell
Citation: International Journal Of Food Science And Technology. Wiley-blackwell, v. 46, n. 9, n. 1863, n. 1870, 2011.
Rights: fechado
Identifier DOI: 10.1111/j.1365-2621.2011.02693.x
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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