Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts

被引：17

作者：

Chiste, Renan C. ^{[1
]}

Benassi, Marta T. ^{[2
]}

Mercadante, Adriana Z. ^{[1
]}

机构：

[1] Univ Campinas UNICAMP, Dept Food Sci, Fac Food Engn, BR-13083862 Sao Paulo, Brazil

[2] State Univ Londrina UEL, Dept Food Sci & Technol, BR-86051970 Londrina, Parana, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 46卷 / 09期

基金：

巴西圣保罗研究基金会;

关键词：

Bixa orellana; bixin; colour; hierarchical cluster analysis; phenolic compounds; principal components analysis; CHEMISTRY; BIXIN;

D O I：

10.1111/j.1365-2621.2011.02693.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1863 / 1870

页数：8

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