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Chemistry, processing and toxicology of annatto (Bixa orellana L.).

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Relation http://ir.cftri.com/3444/
JFST-05-03
 
Title Chemistry, processing and toxicology of annatto (Bixa orellana L.).
 
Creator Satyanarayana, A.
Prabhakara Rao, P. G.
Rao, D. G.
 
Subject 31 Food Additives
 
Description Annatto of commerce is the dried seed of Bixa orellana L, an evergreen shrub or small tree, which has been introduced
widely throughout the tropics. The orange red colour extracted from annatto seeds is mainly used as a food colour. Its chief
application is in colouring butter and cheese. Annatto colour is also used world wide in foods like soft drinks, sugar confectionery,
margarine, ice cream, fish products, etc. The orange red colour due to the carotenoids constitutes more than 80% in the annatto
seed coat, consists of cis-bixin [methyl hydrogen (9'Z)-6,6'-apocarotene-6, 6'-dioate], which on heating in solution converts to a
more stable trans isomer and a yellow degradation product. Various constituents isolated and identified from B.orellana seeds are
described. Minor carotenoids and compounds from lipid portion isolated and identified are also discussed. Extraction of colouring
matter from the seed coat of annatto by several methods have been surveyed. Commercial preparations consist of solution or
suspension of the pigment in vegetable oil or in water-soluble form in dilute alkaline solution. The toxicological studies and their
assessment by FAO/WHO have also been reviewed. National and international standards and legislations on annatto colour are
presented.
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3444/1/JSFT-2003_131-141.pdf
Satyanarayana, A. and Prabhakara Rao, P. G. and Rao, D. G. (2003) Chemistry, processing and toxicology of annatto (Bixa orellana L.). Journal of Food Science and Technology, 40 (2). pp. 131-141.