Studies on various extraction methods on dye yield in annatto (Bixa orellana L.)

摘要

Annatto is a natural carotenoid obtained from Bixa orellana Linn, a shrub belonging to the family Bixaceae. In India it is called Rangmale, Latkan, Japhra or Sandri. The seeds of this plant are gaining economic importance in recent years as a highly desirable colourant. The ripe fruits of annatto, on drying, yield annatto colour. The seed coat consists mostly of carotenoid dyes (about 2%) and an essential oil. Bixin (10-30%), which is the principal colouring matter present in seeds along with small amounts of 'Orellin', a water soluble yellow substance, fat, resin and a bitter stuff. The annatto dye is non-toxic and is mainly used for colouring edible materials like butter, ghee, other milk products, chocolate and cosmetics. It neither affects the colour nor the aroma of the concentrates, drinks, Vienna sausages and candies. A process for colouring salmon fish has also been reported. A yellow, transparent, water-soluble ink is prepared from the dye. The dye is used as an adsorption indicator in arentometric titrations. Coloured coating materials have been made using annatto and cellulose acetate phthalate and the same is used in coating tablets, pills and granules. The addition of annatto seed-meal to poultry feed is reported to deepen the colourof the egg-yolk and also the flesh pigmentation. Annatto dye is also used in floor polishes, shoe polishes and hair oils.