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Extraction, Chromatographic and Spectroscopic Analysis of Bio Food Colour from Annatto (bixa Orellana L.) Seeds for Commercial Use

Dr. Hari Pada Seal
Professor
Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh 2202

Abstract/ Executive Summary:

aqueous solvents and thin layer Chromatography of extracts of three morphotypes of annatto were studied in the Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh during July 2009 to June 2011. Purification, concentration, pH adjustment, adoption of different chemical and physical methods for development of an overall economically sustainable, health friendly technology for both oil and water soluble food grade colour of liquid and powder form were studied in the same department of BAU during July 2010 to June 2011. Important organic solvents like n-Hexane, ethyl acetate, acetone, ethyl alcohol and a solvent Extraction of food colour pigments from Bixa orellana (annatto) seed by different organic and mixture were employed for extraction of colour pigment but chloroform was selected as the best organic solvent for extraction on the basis of TLC and physical appearance of the extract. From TLC of different extracts of seeds of three morphotypes of annatto revealed that morphotype-3 is the best one for processing of food colour as it contains minimum number and amount of colourless compounds, gum, fat, etc. and has good physical appearance. To develop technologies for producing both liquid and powder form of food grade colour from annatto seed for practical use different chemical and physical methods and their combination were employed and studied. The methods are extraction at high pH, repeated precipitation, vacuum filtration, vacuum drying, Deguming and Defating, distillation under reduced pressure, neutralization, grinding etc. Finally economic and simple protocols were developed for four forms of food grade annatto colour which are water soluble liquid annatto colour, water soluble powdered annatto colour, vegetable oil soluble annatto colour, water soluble annatto colour directly from processed seed. The colour content per gm of powder or per ml of liquid were determined by ultra violet spectrophotometer.

Keywords: Liquid, Powder, Colour, Technology

Location: Mymensingh

Start Date: 00-07-2009

End Date: 00-06-2011

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

To develop technologies for producing both liquid and powder form of food grade colour from annatto seed for practical use different chemical and physical methods

Methodology:

Extraction of food colour pigments from Bixa orellana (annatto) seed by different organic and aqueous solvents and thin layer Chromatography of extracts of three morphotypes of annatto were studied in the Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh during July 2009 to June 2011. Purification, concentration, pH adjustment, adoption of different chemical and physical methods for development of an overall economically sustainable, health friendly technology for both oil and water soluble food grade colour of liquid and powder form were studied in the same department of BAU during July 2010 to June 2011. Important organic solvents like n-Hexane, ethyl acetate, acetone, ethyl alcohol and a solvent mixture were employed for extraction of colour pigment but chloroform was selected as the best organic solvent for extraction on the basis of TLC and physical appearance of the extract. From TLC of different extracts of seeds of three morphotypes of annatto revealed that morphotype-3 is the best one for processing of food colour as it contains minimum number and amount of colourless compounds, gum, fat, etc. and has good physical appearance.

Source of Information: BAU Research Proceeding Vol.22, PP.32 and Annual workshop on BAU research Progress: 2010-2011; BAURES, 02-03 April 2012, BAU, Mymensingh, 02-03-2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Technologies developed on the basis of the above research activity are - 1.Method for oil soluble powder form annatto dye 2.Method for water soluble liquid form annatto dye 3.Method for oil soluble powder form annatto dye 4.Method for processing of the annatto seed for using as it is These technologies are environment friendly, economic and adoptable in small scale industries.

Knowledge Management: Report/Proceedings