Bromatological analysis of annatto (Bixa Orellana L.) seeds

##plugins.themes.bootstrap3.article.main##

Jesús M. Avalos-Fernández
Nydia del Rivero Bautista
Edith Hernández-Nataren
Rocío G. Acosta-Pech
Juana P. Pereyra-Susán

Keywords

Accesions, food, proximal analysis, bixin.

Resumen

Objective: The objective of this study was to carry out a bromatological and physicochemical analysis of local annatto seeds and a commercial paste.


Design/methodology/approach: The vegetal material used were local annatto seeds to which physicochemical analysis was carried out to determine ashes (Kirk et al., 1996), moisture (weight difference), dry matter (Nielsen, 2019), proteins (Kjeldah, AOAC, 1980), FDA and FDN (Van Soest and Wine, 1967), fat (Soxhlet, 1990). In addition, bromatological analysis was carried out on the samples and the commercial paste (Vázquez, 2001).


Results: The results obtained from the physicochemical analysis varied in ranges, where the M3 sample (dark heart-shaped annatto without filaments) presented the highest values. Regarding the bixin content, the highest percentage with 4.09 % was obtained in the M2 sample (heart-shaped red annatto without filaments) and the commercial paste was the lowest with 0.56 %.


Limitations on study/implications: The importance of carrying out the bromatological and physical-chemical analysis of the local annatto seeds was to determine which of the local samples and the commercial paste contain the highest amount of bixin. The antioxidant properties of bixin, together with a long shelf life in addition to its well-established safety characteristics, result in a very promising natural coloring agent in the food industry, given that it is an FDA-approved food additive: E160 b.


Findings/conclusions: The physicochemical analyzes varied in ranges, where the M3 sample (dark heart-shaped annatto without filaments) presented the highest values. The highest bixin content was found in the smooth heartwood red variety and the lowest value in the commercial paste

Abstract 98 | EARLY ACCESS 4 Downloads 0

Artículos más leídos del mismo autor/a