Vitamin and Colorant
Natural colour isolated from the seeds of the
annatto tree (Bixa orellana ).
The scientific species name orellana is derived
from the name of Francisco de Orellana, a
Spanish explorer of the 16.th century.
Vitamin and Colorant
E160b: Annatto, Bixin, Norbixin
SVTH: HOAØNG VAÊN NHÒ
MSSV: 46134333
LÔÙP: 46 CNSH
1
I- Introduction
1. Origin
Natural colour isolated from the seeds of the
annatto tree (Bixa orellana ).
The scientific species name orellana is derived
from the name of Francisco de Orellana, a
Spanish explorer of the 16.th century.
This shrub is native to South America, India,
East Africa, the Caribbean and Philippines .
Brazil is the main exporter. Today, annatto
is also grown on the Philippines (introduced
by the Spanish).
Analysis of annatto seeds indicates that they contain 40% to 45%
cellulose, 3.5% to 5.5% sucrose, 0.3% to 0.9% essential oil, 3% fixed
oil, 4.5% to 5.5% pigments, and 13% to 16% protein, as well as 2
alpha- and beta-carotenoids and other constituents.
I- Introduction
Brick red,
triangular in
shape, 3 - 5 mm
3
I- Introduction
Kingdom: Plantae
An achiote blossom Division: Magnoliophyta
Scientific classification
Class: Magnoliopsida
Order: Malvales
Family: Bixaceae
Genus: Bixa
Species: B. orellana
Bixa orellana
L.
4
2. Chemical structure
Bixin (9′Z-6,6′-diapocarotene-6,6′-
dioate)
C25H30O4
λ max = 509nm, 475nm, 443 nm
Norbixi
YAnnatto: B, C, D, E, F,
n G
5
3. Properties
• Annatto is a vegetable dye that is
peach in colour and may be used as a
substitute for tartrazine. Annatto may
be water soluble or oil soluble.
• Water soluble annatto contains bixin,
a carotenoid and the main colourant
which may be interconverted by
hydrolysis to norbixin.
• Water soluble annatto contains
sodium or potassium salts of norbixin
as the major colourant. 6
3. Properties
• Oil- and Water-Soluble Annatto Extracts :
- Oil-soluble Annatto Extracts diluted
with acetone exhibit absorbance
maxima at 439, 470, and 501 nm.
- Water-soluble Annatto Extracts
diluted with water exhibit
absorbance maxima at 451 to 455
nm and 480 to 484 nm
7
4. Attributed Medicinal Properties
ANNATTO
HERBAL PROPERTIES AND ACTIONS
Main Actions Other Actions Standard Dosage
· reduces acid · reduces inflammation Seed and Leaves
· kills bacteria · stops coughing Leaf Decoction: 1/2 cup
2-3
· fights free radicals · dries secretions/oils times daily
· kills parasites · cleanses blood Seed powder: 5-10 mg
twice daily
· kills germs · soothes membranes
· increases urination · reduces phlegm
· stimulates digestion · reduces fever
· lowers blood pressure · raises blood sugar
· mildly laxative · heals wounds
8
· protects liver
4. Attributed Medicinal Properties
ANNATTO (leaves) PLANT SUMMARY
Main Preparation Method: leaf infusion
Main Actions (in order):
antimicrobial, diuretic, digestive stimulant, hepatoprotective (liver
protector), hypocholesterolemic (lowers cholesterol)
Main Uses:
1. as a topical antiseptic for ear, eye, and skin infections
2. for digestive problems (heartburn, constipation, stomachache)
3. for prostate and urinary infections
4. for hypertension
5. for high cholesterol levels
Properties/Actions Documented by Research:
aldose reductase inhibitor (linked to diabetic complications), antibacterial,
antihemorrhagic (reduces bleeding), antivenin
Other Properties/Actions Documented by Traditional Use:
antacid, hypocholesterolemic (lowers cholesterol), anti-inflammatory,
antiseptic, aperient (mild laxative), aphrodisiac, astringent, digestive
stimulant, diuretic, febrifuge (reduces fever), hypotensive (lowers blood
pressure), wound healer
Cautions: It may potentiate medications used to treat hypertension. 9
4. Attributed Medicinal Properties
ANNATTO (seeds) PLANT SUMMARY
Main Preparation Method: seed maceration or capsules
Main Actions (in order):
antioxidant, hepatoprotective (liver protector), insect repellant, diuretic,
hypocholesterolemic (lowers cholesterol)
Main Uses:
1. to tone, balance, and strengthen liver function and for hepatitis and liver
inflammation/pain
2. for high cholesterol
3. for skin care and skin anti-aging (for its antioxidant and ultraviolet ray [UV]-
protective effect)
4. as a strong diuretic
5. for high blood pressure
Properties/Actions Documented by Research:
antioxidant, hepatoprotective (liver protector), hyperglycemic; also used as
a food-coloring agent
Other Properties/Actions Documented by Traditional Use:
expectorant, hypocholesterolemic (lowers cholesterol), hypotensive
(lowers blood pressure), insect repellant, wound healer
Cautions: It might raise blood sugar levels and may potentiate medications
used to treat hypertension. 10
5. Application
• Soy Drinks • Sauces/Soups
• Spirits • Snack
• Milk Seasoning
Drinks • Batters/Breadi
• Ice Cream ngs
• Breakfast
• Margarine
Cereal
• Cheese
• Sausage
• Yogurt
Casing
• Smoothies
• Meat
• Baking
Analogues 11
• Fats/Oils
Comparison between the current levels of
Intake
exposure to bixin and ADIs for various
annatto extracts
Typical average intakes of bixon/norbixin
in the USA
Bixin Annatto B, Annatto C, Annatto D, Annatto E, Annatto F, Annatto
intake (mg/ 80% bixin 70% bixin 10% bixin 25% bixin 35% bixin G, 15%
day) bixin
Average 0.03 0.04 0.04 0.3 0.12 0.09 0.2
intake in
European
Union
(mg/day)
Average 0.4 0.5 0.6 4 1.6 1.2 2.6
intake in the
United States
(mg/day)
95th percentile 1.5 1.8 2.1 15 6 4.5 10
in the United
Kingdom (mg/
day)
ADI (mg/kg bw 13 0.7 — 7 0.8 —
per day)
Assuming 20 260 14 140 16
kg bw
(mg/day)
12
Assuming 60 780 42 420 48
kg bw
Intake
The resulting estimate is about 0.63 mg/person per day,
corresponding to 16% of the current ADI.
Food category Mean Anticipated Anticipated Intake (mg/ Intake (mg/kg % of
consumption usual use maximum use person per bw per day) ADI
(g/day) (mg/kg) (mg/kg) day)
Baked goods 137.2 1 10 0.14 0.0023 4
Beverages type I, nonalcoholic 104.0 1 10 0.10 0.0017 3
Breakfast cereals 20.0 5 30 0.10 0.0017 3
Cheese 9.4 9 15 0.08 0.0014 2
Confectionery and frostings 0.3 2 4 0.00 0.0000 0
Egg products 1.9 5 7 0.01 0.0002 0
Fats and oils 17.5 2 4 0.04 0.0006 1
Frozen dairy 25.6 2 10 0.05 0.0009 1
Fruit ices 0.7 5 10 0.00 0.0001 0
Gelatines and puddings 20.4 1 7 0.02 0.0003 1
Imitation dairy products 0.9 2 4 0.00 0.0000 0
Milk products 39.5 0 10 0.00 0.0000 0
Snack foods 1.3 10 50 0.01 0.0002 0
Soups 31.7 1 10 0.03 0.0005 1
Sweet sauce 6.8 5 7 0.03 0.0006 1 13
Total 0.63 0.0104 16
II- Production process
• Source: Seeds of
life
Biezen, R.W. van de
Doren, J.van
Ferguson, B.
Teeuw, J.
‘t Atrium
Woerd, Y.vander
Amersfoort
The
Netherlands 14
Extration of annatto using Ethanol
•Obtian pure clorant from seeds.
There seeds were therefore dried.
The amount of clorant may thus
not be as high as it would be in
fresh seeds.
15
• Method: Soxhlet
The extraction solvent used ethanol or
alcohol, this would extract the non-
polar version of the annatto
colouring, bixin, from the seeds.
- Used: A filter size 603; 12.5 grams of
Annatto seeds; 250 grams of Ethanol.
- Times: 14 hours
After the process was completed the
cycle was stopped and the Ethanol 16
was collected.
Extration of
annatto using
Ethanol
• Result:
2.3 grams of
pure annatto
could be
obtained from
12.5 grams of
annatto seeds.
This is
staggering
18.4% from the 17
mass of the
