Different factors influencing to annatto dye extraction in Bixa orelana L. seeds
Nguyen Phuoc Minh
Annato is redish orange in colour, usualy soft, but hard and britle when dry. It has a peculiar swetish odour and a disagreable saline biterish taste. It softens in water, to which it imparts a yelow color, but does not disolve. The principal pigment in annato extract is bixin, which is contained in the resinous coating of the seed itself. Annato sems to be an important natural colorant for fod and drug industries owing to its potential uses as a substiute for Tartrazine which is a synthetic colourant that is prohibited in many countries. Purpose of our research is to investigate some major factors affecting to annatto dye extraction from Bixa orelana L. seeds such as kind and concentration of extraction solvent; ratio of solid/solvent; extraction time and temperature. Our results are as follows: solvent NaOH 0.5 M, ratio of solid/solvent 5g/90ml, extraction time 5 hours at temperature 80 oC.