ANTIOXIDANT POTENTIAL OF CAROTENOIDS IN ANNATTO (Bixa orellana L.) SEEDS
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Date
2009
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Anand Agricultural University, Anand
Abstract
Annatto is a natural colour permitted for use in food products. The colour is
obtained from annatto (Bixa orellana L.) seeds. The seed coat contains carotenoid
pigments. The antioxidant/pro-oxidant action of carotenoids on lipid oxidation has been
of interest in food lipids. Somewhat controversial reports are existing in the literature for
effect of annatto colour on oxidative stability of food product. In India, two cultivars of
annatto have been reported. One with white flowers and green pods (WFGP) and other
one with pink flowers and red pods (PFRP). The differences in antioxidant potential
between the two varieties are also not reported. Therefore, present study was planned to
study the antioxidant potential of carotenoid pigments of annatto seeds obtained from
these two varieties.
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Keywords
Dairy Chemistry, Analysis