Characterization and Storage Stability Study of Bixin Extracted from Bixa orellana Using Organic Solvent

• Main Authors: IOP, Hamzah, F (Author), Husa, NN (Author), Said, HM (Author)
• Format: Article
• Language: English
• Published: 2018
• Subjects: SEEDS
• Online Access: View Fulltext in Publisher
• DOI: 10.1088/1757-899X/358/1/012035

Colorant is one of the additives to give a better appearance or improve the colour of the product. Synthetic colorant has been widely used in industrial due to its readiness in the market and its colour stability. However the arising issues related to the safety, nutrition and also the therapeutic effect has encouraged users to become more concern about the colouring component. Thus, the present research was conducted in order to produce natural colorant called bixin from Bixa orellana or also known as annatto seeds. The study was focusing on the effect of the solvent on the characteristic and concentration of the extracted bixin. While stability of the bixin during different storage condition was determined to further validate the effectiveness of the solvent. The result indicated that methanol and acetone gave darker of the bixin colour as compared to the water. However, the deterioration rate of the bixin in acetone and methanol were faster as compared to the water. The extracted bixin was analysed using Fourier-transform infrared spectroscopy (FTIR) and spectrophotometer analysis. The strong band for the bixin was observed at absorbance range of 1704 - 1740cm(-1). The study indicates that the concentration of the extracted bixin was the highest in methanol which gave 817.7 ppm of bixin. Meanwhile, bixin concentration in acetone and water was 602.9 ppm and 477.19 ppm respectively.