Format

Send to

Choose Destination
Food Chem. 2011 Jul 15;127(2):419-26. doi: 10.1016/j.foodchem.2010.12.139. Epub 2011 Jan 8.

In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species.

Author information

1
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, P.O. Box 6121, 13083-862 Campinas, Brazil.

Abstract

Bixa orellana L. (annatto), from Bixaceae family, is a native plant of tropical America, which accumulates several carotenoids (including bixin and norbixin), terpenoids, tocotrienols and flavonoids with potential antioxidant activity. In the present study, the in vitro scavenging capacity of annatto seed extracts against reactive oxygen species (ROS) and reactive nitrogen species (RNS) was evaluated and compared to the bixin standard. Annatto extracts were obtained using solvents with different polarities and their phenolic compounds and bixin levels were determined by high performance liquid chromatography coupled to diode array detector. All annatto extracts were able to scavenge all the reactive species tested at the low μg/mL range, with the exception of superoxide radical. The ethanol:ethyl acetate and ethyl acetate extracts of annatto seeds, which presented the highest levels of hypolaetin and bixin, respectively, were the extracts with the highest antioxidant capacity, although bixin standard presented the lowest IC(50) values.

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center