Optimization of the Microwave-Assisted Extraction Process of Bioactive Compounds from Annatto Seeds ( Bixa orellana L.)

Optimization of the Microwave-Assisted Extraction Process of Bioactive Compounds from Annatto Seeds ( Bixa orellana L.)

This study deals with the extraction, optimization, and evaluation of the antioxidant and antimicrobial activities of bioactive compounds obtained from the seeds of annatto using microwave-assisted extraction as compared to leaching. Annatto seeds were subjected to a microwave treatment of 2450 MHz...

Full description

Saved in:
Bibliographic Details
Published in:Antioxidants Vol. 8; no. 2; p. 37
Main Authors: Quiroz, Julian Q, Torres, Angélica C, Ramirez, Luisa M, Garcia, Mariluz S, Gomez, Gelmy C, Rojas, John
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 06-02-2019
MDPI
Subjects:
Antimicrobial activity
Antimicrobial agents
antioxidant activity
Antioxidants
Bioactive compounds
bixin
Caustic soda
Ethanol
Inflammation
Leaching
Methods
Microwave radiation
polyphenol compounds
Polyphenols
Seeds
Sodium
Solvents
Statistical analysis
Variance analysis
St Louis Missouri
United States > US
Spain
bixin
antimicrobial activity
polyphenol compounds
antioxidant activity
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study deals with the extraction, optimization, and evaluation of the antioxidant and antimicrobial activities of bioactive compounds obtained from the seeds of annatto using microwave-assisted extraction as compared to leaching. Annatto seeds were subjected to a microwave treatment of 2450 MHz and power of 700 watts using a response surface design involving four factors: pH (4⁻11), solvent concentration (ethanol) (50⁻96 %), solvent-to-seed ratio (2⁻10), and microwave exposure time (0⁻5 min). The contents of polyphenol compounds and bixin were taken as response variables. Subsequently, the antioxidant and antimicrobial activities were assessed at the optimal processing conditions predicted by the experimental design. Microwaves, solvent concentration, and the solvent-to-seed ratio showed a statistically significant effect for the extraction of polyphenol compounds and bixin. Thus, microwaves accelerated the extraction of those compounds and the slight increase in temperature caused some degradation of the polyphenol compounds. The microwave-assisted extraction increased the contents of polyphenols and bixin along with their antioxidant activity as compared to leaching extraction. However, this technique does not significantly improve the antimicrobial activity against and .
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox8020037