Supercritical CO(2) Extraction of Annatto (Bixa orellana) Pigments and Some Characteristics of the Color Extracts

Supercritical CO(2) Extraction of Annatto (Bixa orellana) Pigments and Some Characteristics of the Color Extracts

Supercritical CO2 (SC-CO2) was used to extract natural food colors from Annatto (Bixa orellana) seeds with different pressures and temperatures. The results from the reverse thin-layer chromatographic separation revealed that SC-CO2 extracts were composed mainly of bixin, geranylgeraniol and norbixi...

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Veröffentlicht in:Journal of food science 1991-01, Vol.56 (1), p.80
Hauptverfasser: Chao, Roy R, Mulvaney, Steven J
Format: Artikel
Sprache:eng
Schlagworte:
Color
Food processing industry
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Zusammenfassung:Supercritical CO2 (SC-CO2) was used to extract natural food colors from Annatto (Bixa orellana) seeds with different pressures and temperatures. The results from the reverse thin-layer chromatographic separation revealed that SC-CO2 extracts were composed mainly of bixin, geranylgeraniol and norbixin.
ISSN:0022-1147
1750-3841