Results 121 to 130 of about 1,146 (172)

Optical Characterization in Annatto and Commercial Colorific

Journal of Fluorescence, 2010
Nowadays, the synthetic dyes (as erythrosine, ponceau and tartrazina) and natural colourants (as annatto, paprika, curcuma and anthocyanin) are indispensable in the food, pharmaceutical and cosmetics applications. However, the use of natural colourant has been considered safer for human consumption then synthetic dye.
Vanessa M, Dias, Viviane, Pilla, Leandro P, Alves, Hueder P M, Oliveira, Egberto, Munin   +4 more
openaire   +2 more sources

To dye or not to dye: biochemistry of annatto unveiled

Trends in Biotechnology, 2003
Annatto pigment has played important economic and cultural roles as a traditional colourant and as an additive in various industries. Recent work by Camara and co-workers in Strasbourg has clarified the biochemical and molecular basis of its biosynthesis.
Giovanni, Giuliano, Carlo, Rosati, Peter M, Bramley   +2 more
openaire   +2 more sources

Evaluation of the developmental toxicity of annatto in the rat

Food and Chemical Toxicology, 2002
Annatto, a dye extracted from Bixa orellana seeds, is used as a color additive in butter, cheese and in a variety of other foods as well as in drugs and cosmetics. Toxicological data on annatto and on its main carotenoid pigment bixin are still scarce. In this study we evaluated the developmental toxicity of annatto (28% of bixin). Annatto (0, 31.2, 62.
F J R, Paumgartten, R R, De-Carvalho, I B, Araujo, F M, Pinto, O O, Borges, C A M, Souza, S N, Kuriyama   +6 more
openaire   +2 more sources

Subacute toxicity assessment of annatto in rat

Food and Chemical Toxicology, 2004
Increased human use of annatto (Bixa orellana L), a red yellow food colorant, demands generation of toxicity data. The toxic effects of annatto powder (bixin 27%) have been assessed following administration of a subacute regimen (4 weeks, 20 doses) in Wistar male and female rats.
A R P L, Bautista, E L T, Moreira, M S, Batista, M S, Miranda, I C S, Gomes   +4 more
exaly   +3 more sources

Annatto, Diet, and The Irritable Bowel Syndrome

Journal of Clinical Gastroenterology, 2009
In this issue, a retired allergist and immunologist in a Letter to the Editor describes his and his wife’s experience in identifying annatto as a probable cause of his wife’s severe irritable bowel syndrome (IBS). They had first contacted our Digestive Disease Section for information.
openaire   +2 more sources

The effect of annatto on insulin binding properties in the dog

Phytotherapy Research, 2005
Various plants are used in Caribbean folklore for the treatment of a variety of illnesses including diabetes mellitus. Preliminary investigations of several crude plant extracts have indicated that the annatto (Bixa orellana), among others, does in fact exhibit hypoglycaemic properties.
K R M, Russell, E Y St A, Morrison, D, Ragoobirsingh   +2 more
openaire   +2 more sources

HPLC and spectrophotometric determination of annatto in cheese

European Food Research and Technology, 2002
A rapid and simple method for the detection of E 160b (annatto) in cheese and other milk products is described. After extraction with acetone, the two main components bixin and norbixin are separated from fat and β-carotene by solid-phase extraction (SPE). Both sample preparation and determination are made without halogenated solvents.
Armin Bareth, Walter Strohmar, Erwin Kitzelmann   +2 more
openaire   +1 more source

Production of annatto concentrates in spouted beds

The Canadian Journal of Chemical Engineering, 1992
AbstractAnnatto is composed of a natural reddish‐yellow pigment, which is commonly used in the food, cosmetic and pharmaceutical industries. This pigment is easily extracted from Bixa orellana seeds by particle impact and attrition rather than by solvent extraction. Seeds must be dried at a safe temperature to preserve the pigment quality.
G. Massarani, M. L. Passos, D. W. Barreto   +2 more
openaire   +1 more source

Zur Kenntnis des Annatto-Farbstoffes

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1951
Annatto-Samen und Annatto-Butterfarbe enthalten Bixin neben Carotin und anderen gelb gefarbten hypophasischen Carotinoiden. Bei der Molekulardestillation der Butterfarbe geht der Hauptanteil des Bixins als olige Losung bei einer Temperatur von 140–170° C uber, wobei ein Teil des Farbstoffes zersetzt wird.
W. Diemair, R. Zacharias
openaire   +1 more source

Notes on the Cultivation of Annatto

1925
Malayan Agricultural Journal, Volume 13, Issue 10, pp.
openaire   +1 more source