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

1
College of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia
2
Institute of Food Science and Technology (INTAL), Cra. 50g #12S-91, Itagüi 055412, Colombia
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(2), 37; https://doi.org/10.3390/antiox8020037
Received: 6 December 2018 / Revised: 30 January 2019 / Accepted: 31 January 2019 / Published: 6 February 2019
(This article belongs to the Special Issue Antioxidant Activity of Polyphenolic Plant Extracts)
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Abstract

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 Bacillus cereus and Staphylococcus aureus. View Full-Text
Keywords: antimicrobial activity; antioxidant activity; polyphenol compounds; bixin antimicrobial activity; antioxidant activity; polyphenol compounds; bixin
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Quintero Quiroz, J.; Celis Torres, A.; Muñoz Ramirez, L.; Silva Garcia, M.; Ciro Gomez, G.; Rojas Camargo , J. Optimization of the Microwave-Assisted Extraction Process of Bioactive Compounds from Annatto Seeds (Bixa orellana L.). Antioxidants 2019, 8, 37.

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