Mexican Achiote Seed (Bixa orellana L.): Physicochemical Characteristics, Nutritional Value and Antioxidant Compound Content

Achiote has been used since pre-Hispanic times, but today it is undervalued in Mexico and is threatened with disappearance in some regions. Therefore, it is important to focus research on this crop to enhance its value and prevent the loss of this ancestral germplasm, which is an essential part of Mexican, Latin American, and Caribbean cuisine and a source of income for small rural and indigenous producers. Furthermore, it has the potential to increase its commercial value as a natural colorant compared to synthetic ones. However, despite its properties, there is currently no information available on the nutritional characteristics of the seed produced in various regions of Mexico. The aim of this study was to determine the physicochemical characteristics, nutritional value, and antioxidant compound content of achiote seeds from Nuevo Huixtán Margaritas Chiapas (Margaritas), San Pedro Tapanatepec Oaxaca (Oaxaca), and Nuevo Jericó Palenque, Chiapas (Palenque), Mexico. The effect of the region on morphological and physicochemical characteristics, nutritional quality, and nutraceutical properties of the seed was evaluated. A statistically significant difference (p ≤ 0.05) was obtained between regions for all variables studied except for the brightness (L*) of ground seeds and the content of total phenols, C, N, and S. Margaritas seeds were the heaviest and longest, while those from Oaxaca were the smallest and presented the highest values for all whole seed color parameters, in addition to having the best nutritional quality. The antioxidant capacity (DPPH) obtained was 70.01 to 76.96% inhibition, with the maximum values found in seeds from Oaxaca and Palenque. In conclusion, Mexican achiote seeds exhibit notable nutritional and nutraceutical properties, which vary depending on the region of production, highlighting the influence of geographic origin on their composition.