In vitro antioxidant activity of Bixa orellana (Annatto) Seed Extract.
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Date
2014-02
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Abstract
The seeds of Bixa orellana (Annatto, family Bixaceae), have been used in food coloring for over 50 years. With
the aim of introducing its extracts as pharmaceutical colorant, there is the need to investigate the biological and
pharmacological activities of the extract. This study was designed to develop extraction protocols for annatto
coloring fraction with potential for pharmaceutical application and evaluate the antioxidant activity of the
extracts in vitro. Powdered seed material was extracted using acid-base protocols and the crystals obtained were
washed with deionized water, oven-dried for about 12 hours at 45 °C and stored in air-tight containers. The in
vitro antioxidant activity was tested via 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity and
iron (III) oxide reducing power using ascorbic acid (vitamin C) as a reference standard. The free radical
scavenging activity of annatto extract ranged from 5.5 % to 48.9 % relative to ascorbic acid (2.9 % to 41.5 %) at
respective concentrations between 0.25 and 2.5 μg/ml. Similarly, iron (III) oxide reducing power shows good
linear concentration-dependent relation (R2 = 0.9986) comparable with ascorbic acid (R2 = 0.9934). Results
generally indicated that Bixa orellana seed extract is a potential source of antioxidants of natural origin.
Description
Keywords
In-vitro, Antioxidant, Bixa orellana, DPPH, Ferric ion
Citation
Abayomi Modupeola, Adebayo Amusa S, Bennett Deon, Porter Roy, Shelly-Campbell Janet. In vitro antioxidant activity of Bixa orellana (Annatto) Seed Extract. Journal of Applied Pharmaceutical Science. 2014 Feb; 4(2): 101-106.