PRESENTATION

In this present work it has been carried out for the purpose of making known about the
extraction
of pigments, using an acid extraction method. In order to publicize the
clear and detailed information and experimentation on pigments taking into account the
great importance that covers both food and non-food industries. No
However, this helps the student to get involved with the course taking into account the
importance of the topic in the industry.

SUMMARY
The importance of natural dyes in the textile industry disappeared with the now
widespread use of synthetic dyes used in different fibers, but during the last 10 years, the
use of natural dyes worldwide has increased almost explosively. , due to the requirement
for its use in the food, pharmaceutical and cosmetic industries established by the
legislation of different countries; Recently, as we find ourselves in the ecological era, the
use of natural dyes in the leather and textile industries has already begun to be applied.
The growing use of these dyes has resulted in an increase in demand, generating in some
cases supply problems in the world market. Natural dyes have been very popular due to
their biodegradability and low toxicity. These dyes are used for dyeing natural or
synthetic fibers, especially in Latin America in the crafts of indigenous peoples and also
in the food industry.

One of the objectives of this project is to study the natural dyes used by artisans so that
they can improve their application methods, their solidity and be presented as an option
to solve health problems of those people allergic to synthetic materials and dyes. 4

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
natural dyes were used such as carminic acid, indigo, saffron camotillo and logwood,
with 7 different mordants such as: NaCl, CuSO4, K2SO4-Al2 (SO4) 3-12H2O alum,
SnCl2, FeSO4, tartaric acid with in order to obtain the appropriate fixation for each
colorant. The measurements of the dyeing process, unlike the data reported in the
existing literature, were carried out continuously (measurement per minute) using a
spectrophotometer with a quartz cell at continuous flow. The dyeing process studies that
were carried out were the calculation of adsorption isotherms for natural-direct dyes and
reaction kinetics for natural-reactive dyes.

VEGETABLE PIGMENTS

I. GOALS

> Know the extraction methodology of some plant pigments.

> Extract pigments by precipitating flocculation method and by reducing pH.
> Extract the main achote colorants.
> Determine the performance of the pigments according to the amount of raw
material used.
> Determine the basis for extraction of natural dyes.
> That the student becomes familiar with the extraction processes of natural
pigments.

II. INTRODUCTION

Since the origins of humanity, natural dyes have been used in a variety of activities
ranging from painting as an artistic expression, to pottery and the dyeing of fabrics and
wool. They have also been used as an additive in foods, to give them a better
appearance.

Currently, the food industry has been subject to serious changes because consumers are
opting for more natural products and especially without synthetic colorings, due to the
harmful effects on human health. For this reason, the agroindustrial sector invests many
efforts and means in searching for new alternatives (Cubero, 2002). It states that the
color of food is an attribute that has a lot of weight in the consumer's judgment. This can
be decisive for whether an edible product is accepted or rejected. As mentioned above,

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
new trends in food coloring have caused, according to (Cubero, 2002), that in recent
years synthetic colorants have been eliminated from the market because they are
considered toxic; causing the demand for natural pigments to increase mainly in
developed countries. Among the natural pigments of interest for the food industry are
anthocyanins.

The extraction of these pigments is an alternative that can help greater utilization, thus
benefiting producers and marketers, but mainly the food industry, because anthocyanin
pigments can be an effective substitute for synthetic dyes, providing the final consumer
with greater safety in the products they consume. According to Montgomery, D.C.
(1991), many researchers are interested in these anthocyanin pigments thanks to their
potential anticancer, antitumor, antidiabetic, antioxidant, etc. effects. These properties
have opened up a new perspective for obtaining colored products with added value for
human consumption.

Dyes are present in almost all plants. Of these, some are produced directly by the
physiological activity of plants, while others are the product of artificial transformations
of substances of plant origin. Those that are already formed in nature are usually
dissolved or forming granular deposits in the surface cells of plants. Vegetable dyes have
been concentrated in the cellular vacuoles of a countless number of plants, where in turn,
without being in a pure state, they are associated with other principles such as oils,
resins, and in particular with tannins that are astringent in nature.

The extraction and recognition of these pigments is interesting for the study and
knowledge of their properties. Plant pigments, found in chloroplasts, are chemical
molecules that reflect or transmit visible light, or do both at the same time. The color of
a pigment depends on the selective absorption of certain wavelengths of light and the
reflection of others. They constitute the physicochemical substrate where the
photosynthetic process takes place.

For this reason, in this practice we aim to know the steps for the dye extraction process
in various vegetables.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 III. THEORETICAL FRAMEWORK

3.1. Natural and artificial colors:

For a colored substance to be considered a dye, it must contain chromophore groups
called auxochromes, which give the substance affinity with the fiber. Dyes are divided
into several groups, namely: natural dyes, natural dyes and natural pigments. Natural
colorants are products that are added to foods to provide them with a specific color and
make them more pleasing to the eye. Natural dyes are used to dye fabrics, wood and
leather. Natural pigments are all those materials of plant origin, which contain
chromophore groups which have the property of coloring the surfaces to which they are
subjected, such as fibers, and
auxochrome groups that intensify the
color. These have played a
fundamental role in the roles of
nature, intervening directly in
processes of pollination, feeding,
protection, etc.; and today there are a
variety of uses in the pharmaceutical
industry that are also important.

Their extraction, characterization and quantification are highly required when working
with them, as they are needed to achieve the most effective methods of obtaining them,
the ways to identify them, know their properties and the quantity that can normally be
extracted.

The use of synthetic colorants in the food industry is increasingly stricter due to
regulations for their use, toxicity problems, intolerance reactions and allergies. The
above has favored interest in obtaining dyes from natural sources, as possible substitutes
for synthetic dyes, since to date there is no evidence of their toxicity in humans.

Natural foods have their own color and ideally it would be maintained throughout the
handling and industrialization process, but most of the time this is not the case. Without

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
However, consumers prefer a constant color in certain foods, which
It does not vary in the different manufacturing batches of a product and this can only be
obtained by modifying it artificially.

(Cubero, 2002), maintains that the color of food is definitely very important for the
consumer, since, being the first visual contact he has with them, it determines whether a
fuel is accepted or rejected. The homogeneity of the color of the products during their
useful life is essential. The public
always wants to find food with
the same colors; Otherwise, he
becomes uncontrolled and
distrustful. For this reason, there
are various chemical agents on
the market that are used for
coloring; There are basically two
types: natural and synthetic.
Among the former, carotenoids,
betalain, chlorophyll and carminic acid stand out, as well as caramel; all of these coming
from natural sources.

On the other hand, synthetics are obtained through an industrial chemical process and
there are a large number of them; However, only some are approved for use, although
they are allowed or limited in other countries. This situation is very common with these
dyes, since European, United States and Japanese legislation, to name just a few, do not
always agree regarding the toxicity or safety of each of these dyes (Cubero, 2002). .

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
3. 2. Types of dyes:

■ Chlorophylls

They are the photosynthetic pigments of plants, responsible for their green color. They
are made up of a porphyrin ring (a tetrapyrol) and a chain called phytol. The porphine
ring is also found in the heme group of hemoglobin and in vitamin B12.

The pyrrolic nitrogens are coordinated to a Mg +2

ion. The fundamental interest in
chlorophyll in food is to prevent it from degrading during processing, since it is sensitive
to heating and transforms into a brown substance called pheophytin. As an additive it is
used in oils, chewing gum, ice cream, and soft drinks.

Anthocyanins are glycosides whose aglycones are anthocyanidins, derived from the
flavylium cation (2-phenibenzopyrylium). These substances are responsible for the red,
bluish or violet colors of flowers and fruits. They are usually used little in food: dairy
products, ice cream, candy, pastries, canned vegetables and fish.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 ■ Curcumin
It is a yellow polyphenol extracted from turmeric, and used in Hindu cuisine for curry.

■ Carotenoids
They are isoprenoids responsible for the yellow and orange color of plants and animals:
carrots, tomatoes, salmon, etc. They are used to color paprika (bixin, norbixin), butter
(lycopene), soft drinks (-carotene for orange soft drinks). Its use is expanding compared
to some artificial colorants.

■ Carminic acid or Cochineal (E-120)

It is a red dye extracted as an AI3+ complex from the female scale insect Dactylopius
coccus, which lives in cacti. Although the dye constitutes 20% of the dry weight of the
insect, 1 kg of mealybugs are needed
to obtain 50 g of dye. It is used in
jams, meat products, yogurt, drinks,
cosmetics (lipstick).
There are no known adverse effects.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
3.3. How to extract natural dyes:

To obtain the color of the chosen fruit or vegetable, start by cutting it into small pieces
and crush them well in a mortar or food processor. We will obtain a colored juice that
can now be used, for example by adding water as a watercolor, to paint with a brush.

If we add a little cornstarch or flour, we can create a more solid mixture with the same
consistency as commercial dyes.

Of course, these colors must be used quickly because, when they are fresh, they oxidize
and change their hue, they could also form mold, degrading quickly.

Another method is by extraction using a solvent. Prepare a container, preferably glass,

and place the vegetable processing from which we will obtain the natural color; Let it
soak in water, alcohol or oil. Depending on the vegetable, it will take more or less days
to extract the color. With this method you obtain a color based on hydro (water), dye
(alcohol) or oil (oil).

Another method is, from the juice obtained with the mortar, to reduce it in the heat to
evaporate part of the water or alcohol that we have added to increase the extraction. By
reducing the volume by evaporation of the solvent used, a compound is obtained almost
ready to be used for dyeing.

The methods differ according to the use that will be given to the pigment.

These colors can be used:

V To dye fabrics and textiles.

V To give color to homemade cosmetic products.
V To color craft products such as soap.
V To dye household materials, for example to protect the wood of furniture.
V To paint on paper, canvas and other materials.

Natural dyes can be very sensitive to the treatments used in the process. For example,
they can react with heat, acidity, light, or preservatives.

Chard and spinach are the best sources for green color. Simply
crush or liquefy some leaves, and leave them immersed in a little food alcohol;
then heat to evaporate the liquid part of the juice, thus obtaining pure chlorophyll.
Other shades of green are achieved with green tea, kale, parsley, seaweed and mint.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 • Red, purple and blue

With beets you get a nice deep purple and red dye that stains really well. The red
cabbage is crushed in a mortar and to the juice, you can add lemon juice to achieve a
fuchsia tint or a pinch of baking soda to turn it into a deep blue. Blueberries,
blackberries, cherries, raspberries and strawberries create truly stunning red, pink, purple
and blue hues.

• Yellow, orange and brown

From flowers such as marigolds, Chinese carnations, nasturtiums and other flowers,
colors ranging from light yellow to orange are obtained. Spices such as saffron and
turmeric or curry are also useful to obtain an intense yellow or orange color. Coffee and
cocoa powder can also be used as natural colorants.

Other fruits and vegetables that provide these colors are carrots, oranges, tangerines, and
even pineapples. In the case of citrus fruits, the skin can be blended until it is very
homogeneous.

Many of the pigments that exist in plants naturally are available in pure and concentrated
form to be used as color additives. The FDA classifies them as colors exempt from
certification. Currently, there are 26 certification-exempt colors approved as food color
additives (table). Some of these, although existing in natural form, are available in
synthetic form. In most cases, the synthetic form is chemically identical to the natural
form and is therefore known as “natural-identical.” In general, dyes of natural origin are
more expensive and less stable than synthetic dyes.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
Therefore, many of the 26 dyes in this group are rarely used.

Figure 1: General structure of an anthocyanin. G, a glucose residue, groups R 1 and R 2

can be H, OH or OCH 3 They vary between anthocyanins from different sources and in
mixtures from the same source.

Anthocyanins are water-soluble compounds that range in color from deep purple to
orange-red. They are mainly found in fruits, but they are also present in some vegetables,
for example: radish, eggplant, red cabbage and red potatoes. Anthocyanins are
anthocyanidin glycosides (Figure 1). The color of anthocyanins is sensitive to pH. They
tend to be red in an acidic medium, colorless in a pH zone around 4, and blue in the
neutral pH range (figure 2).

Coloring additive: Color Fountain Applications

Annatto extract: yellow Bixa tree seeds Cheese, baked goods
orellana
Dehydrated beets: red Beets Dairy products, fillers
of fruits
ultramarine blue
Canthaxanthin; reddish orange Synthesis
Caramel: brown to dark brown Syrup heating Soft drinks, baked goods
corn
p-apo-8'-carotenal: orange red Synthetic
p-carotene: yellow Synthetic, algae Margarine, baked goods
Cochineal carmine: orange Female cochineal insect Drinks, sausages
cottonseed flour
Ferrous gluconate
Grape extract color: red Concord Grapes Jellies, sweets
to purple
Grape skin extract grape skins Drinks
Iron oxide
Fruit juice Various fruits
vegetable juice Various vegetables
Dried seaweed flour Tagetes (“ñor de
muerte”) Carrot oil
Carrots
Corn endosperm oil corn endosperm
Paprika: red orange Red peppers
Paprika oleoresin: orange red Red peppers Shredded meats, dressings
for salads
Riboflavin: yellow Synthetic
Saffron: yellow Crocus sativus plant Soups, baked goods,
dairy
Titanium dioxide: white Ilmenite (a mineral oxide) salad dressings,
dairy products
Turmeric: yellow Curcuma longa L. plant
Turmeric oleoresin: yellow Curcuma longa L. plant

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
FDA-approved certification-exempt colors

Chlorophylls are green pigments that contain a porphyrin ring attached to a magnesium
atom. The two major chlorophylls, a and b, differ in that a methyl group in a is replaced
by an aldehyde group in B (Figure 3). Chlorophylls a and b are degraded to pheophytin a
and b, respectively, when magnesium is replaced with a proton. This degradation
changes the color of green plants from bright green to a dull olive brown. The acidic
conditions that occur during thermal processing are the cause of this color change.

Figure 2: Color of cyanidin, an anthocyanin, at different pH values.

In the United States, purified chlorophyll is not authorized as a color additive. However,
sometimes green vegetable juices are used as coloring in pasta (spinach pasta) and other
foods.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
Figure 3. Structure of chlorophyll. Chlorophyll is known as a magnesium porphyrin
because the four nitrogen atoms of the porphyrin ring are bonded to a magnesium ion.
Chlorophylls a and b are found together in a ratio of approximately 3:1. Chlorophyll a is
blue-green, while chlorophyll b is yellowish-green.

Carotenoids form a large group containing hundreds of related compounds. They can be
divided into carotenes, which are hydrocarbons, and xanthophylls, which contain
oxygen, as well as hydrogen and carbon (figure 4). Carotenoids are yellow, orange or red
and are insoluble in water. Most are quite stable to heat and pH extremes, but can be
destroyed by oxidation. Little oxidation occurs in intact tissue, but in processed foods in
which the tissue has been broken down, carotenoids can autoxidize by reacting with
atmospheric oxygen. The rate of oxidation is affected by light, heat, pro-oxidants and
antioxidants.

Natural extracts and synthetic carotenoids are used to color margarine, butter, oils,
beverages, soups, dairy and meat products, syrups and macaroni. Bixin, a carotenoid
present in bija or annatto seeds, is widely used to give the yellow color to cheeses.

There are three synthetic carotenoids currently approved by the FDA for use in foods: B-
carotene (yellow to orange), B-apo-8'-carotenal (orange to red), and canthaxanthin (red).
The advantages of synthetic carotenoids include high purity, better control of
concentrations and tolerances, and absence of contaminants.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 beta-carotene

allia-carotene

XANTHOPHYL
S

zeaxanthin

cantax anti na

Figure 4 : Structures of some carotenes. Vitamin A activity is expressed in

relation to the B -car^fáno, which is set as 100. Watch the double sequences
conjugated links.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 IV. MATERIALS AND METHODS

4.1 . Materials

> Analytical balance

> Stove
> Glass materials (beakers, pipettes, test tubes, etc.)
> pH-meter
> Achote
> Muriatic acid
> Distilled water
> Filter paper
> organza fabric

4.2 . Methodology
Figure (N°7) shows the processing flow for annatto extraction.

For the extraction of achote pigment, the following procedure was carried out.

1. A 10% caustic soda solution was prepared.

2. 10 grams of caustic soda were weighed and added to the solution with 100 ml of distilled water,
measuring it and subsequently shaking it.

Figure N°5: 10% caustic soda solution.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
3. 200 g of achote seeds were weighed
4. 800 ml of distilled water was measured
5. I mix the previous measures in a beaker adding to
10 ml of 10% caustic soda solution.

200 gr of
achote 10 ml of Solution
of caustic soda
at 10%

800 ml of
distilled water

Figure N°6: Mixture of achote plus distilled water and 10 ml of soda solution
10% caustic.
6. After this procedure, the solution was stirred for approximately 10 minutes.
7. It is then filtered to separate impurities. However, the bran that remained was
prepared two more times with 600 ml of water, also adding 10 ml of the 10%
caustic soda solution with the same procedure as in Figure (N°6).
8. All the filtrations carried out are added in a single container.
9. Subsequently, muriatic acid is added to reduce the pH to 2.5.
10. Said solution is allowed to stand so that it precipitates for a certain time.
11. After what has been done, the precipitate is separated and weighed and placed in
the oven at 40°C for 8 hours.
12. Subsequently, it is removed from the oven and weighed for corresponding
analysis of results.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
40 ml water +

1 ml 50% NaOH

30 ml water +

0.5 ml 50% NaOH

30 ml water +

0.5 ml 50% NaOH

H 2 SO 4

Figure N°7: Obtaining the achote

dye

Water

Norbixin

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
FLOW FOR OBTAINING ACHOTE PIGMENT

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 V. RESULTS

Table N°1: Data on volumes spent, obtained through the pigment extraction practice
procedure.

10% caustic soda solution Spent distilled water

Total ml spent in 3 Total solution 800ml

repetitions of 10 ml of soda 600ml
caustic 600ml

30ml 100ml 2 liters

Table N°2: Data on muriatic acid expenses.

pH reduction with muriatic acid

ml spent pH

34ml 2.5

Table N°3: Determination of the percentage of yield of annatto seeds subjected to pigment
extraction.

Product Initial weight (gr.) Final weight (gr.) Performance (%)

Achote 200 12.26 6.13

SAW. DISCUSSIONS

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 4- According to Sivori, E.; Montaldi, E.R. and oh Casso. (1980) , writes that among
the different methods that exist to separate and obtain these pigments is
chromatography, which is a technique that allows the separation of substances in a
mixture and that have a different affinity for the solvent in that are found.

It is based on the difference in speed when the different pigments move over a band of porous
paper, depending on their solubility. The pigments must be previously dissolved in a solvent.
The most soluble ones will move faster and the less soluble ones more slowly, different bands
of color appearing on the paper.

In our practice, the chromatography extraction method was not applied; the extraction was
carried out with another type of method such as the pH reduction method, which consisted of
using an acidic medium for extraction in which we reduced the solution to a pH of 2.5 with
muriatic acid, leaving said solution for a certain time for its reaction on the solution. However,
it would have been very interesting and much better for us as students to apply the
chromatography method.

5- According to Cubero, A; Monferrer, A and Villalta, J. (2002) , mentions that

annatto is known as a source of a natural reddish-yellowish colorant derived from its
seeds, known as annatto, which is used as a food coloring. Annatto is the raw dye
extracted from the achote seed and its composition contains various pigments, all
carotenoids. The main pigment in naturally occurring annatto is found as labile bixin
and is obtained in crystallized form with 90 – 95% purity.

In the fruits of the achote, when they are dry, they contain seeds covered with a coloring
substance or pigment called norbixin; The pigment is extracted by washing the seeds with
alkaline solutions, then the pigment is separated by an acid solution.

In alkaline extract it passes to the norbixin form. Bixin and norbixin are moderately soluble in
alcohol, acetone, chloroform and acetic acid. Norbixin is less soluble in fats and oils, it is
soluble and very soluble in alkalinized water. The raw dye is red-orange and has a bitter taste.

There are bixin preparations, water-soluble extracts, norbixin is very

soluble in water. The preparation of solutions (0.5 – 4% norbixin) by alkaline hydrolysis is a
common commercial practice and is often called single-strength annatto.

In the laboratory practice whose purpose is to extract the dye norbixin, present in the achote
seed, through a treatment that offers good yields. Therefore, if we refer to the performance of
our work as presented in table No. 3, we obtained a performance of 6.13%, which we compare
with the performance of Hernandez (2002), in which he indicates that his final performance

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
was 13%. Although the difference can be compared and evaluated in a way that many
chemical and physical aspects could influence the extraction or the procedure, it should be
noted that there are many more extraction methods that can give us better results with respect
to performance.

6- In the present work, the extraction of the achote dye was carried out using the acid
solution method with muriatic acid. However, the main export markets (United States,
Europe and Japan) want the extraction methods that use products to be eliminated.
chemicals (Liceras, 1988). The use of enzymes (pectinases, cellulases, hemicellulases)
that degrade the cell wall is being chosen, which would facilitate the aqueous
extraction of the dye (Godfrey, 1983). These enzymes that act on insoluble
components such as cellulose, hemicellulases and pectin would allow obtaining a dye
(annato) of greater purity and quality. Likewise, it would allow us to leave aside the
chemicals currently used in industrial extraction methods.
7- According to other investigations Lic. Olga Murillo. The extraction procedure
normally used by rural producers consists of the following stages:

Extraction: The seeds are cooked in hot water for up to 24 hours.

Filtration: Plant tissues are separated from the colored aqueous solution by mechanical
filtration. The residues are washed with plenty of water to separate as much of the dye as
possible from the seeds.

Concentration: It is carried out with the purpose of reducing the moisture content and
concentrating the colorant.

Considering the procedures carried out in this work, we can appreciate that
Our procedure is more complex than the empirical method found, so by researching and
applying it ourselves we can experiment which method has the best results both in quality of
the product and in the conservation of its nutrients and healthy for the consumer.

Table N°1: Chemical and nutritional composition of the achote seed and dye:
Chemical composition (%) Composition mg/100g) composition
Humidity 8.0-13.0 Calcium 7 Proteins 12.3-13.2
Protein 13-14.24 Match 10 Pectin 0.23
Cellulose 13.8 Iron 1.4 Carbohydrates 39.91-47.9
Crude Fiber 18.48 Vitamin A 45mg ashes 5.44-6.92
Starches 11.45 Riboflavin 0.2 Tannins 0.33-0.91
Total 39.91 Acid 12.5 Pentosans 11.35-14.97
carbohydrates Ascorbic
Energy (kcal) 54 Thiamin 0.39 Carotenoids 1.21 -2.30

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 Ash 4.50-7.97 Niacin 1.46 Beta-Carotene 6.8-11.30mg

Source: Jaramillo.M C. TO. and Muñoz.M. EITHER. TO. (1992) Medellin. University.
National Faculty of Mines.

8- Through this table you can see all the nutritional value that this seed has, from which
not only colorants can be extracted but can also be used in the extraction of other
components, for example in its protein concentration, etc.

> II. CONCLUSIONS

> The extraction of the annatto dye called Bixin could be achieved using the acid solution
method.

> A chemical compound called Nor-Bixina was obtained from annatto seeds (Bixa
Orellana), which is the raw material for dyes widely used in the food industry.

> The main colorants of the achote were extracted through a treatment and we were able to
observe the reddish-orange sample.

P It was possible to learn the methodology of extracting achote pigments using an acid
method. However, we conclude that there are other extraction methods that facilitate
and improve their performance and quality of results.

> The red color of annatto or annatto is due to several carotenoid compounds, mainly
apocartenes, found in the seed. La Bixina is the most valued and important of these.
Bixin is a dark red crystalline substance, soluble in alcohol, oils and fats and insoluble
in water. Small amounts of isobixin and norbixin are also found; The latter, yellow in
color and soluble in water and insoluble in fats, is also a colorant with commercial
value.

> The performance was determined which we compared with the results of the theory
which indicated the difference with respect to our result which was low.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
❖III. RECOMMENDATIONS

❖ You should not leave the samples for several days because it loses effectiveness, it
costs more to obtain the desired results in better samples instantly.

❖ It is always necessary to wash the containers well to take another sample because
residue from the previous sample may remain and give us erroneous data as results.

❖ Be careful with measuring the pH since it can change over time, so it is necessary to
make sure you wait a while and measure again taking into account the quantities we
add to said solution.

❖ Be careful with the materials and reagents we use since in this practice we use muriatic
acid.

IX. BIBLIOGRAPHY

❖ Cubero, A; Monferrer, A and Villalta, J. 2002. "FOOD ADDITIVES". Food

Technology. Spain, Editorial Mundi Prensa. Madrid.

❖Hernandez, G. Tirado, G. Juan, M. and others (2002) Obtaining dye from annatto seed
(Bixa Orellana) using cellulotic microorganisms. Antonio Narro Autonomous Agrarian
University. Autonomous University of Coahuila.

❖Guarnizo, PN Martínez, “Organic Chemistry Experiments with a focus on life

sciences”, Ediciones Elizcom, Armenia, 2009, p. 65-693.

❖Montgomery, D.C. (1991). Design and analysis of experiments. Madri: Ibero-American

publishing house.

❖Jaramillo.M C. TO. and Muñoz.M. EITHER. TO. (1992) Medellin. University.

National Faculty of Mines.

❖Lic. Olga Murillo G. Food Technology Marketing Management. Agroindustry Product

Development Area. Available on the web:

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 http://www.mercanet.cnp.go.cr/Desarrollo_Agroid/documentospdf/Achiote
_FTP.pdf

❖Sivori, E.; Montaldi, E.R. and oh Casso. (1980). “Plant Physiology”. Southern
Hemisphere, Bs. Ace. 681 p. Chap. VIII.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
 x. ANNEXES

Yield calculation of achote pigment: table N°3:

Final pigment weight Yield = --------------------------- ; x100

Initial weight of the achote seed

Yield = 12.26grx100
200g

Pigment yield = 6.13

The raw material was obtained as achote seeds.

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
The solution was allowed to precipitate after reducing the pH to 2.5

Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio
Agroindustrial Technology II -
III
Eng. Mayer Ascón Dionisio