Bixa Orellana Botanical Nam: Bixa Orellana Common Name: Lipstick

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Bixa orellana Botanical Nam: Bixa orellana Common Name: Lipstick tree Morphological Charateristics: This plant stands alone in its family; a profusely fruiting shrub, reaching 6 - 20 feet tall and age up to about 50 years. Annato has large 5-15 cm long, 4-11 cm wide, pointed leaves. Flowers occur in vertical upright clusters, which prominently appear above the foliage. Flowers are showy, white or pink, nearly 5 cm broad, with five petals and a dense mass of stamens in the center. The petals often tend to curl up. Fruit is 2-valved, ovoid, red, spiny, 2.5-5 cm long; seeds many, ovate, with a scarlet covering. Although a native of West Indies, lipstic tree has been cultivated in India for many centuries for the yellow-orange dye obtained from its seeds, which is still used as a safe coloring agent for foods. Approximately 50 seeds grow inside of the pod. Depending on the color of the flowers, the seedpod is either green or red; the seeds have the same coating in both. These seeds are processed to obtain the orange-yellow pigments, bixin and norbixin (caratenoids), as dye for the food, cosmetic and soap industries. Growing Season and Type: 1. This dye is used to color the cheddar cheese and is also used for the coloring of rice. 2. The used part is the dried pulp of the fruit. Lipstick tree is native to tropical America, but widely cultivated throughout the tropical world, since long back. 3. Flowering: October-December. 1 2 3 1. Flower of Bixa orellana 2. Leaf of Bixa orellana 3. Tree of Bixa orellana Source: www.pfaf.org/user/Plant.aspx .

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In Vitro Antioxidant Activity of Bixa Orellana (Annatto) Seed Extract
Journal of Applied Pharmaceutical Science Vol. 4 (02), pp. 101-106, February, 2014 Available online at http://www.japsonline.com DOI: 10.7324/JAPS.2014.40216 ISSN 2231-3354 In vitro antioxidant activity of Bixa orellana (Annatto) Seed Extract 1Modupeola Abayomi*, 2Amusa S. Adebayo*, 3Deon Bennett, 4Roy Porter, and 1Janet Shelly-Campbell 1School of Pharmacy, College of Health Sciences, University of Technology, Jamaica, 237 Old Hope Road, Kingston 6. 2Department of Biopharmaceutical Sciences, College of Pharmacy, Roosevelt University, 1400N Roosevelt Boulevard, Schaumburg, IL 60173, USA. 3Department of Chemistry Faculty of Science and Sports, University of Technology, Jamaica, 237 Old Hope Road, Kingston 6. 4Department of Chemistry, University of the West Indies, Mona, Kingston 7, Jamaica. ABSTRACT ARTICLE INFO Article history: The seeds of Bixa orellana (Annatto, family Bixaceae), have been used in food coloring for over 50 years. With Received on: 03/09/2013 the aim of introducing its extracts as pharmaceutical colorant, there is the need to investigate the biological and Revised on: 05/11/2013 pharmacological activities of the extract. This study was designed to develop extraction protocols for annatto Accepted on: 10/02/2014 coloring fraction with potential for pharmaceutical application and evaluate the antioxidant activity of the Available online: 27/02/2014 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 Key words: vitro antioxidant activity was tested via 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity and In-vitro, Antioxidant, Bixa iron (III) oxide reducing power using ascorbic acid (vitamin C) as a reference standard.
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The Lipstick Tree
The lipstick tree MARY CAREY-SCHNEIDER grows Bixa orellana as an ornamental on her estate in Argentina but elsewhere it is grown commercially for the colouring agent obtained from the ripe fruit and seeds. Locally called annatto or achiote, the fruits of Bixa orellana have satisfied two important areas of man’s needs for many centuries, fulfilling both basic dietary demands as a spice or colorant in a myriad of recipes across the Central and Latin American continent, and his spiritual aspirations and vanity as a face and body photograph © Mary Carey-Schneider 40 Bixa orellana, the lipstick tree, growing as an ornamental in Argentina. It is from the dark red seed and pods that dye is extracted. For illustration of the seed, see http://en.wikipedia.org/wiki/Image:Bixa_orellana_seeds.jpg paint. From the Caribbean to the Incas and the Amazon indigenous peoples, the orange-red pigment from this small tree has been used in everyday life as well as on feast-days and high days, forming part of their way of living. The so-called lipstick tree is an easily grown shrub that bears fruit prolifically; one of four genera in the family Bixaceae, it is found from the southern Caribbean to the South American tropics. Its common name in English is derived from the pigment made from the abundant seeds that are made into face and body paints. Although it is also used as a food and fabric pigment the crushed seeds also have some medicinal use, as it is said to be hallucinogenic and a mild diuretic.
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Bixa Orellana L. (Achiote) Tissue Culture: a Review
In Vitro Cellular & Developmental Biology - Plant https://doi.org/10.1007/s11627-019-09969-3 INVITED REVIEW Bixa orellana L. (achiote) tissue culture: a review Jaime A. Teixeira da Silva1,2 & Songjun Zeng3 & Gregorio Godoy-Hernández4 & Renata Rivera-Madrid4 & Judit Dobránszki2 Received: 21 June 2018 /Accepted: 1 March 2019 / Editor: Masaru Nakano # The Author(s) 2019 Abstract Bixa orellana L. (achiote) is a commercially important plant grown for its natural dye annatto, which is derived from the arils of seeds. Annatto, which contains the antioxidant bixin, is used in food, cosmetic, and textile industries as a natural colorant. Even though B. orellana can be propagated by seed, established tissue culture and in vitro propagation protocols exist for this plant. Organogeneses, both axillary and adventitious, as well as somatic embryogenesis, have been successfully induced from different explant sources, including cotyledons, hypocotyls, roots, stems, and leaves, and effective acclimatization protocols exist for regenerated plantlets. This present mini-review highlights the achievements in the tissue culture of achiote. In addition to using in vitro techniques for the clonal propagation of elite plants, knowledge from these protocols could be used to establish mass production systems, such as bioreactors, to facilitate year-round bixin harvest. Keywords Biotechnology . Bixaceae . Bixin . Medicinal plants . Norbixin Introduction diapocarotene-6,6′-dioate), whereas the water-soluble norbixin (NBX) is found in smaller amounts (Saha and Sinha 2012; The genus Bixa (Bixaceae) contains five accepted species Tupuna et al. 2018). Natural cross-pollination and resulting (Baer 1976; The Plant List 2019), of which the most popular heterozygosity make it impossible to propagate elite achiote and commercially exploited is Bixa orellana L.
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Achiote Paste
Achiote Paste “Good arnotto is the colour of fire” ~W.B. Yeats, Natural History, 1870. Achiote paste Achiote Paste derives its bright red coloration from the use of crushed annatto seeds. The prepared paste can be found in many Latin American, Mexican, or Central American markets. The seeds come from the achiote tree (Bixa orellana), which is a short, shrubby tree native to Central America. It was used by the Mayans not only in culinary applications, but also as war paint. Even today, an estimated 70% of natural food colors are derived from it. Its vibrant color comes from compounds called carotenoids. This class of powerful antioxidants links the consumption of annatto to several potential health benefits; such as healthy eyes, better heart health, and reduced inflammation. It may also have antioxidant, anticancer, and antimicrobial properties. Ingredients: 30 g (approximately ¼ cup) annatto seed powder 6 g (approximately 1 tablespoon) whole coriander seed 3 g (approximately 1 teaspoon) whole black peppercorns 3 g (approximately 1 teaspoon) whole cumin seed 1 g (approximately 2 whole) cloves 1 g (approximately one small stick or ½ teaspoon ground) cinnamon 1 g (approximately ½ teaspoon ground) allspice 3 g (approximately 1 tablespoon) Mexican oregano 30 g (approximately five cloves) garlic, finely minced 50 mL (approximately ¼ cup) orange juice 50 mL (approximately ¼ cup) fresh squeezed lime juice 25 mL (approximately 2 tablespoons) neutral oil Directions: Place the annatto seed powder in a medium-size bowl. In a small nonstick skillet, add the whole coriander seed, whole black peppercorns, whole cumin seed, whole cloves, cinnamon stick, and allspice. Gently toast over medium heat.
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1. Summary the Food Colour Annatto Is Obtained from the Outer Layer of The
ANNATTO EXTRACTS Chemical and Technical Assessment First draft prepared by James Smith, Ph.D. Reviewed by Mrs Harriet Wallin 1. Summary The food colour annatto is obtained from the outer layer of the seeds of the tropical tree Bixa orellana L. The principle pigment in annatto, cis-bixin, is a carotenoid, which is contained in the resinous coating surrounding the seed itself. Processing is primarily done by abrading off of the pigment in an appropriate suspending agent for production of the native bixin from the seed. Processing may alternatively involve aqueous alkaline hydrolysis with simultaneous production of norbixin. Traditionally, water or vegetable oil is used as a suspending agent, although solvent extraction is now also employed to produce more purified annatto extracts. Microcrystalline bixin products of 80 - 97% purity have been developed as a response to the need for more concentrated annatto extracts. Annatto has been used for over two centuries as a food colour especially in cheese and the various forms are now used in a wide range of food products. 2. Description Annatto is obtained from the outer layer of the seeds of the tropical tree Bixa orellana L. The principle pigment in annatto, namely bixin, is a carotenoid, which is contained in the resinous coating surrounding the seed itself. The major pigment present is cis-bixin; also present, as minor constituents, are trans-bixin, cis-norbixin and trans-norbixin (see section 4.1 on chemical composition). The annatto tree is native to Central and South America where its seeds are used as a spice in traditional cooking.
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Guide to Theecological Systemsof Puerto Rico
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Study of Annatto from Bixa Orellana Seeds: an Application of Time-Of-Flight Secondary Ion Mass Spectrometry
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62048168005.Pdf
Revista Mexicana de Ingeniería Química ISSN: 1665-2738 [email protected] Universidad Autónoma Metropolitana Unidad Iztapalapa México Raddatz-Mota, D.; Pérez-Flores, L.J.; Carrari, F.; Insani, M.; Asis, R.; Mendoza-Espinoza, J.A.; Díaz de León-Sánchez, F.; Rivera-Cabrera, F. CHEMICAL CHARACTERIZATION AND QUANTIFICATION OF THE PIGMENT EXTRACTION YIELD OF SEVEN MEXICAN ACCESSIONS OF Bixa orellana Revista Mexicana de Ingeniería Química, vol. 15, núm. 3, 2016, pp. 727-740 Universidad Autónoma Metropolitana Unidad Iztapalapa Distrito Federal, México Available in: http://www.redalyc.org/articulo.oa?id=62048168005 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Vol. 15, No. 3 (2016) 727-740 Revista Mexicana de Ingeniería Química CHEMICAL CHARACTERIZATIONCONTENIDO AND QUANTIFICATION OF THE PIGMENT EXTRACTION YIELD OF SEVEN MEXICAN ACCESSIONS OF Bixa orellana ´ ´ ´ CARACTERIZACIVolumen 8, ONnúmero QU 3,IMICA 2009 / Volume Y CUANTIFICACI 8, number 3, 2009ON DEL RENDIMIENTO DE EXTRACCI ON´ DE PIGMENTO EN SIETE ACCESIONES MEXICANAS DE Bixa orellana D. Raddatz-Mota1, L.J. Perez-Flores´ 1, F. Carrari2, M. Insani2, R. Asis3, J.A. Mendoza-Espinoza4, F. D´ıaz de 213 Derivation and application of the Stefan-Maxwell equations Leon-S´ anchez´ 1, F. Rivera-Cabrera1* 1 Departamento de Ciencias(Desarrollo de y laaplicación Salud, Universidad de las ecuaciones Aut´onomaMetropolitana-Iztapalapa. de Stefan-Maxwell) Av. San Rafael Atlixco 186 Col. Vicentina, C.P. 09340, M´exicoD.F. Stephen Whitaker 2Instituto de Biotecnolog´ıa,Instituto Nacional de Tecnolog´ıaAgropecuaria (IB-INTA).
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Vanilla Culture in Puerto Rico
Historic, Archive Document Do not assume content reflects current scientific knowledge, policies, or practices. Vanilla Culture in Puerto Rico CIRCULAR NO. 28, Federal Experiment Station in Puerto Rico UNITED STATES DEPARTMENT OF AGRICULTURE Office of Experiment Stations FEDERAL EXPERIMENT STATION IN PUERTO RICO MAYAGUEZ, PUERTO RICO Administered by the Office of Experiment Stations Agricultural Research Administration United States Department of Agriculture R. W. Trullinger, Chief, Office of Experiment Stations STATION STAFF Kenneth A. Bartlett, Director. Arnaud J. Loustalot, Assistant Director, Plant Physiologist. Richard H. Hageman. Chemist. Caleb Pagan Carlo, Chemist. Harold K. Plank, Entomologist. Edward P. Hume, Horticulturist. Harold F. Winters, Horticulturist. Harry E. Warmke, Plant Breeder. Ruben H. Freyre, Scientific Aid. Carmelo Alemar, Administrative Assistant. Hilda J. Carrero, Clerk-Stenographer. Juana F. Cedo, Clerk-Stenographer. William Vargas, Property Clerk. Narciso Almeyda, Collaborating Agronomist. 1 Hector R. Cibes Viade, Collaborating Agronomist. 1 1 Hector J. Crtjzado, Collaborating Agronomist. Roberto Ferrer Delgado, Collaborating Agronomist. 1 1 Jose C. Mangual, Collaborating Agronomist Rafael Fernandez Pol, Collaborating Chemist. 1 1 Pedro J. Seguinot, Collaborating Laboratory Helper. Nilda Acevedo, Collaborating Clerk-Stenographer. 1 Julia Lopez, Collaborating Clerk-Stenographer. 1 Susana Rodriguez, Cooperating Clerk-Stenographer. 1 Jose Gonzalez, Collaborating Farm Foreman. 1 Astor Gonzalez, Cooperating Librarian.
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Secondary Metabolite Profile, Antioxidant Capacity, and Mosquito Repellent Activity of Bixa Orellana from Brazilian Amazon Region
CORE Metadata, citation and similar papers at core.ac.uk Provided by MUCC (Crossref) Hindawi Publishing Corporation Journal of Chemistry Volume 2013, Article ID 409826, 10 pages http://dx.doi.org/10.1155/2013/409826 Research Article Secondary Metabolite Profile, Antioxidant Capacity, and Mosquito Repellent Activity of Bixa orellana from Brazilian Amazon Region Annamaria Giorgi,1,2 Pietro De Marinis,1 Giuseppe Granelli,1 Luca Maria Chiesa,3 and Sara Panseri3 1 Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy, Via Celoria 2, 20133 Milan, Italy 2 Centre for Applied Studies in the Sustainable Management and Protection of the Mountain Environment, Ge.S.Di.Mont, UniversitadegliStudidiMilano,ViaMorino8,Edolo,25048Brescia,Italy` 3 Department of Veterinary Science and Public Health, UniversitadegliStudidiMilano,ViaCeloria2,20133Milan,Italy` Correspondence should be addressed to Sara Panseri; [email protected] Received 12 November 2012; Revised 12 February 2013; Accepted 20 March 2013 Academic Editor: A. Hamid A. Hadi Copyright © 2013 Annamaria Giorgi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The Brazilian flora was widely used as source of food and natural remedies to treat various diseases. Bixa orellana L. (Bixaceae), also known as annatto, urucu,` or achiote, is a symbol for the Amazonian tribes that traditionally use its seeds as coloured ink to paint their bodies for religious ceremonies. The aim of this study was to investigate the volatile organic compounds (VOCs) profile of B. orellana fresh fruits (in vivo sampled), dried seeds, wood, bark, and leaves analyzed with Headspace solid-phase microextraction coupled with gas chromatography and mass spectrometry.
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Annatto Bixa Orellana Tips for Use
Recipes Annatto Bixa orellana Tips for Use: • Infuse seeds in boiling water or other hot liquids to make a deep orange colored water to be used in cooking or crafts such as soap making • If using as a dye, contain the seeds in a tea bag to avoid straining out the seeds Annatto Oil Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color. We’ve made three times the amount you’ll need for the yellow rice with pigeon peas because annatto oil is also called for in our recipes for arroz con pollo and Ecuadoran potato cakes with peanut sauce. 2 tablespoons annatto seeds ¾ cup olive oil Heat annatto seeds and oil in a very small sauce pan over low heat, swirling pan frequently, until oil is bright red- orange and begins to simmer, about 2 minutes. Remove from heat and let stand 10 minutes. Strain annatto oil through a fine-mesh sieve into a bowl, discarding seeds. Cook’s note: Annatto oil keeps, covered and chilled, indefinitely. Maggie Ruggiero, Gourmet, September 2007 Epicurious.com Yellow Rice with Pigeon Peas Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday – you won’t believe how much flavor can be packed into such an understated dish. The secret is an abundantly seasoned sofrito – the flavor base – and the slight crust, called pegao, that forms on the bottom of the pot.
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1 Achiote (Annatto) Bixa Orellana
1 Achiote (Annatto) Bixa orellana Common names: Achiote, annatto, annatto tree, arnato tree, lipstick, lipstick tree. Vernacular/regional names: Arabic: atshyut, galuga; Bulgarian: achiote, ačiote; Chinese: hong mu, yan zhi mu, yan zhi shu; Czech: annata; Danish: annatobusken, orleantræ, smørfarve- træ; Dutch: achiote, anatto, annotto, orleaan, rocou; Estonian: annatopõõsa; Finnish: annaatto; German: anatto, anat- tosamen, anattostrauch, annatto; Hindi: induriya, sindhuri; Hungarian: bjoul, orleánfa, orleánfa, ruku; Indonesia: kes- umba, kesumba kling; Italian: annatto, anotto; Japanese: achiote, anatoo, anatto, be-ni-no-ki; Korean: a chi o te, a na to, a-ci-o-te, anato, bik sa sok; Lao: dok kham, sa ti; Malay: jarak belanda, kunyit jawa; Polish: arnota; Portuguese: açafroa, aça- froa do brasil, acafroeira da terra anato, colorau, urucú, urucú- Taxonomy bravo, urucú, urucum; Russian: achiote, annatto; Sanskrit: rakhtabija, shonapushpi, sinduri; Spanish: achihuite achiote, Name currently accepted: Bixa orellana achiote caspi, achiotl, achote; Swedish: annattobuske; Turkish: Authority: Linn. arnatto; Vietnamese: diêù nhuôm, ht iu màu (Katzer, 2012; Taxonomic serial no.: 22251 (ITIS, 2016) Lim, 2012; Anon., 2013a). A detailed listing of the vernacular names can be seen in Lim (2012). Synonyms: Bixa americana Poir, Bixa katangensis Delpierre, Bixa odorata R. Cuiz & Pav ex G. Don., Bixa orellana var. leio carpa (Kuntze) Standl and L.O. Williams, Bixa orellana f. leio carpa (Kuntze) J.F. Macbr., Bixa purpurea Sweet., Bixa tinctaria Introduction Salisb., Bixa upatensis Ram Goyena, Orellana americana (Poir.) Kuntze, Orellana americana var. leiocarpa Kuntze, Orellana Achiote, more commonly known as annatto in the English- orellana (L.) Kuntze (Anon., 2010). speaking world, is a native of tropical America from where it has Family: Bixaceae (Kingdom: Plantae; Subkingdom: spread to most of the tropical and subtropical world and natural- Viridiplantae; Infrakingdom: Streptophyta; Superdivision: ized.
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