Carotenoides de Urucum e o Coeficiente de Absorção da Norbixina
Palavras-chave:
Bixa orellana, pigmentos, solventes, quantificação, estimação da incerteza
Resumo
O principal carotenoide em sementes de urucum é a cis-bixina, mas o sal de norbixina torna-se o principal pigmento presente em corantes obtidos pelo processo de extração alcalino. Para a análise de norbixina as absorbâncias são obtidas nos dois picos espectrais de maiorintensidade, mas discrepâncias no valor de absortividade levam a sérias dúvidas. Levando-se em conta o uso do coeficiente de absorção na avaliação da concentração de norbixina em sementes de urucum e extratos, este trabalho teve como objetivo avaliar o coeficiente de absorção em vários solventes e determinar a incerteza expandida associada a esse valor. Para a execução do estudo, um padrão de norbixina foi preparado a partir de sementes de urucum, purificado em coluna aberta e a pureza da norbixina foi avaliada por HPLC-DAD. O coeficiente de absorção da norbixina foi determinado pela construção de curvas analíticas em diferentes solventes e a incerteza expandida foi avaliada. O hidróxido de potássio a 0,5%, principal solvente utilizado na comercialização de sementes de urucum e extratos, apresentou o coeficiente de absorção determinado em 2887 a 454nm e 2546 a 483nm e a estimação da incerteza expandida (K=2) foi 86 e 85 g 100 mL-1, respectivamente.Referências
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16. Scotter M. The chemistry and analysis of annatto colouring: a review. Food Addit Contam. A2009;26(8):1123-45. http://dx.doi.org/10.1080/02652030902942873
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21. Rodriguez-Amaya DB, Kimura M. HarvestPlus Handbook for carotenoid analysis. HarvestPlus Technical Monograph 2. Washington, DC and
Cali: International Food Policy Research Institute (IFPRI) and International Center for Tropical Agriculture (CIAT);2004.
22. Magnusson B, Örnemark U. Eurachem Guide: The Fitness for Purpose of Analytical Methods – A Laboratory Guide to Method Validation and Related Topics, 2. ed.;2014. [acesso 2015 Jun 03]. Disponível em: https://www.eurachem.org/images/stories/Guides/pdf/MV_guide_2nd_ed_EN.pdf
23. Scotter MJ, Thorpe SA, Reynolds SL, Wilson LA, Strutt PR. Characterization of the principal colouring components of annatto using high performance liquid chromatography with photodiode-array detection. Food Addit Contam. 1994;11(3):301-315. http://dx.doi.org/10.1080/02652039409374229
24. Pretsch E, Bühlmann P, Badertscher M. Structure Determination of Organic Compounds – Table of Spectral Date. 4.ed. Verlag Berlin Heidelberg: Springer; 2009.
25. Carey FA. Química Orgânica. 7.ed., vol. 2. Porto Alegre: AMGH Editora Ltda; 2011.
26. FAO/WHO. Compendium of Food Additive Specifications. Addendum 11 / Joint FAO/WHO Expert Committee on Food Additives (JECFA), 61th meeting, Food and Agriculture Organization of the United Nations: Rome; 2003.
27. Ellison SLR., Williams A. Eurachem/CITAC guide: Quantifying Uncertainty in Analytical Measurement. 3.ed; 2012. [acesso 2015 Jun 03]. Disponível em: https://www.eurachem.org/images/stories/Guides/pdf/QUAM2012_P1.pdf
2. Rodriguez-Amaya DB. Food carotenoids: chemistry, biology and technology, Chichester (UK):John Wiley & Sons, Ltd; 2016.
3. Tupuna DS, Paese K, Guterres SS, Jablonski A, Flôres SH, Rios AO. Encapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials. Ind Crops Prod. 2018;111:846-55. http://dx.doi.org/10.1016/j.indcrop.2017.12.001
4. Preston HD, Rickard MD. Extration and chemistry on annatto. Food Chem. 1980;5:47-56. http://dx.doi.org/10.1016/0308-8146(80)90063-1
5. Costa CLS, Chaves MH. Extração de pigmentos das sementes de Bixa orellana L.: uma alternativa para disciplinas experimentais de química orgânica. Quím Nova. 2005;28 (1):149-52. Disponível em: http://www.scielo.br/pdf/qn/v28n1/23053.pdf
6. Dias VM, Pilla V, Alves LP,Oliveira HPM, Munin E. Optical characterization in annatto and comercial colorific. J Fluoresc. 2011;21:415-21. http://dx.doi.org/10.1007/s10895-010-0730-1
7. Scotter MJ, Wilson LA, Appleton GP, Castle L. Analysis of annatto (Bixa orellana L.) food coloring formulations. 1. Determination of coloring components and colored thermal degradation products by high-performance liquid chromatography with photodiode array detection. J Agric Food Chem 1998;46(3):1031-8. http://dx.doi.org/10.1021/jf970063+
8. Scotter, MJ. Methods for the determination of European Union-permitted added natural colours in foods: a review. Food Addit Contam.
A 2011;28(5):527-96. http://dx.doi.org/10.1080/19440049.2011.555844
9. Dean JA. Lange’s handbook of chemistry. 5.ed. St. Louis (NY):McGraw-Hill Inc;1999.
10. Reith JF, Gielen JW. Properties of bixin and norbixin and the composition of annatto extracts. J Food Sci. 1971;36(6):861-4. https://doi.org/10.1111/
j.1365-2621.1971.tb15545.x
11. FAO/WHO. Specifications for the Identify and Purity of Some Food Colors, Flavours Enhancer, Thickening Agents and Certain other Food Additives. FAO Nutricion Meeting Report Series, 54B: Rome; 1975. WHO Food Additives Series, no. 7, 1975.
12. FAO/WHO. Evaluation of certain food additives and contaminants. WHO Technical Report Series, nº 683 / Joint FAO/WHO Expert Committee on
Food Additives (JECFA). Geneva, Italy; 1982. Disponível em: http://apps.who.int/iris/bitstream/handle/10665/41546/WHO_TRS_683.pdf?sequence=1
13. FAO/WHO. Compendium of Food Additive Specifications. Monographs 3 / Joint FAO/WHO Expert Committee on Food Additives (JECFA),
67th meeting, Food and Agriculture Organization of the United Nations: Rome; 2006. Disponível em: http://www.fao.org/3/a-a0675e.pdf
14. Tocchini L, Mercadante AZ. Extração e determinação, por CLAE, de bixina e norbixina em coloríficos. Ciênc Tecnol Aliment. 2001;21(3):310-3. http://dx.doi.org/10.1590/S0101-20612001000300010
15. Rios AO, Mercadante AZ. Otimização para obtenção de padrão de bixina e das etapas de extração e saponificação para quantificação de bixina em snacks extrusados por CLAE. Alim Nutr. 2004;15(3):203-13.
16. Scotter M. The chemistry and analysis of annatto colouring: a review. Food Addit Contam. A2009;26(8):1123-45. http://dx.doi.org/10.1080/02652030902942873
17. Carvalho PRN, da Silva MG, Fabri EG, Tavares PER, Martins ALM, Spatti LR. Concentração de bixina e lipídios em sementes de urucum da coleção
do Instituto Agronômico (IAC). Bragantia. 2010;69(3):519-24. http://dx.doi.org/10.1590/S0006-87052010000300002
18. Cardeñosa V, Lunar ML, Rubio S. Generalized and rapid supramolecular solvent-based sample treatment for the determination of annatto in food. J Chromatogr A. 2011; 1218(50):8996-9002. http://dx.doi.org/10.1016/j.chroma.2011.10.041
19. Gallardo-Cabrera C, Rojas-Barahona A. Stability study of an aqueous formulation of the annatto dyes. Int Food Res J. 2015;22(5):2149-54. Disponível em: http://www.ifrj.upm.edu.my/22%20(05)%202015/(56).pdf
20. Raddatz-Mota D, Pérez-Flores LJ, Carrari F, Insani M, Asis A, Mendoza-Espinoza JA, León-Sánchez FD, Rivera-Cabrera F. Chemical chraracterization and quantification of the pigment extraction yield of seven mexican accessions of Bixa orellana. Rev Mex Ing Quím. 2016;15(3):727-40.
21. Rodriguez-Amaya DB, Kimura M. HarvestPlus Handbook for carotenoid analysis. HarvestPlus Technical Monograph 2. Washington, DC and
Cali: International Food Policy Research Institute (IFPRI) and International Center for Tropical Agriculture (CIAT);2004.
22. Magnusson B, Örnemark U. Eurachem Guide: The Fitness for Purpose of Analytical Methods – A Laboratory Guide to Method Validation and Related Topics, 2. ed.;2014. [acesso 2015 Jun 03]. Disponível em: https://www.eurachem.org/images/stories/Guides/pdf/MV_guide_2nd_ed_EN.pdf
23. Scotter MJ, Thorpe SA, Reynolds SL, Wilson LA, Strutt PR. Characterization of the principal colouring components of annatto using high performance liquid chromatography with photodiode-array detection. Food Addit Contam. 1994;11(3):301-315. http://dx.doi.org/10.1080/02652039409374229
24. Pretsch E, Bühlmann P, Badertscher M. Structure Determination of Organic Compounds – Table of Spectral Date. 4.ed. Verlag Berlin Heidelberg: Springer; 2009.
25. Carey FA. Química Orgânica. 7.ed., vol. 2. Porto Alegre: AMGH Editora Ltda; 2011.
26. FAO/WHO. Compendium of Food Additive Specifications. Addendum 11 / Joint FAO/WHO Expert Committee on Food Additives (JECFA), 61th meeting, Food and Agriculture Organization of the United Nations: Rome; 2003.
27. Ellison SLR., Williams A. Eurachem/CITAC guide: Quantifying Uncertainty in Analytical Measurement. 3.ed; 2012. [acesso 2015 Jun 03]. Disponível em: https://www.eurachem.org/images/stories/Guides/pdf/QUAM2012_P1.pdf
Publicado
2018-03-29
Como Citar
SILVA, M. G. da, GARCIA, A. L., BRITO, E. S., & CARVALHO, P. R. N. (2018). Carotenoides de Urucum e o Coeficiente de Absorção da Norbixina. Revista Do Instituto Adolfo Lutz, 77, 1-8. Recuperado de https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/34173
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