Abstract
Bixa orellana L. is a tree native to South America known for its reddish orange pigment ‘annatto’ produced only on the aril portion of its seeds. It is the most preferred natural food colorant next to saffron, having wide applications in the dairy industry and also as a cosmeceutical. Normal root cultures of B. orellana were established under in vitro conditions on Murashige and Skoog (MS) medium containing α-naphthaleneacetic acid (NAA), indole-3-butyric acid (IBA) and indole-3-acetic acid (IAA) at 0.05–0.2 mg l−1. The annatto pigment from in vitro-raised normal roots was extracted with chloroform, and later the ethanol-dissolved extract was analyzed both qualitatively by thin-layer chromatography (TLC) and spectrophotometrically quantified followed by High Performance Liquid Chromatography (HPLC) confirmation. The maximum amount of annatto pigment (346 ± 3.8 mg/100 g dry wt.) and maximum root biomass (152 ± 2.5 mg dry wt.) were recorded after 45 and 60 days of growth, respectively, on MS medium containing 0.1 mg l−1 indole-3-butyric acid (IBA). Producing annatto pigment from normal root cultures under in vitro conditions is a novel approach when compared to the natural annatto pigment that is produced only on the aril portion of seeds. This allows the production of fresh pigment throughout the year.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
