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| Extraction and Physico-chemical Assessments of Groundnut Oil-Bixa Orellana Dye Leachates |
Olabimtan Olabode H, Okibe Ora. P, Daramola Anu A, Mohammed Rihanat O, Iroegbu Udonna,Agboni Mercy O.
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Abstract:
Natural colorants are currently appreciated as desired natural products. Even though achiote (B. Orellana) is a valuable crop, it is still currently underutilized. Annatto extract retains a natural, nontoxic food colourant that is generally approved and used. The mechanical absorption of the bixin pigment from Bixa Orellana seeds has been demonstrated as a direct additive to groundnut/peanut oil. The outcomes show that it is possible to efficiently extract this natural dye from Bixa Orellana seeds which have a proximate profile of moisture content (6.47 ± 0.03) %, ash content (4.67 ± 0.01) %, carbohydrate (41.83 ± 0.24) %, fiber (27.51 ± 0.01) %, and crude lipid (2.21 ± 0.02) in a medium of groundnut oil. The quality of bixa leached groundnut oil was assessed through its physicochemical functionalities (colour, pH, specific gravity, free fatty acid, peroxide value, iodine value, saponification value, acid value, viscosity, and refractive indices. The percentage differences established before and after extraction were -243.48% (Specific gravity), 51.98% (Free fatty acid), 44.89% (Iodine value), 77.35% (Peroxide value), 12.17% (Saponification value), 23.73% (Acid value),-29.42% (Viscosity) and -119.88% (Refractive index). These developments technically declare that nontoxic and natural bixin pigments can be employed in adding value to organic groundnut or peanut oil.
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