Table 5.
Comparison of the antioxidant and antimicrobial activities of annatto extracts obtained by MAE and leaching.
| Extract | MAE | Leaching | |
|---|---|---|---|
| Bixin | (%) | 0.576 b ± 0.015 | 0.165 a ± 0.002 |
| Polyphenols | (mg GA/g seed) | 3.078 b ± 0.012 | 0.343 a ± 0.003 |
| ABTS | (µM Trolox/L extract) | 577 b ± 5 | 174 a ± 8 |
| FRAP | (µM Trolox/L extract) | 316 b ± 10 | 127 a ± 2 |
| DPPH | (µM Trolox/L extract) | 1043 b ± 50 | 811 a ± 5 |
| Bacillus cereus | pH 11 (mg/L) | 16 a | 128 b |
| pH 7 (mg/L) | 16 a | 128 b | |
| pH 4 (mg/L) | 16 a | 128 b | |
| Staphylococcus aureus | pH 11 (mg/L) | 8 a | 32 b |
| pH 7 (mg/L) | 8 a | 32 b | |
| pH 4 (mg/L) | 8 a | 32 b | |
Different superscript letters within row indicate significant differences (p < 0.05) according to LSD-Fisher; values are expressed as mean ± standard deviation (n = 3). ABTS: 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), FRAP: Ferric Reducing Antioxidant Power, and DPPH: 2,2-Diphenyl-1-picrylhydrazyl