Arruda-Peixoto Vanilda Aparecida Soares de, Vera Estacho Paula, Wrona Magdalena, Nogueira Carvalho Paulo Roberto, Aparecida Ferrari Roseli, Nerin Cristina, Canellas Elena
Food Technology Institute, Av. Brasil. 2280, Campinas 13070-178, SP, Brazil.
Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, EINA-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50015 Zaragoza, Spain.
Foods. 2025 Feb 19;14(4):704. doi: 10.3390/foods14040704.
Annatto ( L.) is cultivated primarily for the extraction of bixin, a natural dye with substantial industrial importance, resulting in the generation of large quantities of residues that remain underutilized. This study provides the first in-depth characterization of annatto byproducts derived through molecular distillation, highlighting their untapped potential for sustainable innovation. Employing state-of-the-art techniques-HS-SPME-GC-MS for volatile compounds and UPLC-MS/QTOF for non-volatile ones-the research identified a remarkable array of bioactive constituents. Over thirty pharmacologically significant compounds were unveiled, many appearing for the first time in annatto byproducts. Notable discoveries include diterpenoid alcohols, oleamide, δ-tocotrienol, n-alkanes, fatty acid methyl esters, and springene among the volatiles. Among the non-volatiles, groundbreaking identifications such as dihydroactinidiolide, dihydrochalcone, 3-phenyl propiofenone, novel tetracosan amides, halisphingosine A, kauranetriols, and phytoene derivatives redefine the chemical profile of this residue. Further amplifying the value of these findings, the study successfully transformed these byproducts into innovative antioxidant packaging materials, demonstrating their high potential for food preservation and sustainable applications. The packaging films, developed from samples devoid of vegetable oil, exhibited robust antioxidant properties, offering a compelling solution to extend shelf life and reduce spoilage. This work underscores the importance of revalorizing agricultural residues like annatto byproducts, turning waste into high-value resources that align with the principles of the circular economy.
胭脂树（Bixa orellana L.）主要用于提取胭脂树橙，这是一种具有重要工业价值的天然染料，在此过程中会产生大量未得到充分利用的残渣。本研究首次对通过分子蒸馏获得的胭脂树副产物进行了深入表征，突出了它们在可持续创新方面尚未开发的潜力。该研究采用了先进技术——顶空固相微萃取气相色谱 - 质谱联用（HS - SPME - GC - MS）分析挥发性化合物，超高效液相色谱 - 质谱联用/四极杆飞行时间质谱（UPLC - MS/QTOF）分析非挥发性化合物，鉴定出了大量具有生物活性的成分。超过三十种具有药理学意义的化合物被揭示出来，其中许多是首次在胭脂树副产物中出现。值得注意的发现包括挥发性成分中的二萜醇、油酰胺、δ - 生育三烯酚、正构烷烃、脂肪酸甲酯和斯普林烯。在非挥发性成分中，诸如二氢猕猴桃内酯、二氢查耳酮、3 - 苯基丙酸苯酮、新型二十四碳酰胺、海利鞘氨醇A、贝壳杉三醇和八氢番茄红素衍生物等开创性的鉴定结果重新定义了这种残渣的化学特征。这项研究进一步提升了这些发现的价值，成功地将这些副产物转化为创新型抗氧化包装材料，证明了它们在食品保鲜和可持续应用方面的巨大潜力。由不含植物油的样品制成的包装薄膜具有强大的抗氧化性能，为延长保质期和减少变质提供了一个有吸引力的解决方案。这项工作强调了重新评估像胭脂树副产物这样的农业残渣的重要性，将废物转化为符合循环经济原则的高价值资源。
