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Carotenoid Analyses and Antibacterial Assay of Annato (Bixa orellana L.), Carrot (Daucus carota L.), Corn (Zea mays L.) and Tomato (Solanum lycopersicum L.) Extracts

Author Affiliations

  • 1Faculty of College of Education, Central Luzon State University, Science City of Muñoz 3120, Nueva Ecija, PHILIPPINES
  • 2Faculty of Department of Chemistry, College of Arts and Sciences, Central Luzon State University, Science City of Muñoz 3120, Nueva Ecija, PHILIPPINES

Res. J. Recent Sci., Volume 3, Issue (3), Pages 40-45, March,2 (2014)


Carotenoids are secondary metabolites included in the class of tetraterpenoids commonly found in fruits and vegetables. The study is conducted to analyze the carotenoid content of annatto, carrot, corn, and tomato. Specifically, it aimed to determine the amount of total carotenoids in each plant sample and to separate the components qualitatively using thin layer chromatography (TLC). In addition, the study compared the effectiveness of the plant sample extracts against gram positive and gram negative bacteria and related the total carotenoid content to the antibacterial activity. The total carotenoid (TC) content of the plant samples was measured using the method of Tao et al. with some modifications. Results showed that annatto, carrot, corn, and tomato extracts have 931.30, 102.90, 123.90, and 192.23 µg/g of total carotenoids, respectively. Thin layer chromatographic analysis identified two similar spots for all plant samples with retention factor (Rf) values of 0.00 and 0.98. Annatto, carrot and tomato extracts exhibited antibacterial property against Staphylococcus aureus. The mean zone of inhibition of annatto extract was 9.17 mm and was found to be significantly highest among the treatments but lower than the positive control, Streptomycin, with 34.67 mm. The extracts did not inhibit the growth of Escherichia coli. Annatto extract which has the highest total carotenoid content also exhibited the highest mean zone of inhibition for S. aureus. Thus, the use of annatto extract can inhibit food spoilage caused by S. aureus.


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