The goal of this paper was to qualitatively identify the chemical composition of annatto extracts obtained by supercritical fluid extraction (SFE) using thin layer chromatography (TLC) in terms of volatile oil compounds, compounds with antioxidant activity and phenolic compounds. The mobile phase that achieved the best separation of the studied compounds of interest presented in the extracts was used. The γ-tocotrienol and δ- tocotrienol antioxidants as well as squalene and β-sitosterol were identified by comparison of their Rf values to the same constituents present in the 30% Tocomin commercial sample. The chemical profile of extracts varied as a function of extraction time. The intensity of antioxidants, phenolic compounds and volatile oil compounds was reduced, while the intensity of carotenes (bixin) was increased.
L. C. Albuquerque, C., L. Santana, Á., & Angela A. Meireles, M. (2015). Thin Layer Chromatographic Analysis of Annatto Extracts Obtained Using Supercritical Fluid. Food and Public Health, 5(4), 127–137. https://doi.org/10.5923/j.fph.20150504.05