Quality Evaluation of Annatto (Bixa orellana) Spices Marketed in Burkina Faso

Abstract

Bixa orellana is a plant species that provides a natural dye traditionally used in Asia, America, and Africa. This study aims to contribute to a better understanding of the physicochemical, microbiological quality and the conditions of production of spices made from annatto (Bixa orellana) sold in local markets in Burkina Faso. Seven samples of annatto spices were collected in four cities in Burkina Faso, including Ouagadougou, Koudougou, Manga, and Ziniaré. The characterization consisted of physicochemical analyses, including the measurement of moisture, ash, pH, titratable acidity, proteins, and lipids according to AOAC and ISO standard methods, followed by microbiological analyses, including the search for microorganisms such as total mesophilic aerobic flora, Escherichia coli, coagulase-positive Staphylococcus, sulfite-reducing anaerobic bacteria, and Salmonella. Coli, coagulase-positive Staphylococcus, sulfite-reducing anaerobic bacteria, and Salmonella. The results of the physicochemical analyses showed that the water content varied between 5.25±0.07%/DM and 7.046±0.07%/DM, the ash content was between 4.11±0.02%/DM and 9.305±0.05%/DM, the pH of the powders was between 5.29±0.01 and 6.370±0.04, the titratable acidity varied between 1.18±0.36% and 2.19±0.37%, the protein content varied between 6.99±0.19%/DM and 11.61±0.33%/DM, the lipid content ranged between 11.03±0.13%/DM and 23.64±0.35%/DM. The results of microbiological analyses showed that the total flora ranged from 9.09×10⁵CFU/g to 1.10×109 CFU/g, with E. coli below 10 CFU/g in all samples. Sulfite-reducing Clostridium, coagulase-positive staphylococci, and Bacillus cereus ranged from less than 40 CFU/g to 3.73×10²CFU/g, 2.09×104 CFU/g and 2.89.105 CFU/g and 1.12.103 CFU/g and 2.73.104 CFU/g. Salmonella was absent in all samples analyzed.