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Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree, native to tropical parts of the Americas. It is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and its flavor as "slightly nutty, sweet, and peppery".
“The minimum inhibitory concentration (MIC) of the extract was 4-16 mg/ml while its bactericidal action (MBC) was exerted at higher doses (16-64 mg/ml).”
“The extract (5 mg/ml) produced antimicrobial action in agar diffusion assays against standard strains of Gram-positive bacteria including Bacillus subtilis, Staphylococcus aureus, and Streptococcus faecalis while exerting only slight action against Escherichia coli, Serratia marcescens, Candida utilis, and Aspergillus niger.”
“The extract therefore, appears to possess a narrow spectrum of antimicrobial activity, being effective against only the Gram-positive bacteria used in our study.”
Annatto extract→has→narrow spectrum of antimicrobial activity
