Evaluation of different solvent systems for the extraction and fractionation of oleoresins from guajillo peppers.
Dried guajillo peppers were first extracted with four different solvents: ethanol, acetone, ethyl acetate and hexane with the aim of obtaining oleoresins which were further fractionated into red and paprika extracts. Results showed that as the polarity of the solvent increased the amount of pigments extracted also increased. Acetone had good affinity for pungent (capsaicin) compounds. Utilization of these solvents alone did not produce red and paprika oleoresins that meet commercial specifications. Fractionation of acetone extracted oleoresins with ethanol: water (90:10) yielded a precipitate and a solution. The precipitate and solution produced red and paprika extracts that meet pungency and color specifications. It was possible to obtain red and paprika oleoresins from mild guajillo peppers.
Amaya Guerra
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CA
Instituto Tecnológico y de Estudios Superiores de Monterrey, Programa de Graduados en Ingeniería de Alimentos, México.
Othón Serna Saldivar
S R
SR
Cárdenas
E
E
Nevero Muũnoz
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JA
D002212:Capsicum / Q000737:chemistry*; D005591:Chemical Fractionation; D010860:Pigments, Biological; D010936:Plant Extracts / Q000737:chemistry; D010946:Plants, Medicinal; D012997:Solvents
D010860:Pigments, Biological; D010936:Plant Extracts; D012997:Solvents