Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
Paprika oleoresin was fractionated by extraction with supercritical carbon dioxide (SCF-CO(2)). Higher extraction volumes, increasing extraction pressures, and similarly, the use of cosolvents such as 1% ethanol or acetone resulted in higher pigment yields. Within the 2000-7000 psi range, total oleoresin yield always approached 100%. Pigments isolated at lower pressures consisted almost exclusively of beta-carotene, while pigments obtained at higher pressures contained a greater proportion of red carotenoids (capsorubin, capsanthin, zeaxanthin, beta-cryptoxanthin) and small amounts of beta-carotene. The varying solubility of oil and pigments in SCF-CO(2) was optimized to obtain enriched and concentrated oleoresins through a two-stage extraction at 2000 and 6000 psi. This technique removes the paprika oil and beta-carotene during the first extraction step, allowing for second-stage oleoresin extracts with a high pigment concentration (200% relative to the reference) and a red:yellow pigment ratio of 1.8 (as compared to 1.3 in the reference).
Jarén-Galán
M
M
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210-1097, USA.
Nienaber
U
U
Schwartz
S J
SJ
D002212:Capsicum / Q000737:chemistry*; D002245:Carbon Dioxide; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods; D010936:Plant Extracts / Q000302:isolation & purification*; D010946:Plants, Medicinal; D011312:Pressure
D010936:Plant Extracts; C018620:oleoresins; D002245:Carbon Dioxide