Supercritical CO(2) and subcritical propane extraction of pungent paprika and quantification of carotenoids, tocopherols, and capsaicinoids.
Ground paprika (Capsicum annuum L.) was extracted with supercritical carbon dioxide (SC-CO(2)) and subcritical propane at different conditions of pressure and temperature to estimate the yield and variation in carotenoid, tocopherol, and capsaicinoid contents and composition. The yield of paprika extract was found to be affected by the extraction conditions with SC-CO(2) but fairly constant at different conditions with subcritical propane. The maximum yields of oleoresin were 7.9 and 8.1% of ground paprika by SC-CO(2) and subcritical propane, respectively. The quantitative distribution of carotenoids, tocopherols, and capsaicinoids between paprika extract and powder was influenced by extraction conditions. SC-CO(2) was inefficient in the extraction of diesters of xanthophylls even at 400 bar and 55 degrees C, whereas tocopherols and capsaicinoids were easy to extract at these conditions. Under mild conditions subcritical propane was superior to SC-CO(2) in the extraction of carotenoids and tocopherols but less efficient in the extraction of capsaicinoids.
Gnayfeed
M H
MH
Central Food Research Institute, Herman Ottó u. 15, 1022 Budapest, Hungary.
Daood
H G
HG
Illés
V
V
Biacs
P A
PA
D002212:Capsicum / Q000737:chemistry*; D002245:Carbon Dioxide; D002338:Carotenoids / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D010936:Plant Extracts / Q000302:isolation & purification*; D010946:Plants, Medicinal; D011312:Pressure; D011407:Propane; D013696:Temperature; D014810:Vitamin E / Q000032:analysis*
D010936:Plant Extracts; C018620:oleoresins; D014810:Vitamin E; D002245:Carbon Dioxide; D002338:Carotenoids; D011407:Propane