Extraction, Separation and Identification of Volatile Organic Compounds from Paprika Oleoresin (Spanish Type)

Autor:	J. M. Cabanas, Josep Rivera, J. M. Guadayol, Josep Caixach, J. Ribe
Rok vydání:	1997
Předmět:	Paprika oleoresin food.ingredient Chromatography Chemistry Food additive Extraction (chemistry) General Chemistry Purge and trap law.invention chemistry.chemical_compound food law Pepper Oleoresin Gas chromatography General Agricultural and Biological Sciences Distillation
Zdroj:	Journal of Agricultural and Food Chemistry. 45:1868-1872
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf960266i
Popis:	In the present work the extraction, separation, identification, and quantification of VOCs in paprika oleoresin were performed. Five different methods were used for extraction: simultaneous distillation-extraction (SDE) at atmospheric and reduced pressures, static and dynamic headspace, and purge and trap. The results obtained were compared and assessed. Separation, identification, and quantification were carried out by HRGC-FID and HRGC-MS. Samples of red pepper from Murcia (Spain) were obtained by industrial extraction. All treated samples are manufactured as paprika oleoresin to be used as a colorant. The VOCs identified in paprika oleoresin, which have also been found in other foods, are reported.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::42ff85fb77206551d7ba0a5307fc5434 https://doi.org/10.1021/jf960266i Zobrazit plný text záznamu