Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide
| Autor: | Uwe Nienaber, Manuel Jarén-Galán, Steven J. Schwartz |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
Paprika oleoresin
Supercritical carbon dioxide Chromatography Plants Medicinal Plant Extracts Extraction (chemistry) Supercritical fluid extraction General Chemistry Carbon Dioxide Zeaxanthin chemistry.chemical_compound chemistry Carbon dioxide Pressure Oleoresin Solubility General Agricultural and Biological Sciences Capsicum Food Analysis |
| Zdroj: | Journal of agricultural and food chemistry. 47(9) |
| ISSN: | 0021-8561 2000-7000 |
| Popis: | 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). |
| Databáze: | OpenAIRE |
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