1. The transfer of natural Rhodamine B contamination from raw paprika fruit to capsicum oleoresin during the extraction process
- Author
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Xiaowei Tie, Wei Gao, Yunhe Lian, Jingjing Du, and Naiying Wu
- Subjects
01 natural sciences ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Botany ,Rhodamine B ,media_common.cataloged_instance ,Oleoresin ,Food science ,European union ,media_common ,Plant Extracts ,Rhodamines ,010401 analytical chemistry ,Extraction (chemistry) ,04 agricultural and veterinary sciences ,General Medicine ,Contamination ,040401 food science ,0104 chemical sciences ,chemistry ,Fruit ,Capsicum Oleoresin ,Uplc ms ms ,Capsicum ,Food Science - Abstract
Occurrence of Rhodamine B (RhB) contamination in paprika caused by agricultural materials during the vegetation process has been reported. It may transfer during the process of active compounds extraction, and eventually exist in final products. Herein, the re-distribution of RhB during the extraction process was assessed in terms of RhB contents, as well as mass, color value and capsaicinoids yield of each process. Results revealed that natural RhB contamination at 0.55-1.11µg/kg originated from raw paprika fruit then transferred with the extraction proceeded. About 95.5% of RhB was found in red oleoresin. After separation of red oleoresin, 91.6% of RhB was remained in capsicum oleoresin, only 3.7% in paprika red. These results were consistent with total capsaicinoids recovery of each product. The RhB levels in edible capsicum oleoresin in our present study at 0.01-0.34µg/kg did not exceed the legal limits established by the European Union.
- Published
- 2017