1. Fractional Extraction of Paprika using Supercritical Carbon Dioxide and On-line Determination of Carotenoids
- Author
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D. A. Cardarelli, A. Ambrogi, and R. Eggers
- Subjects
chemistry.chemical_classification ,chemistry.chemical_compound ,Paprika oleoresin ,Chromatography ,Supercritical carbon dioxide ,Chemistry ,Extraction (chemistry) ,Supercritical fluid extraction ,Oleoresin ,Fractionation ,Carotenoid ,Supercritical fluid ,Food Science - Abstract
Fractionation of pigments occurs over time during supercritical extraction of oil from natural matrices containing carotenoids. Paprika powder and paprika oleoresin were extracted using CO2 at temperatures of up to 80°C and pressures up to 50 MPa. The pigment concentration in the supercritical phase was monitored with an on-line near infrared visible (NIR-VIS) detector. Concentrations of 90 to 200 g/kg total carotenoids were achieved in oleoresin extracted from starting material containing only 1.2 g/kg total carotenoids. The ratio of s-carotene + free xanthophylls to total carotenoids in the recovered oleoresin diminished from nearly 50% (w/w) at the beginning down to 10% at the end of the extraction. Increased pressure improved kinetics of carotenoid extraction.
- Published
- 2002