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Optimization of Supercritical Fluid Extraction of Paprika (cv. Reshampatti) Oil, Capsaicin and Pigments
Author(s) -
Shah Nikunj A.,
Prasad R.V.,
Patel Bhaumik B.
Publication year - 2020
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3579
Subject(s) - pungency , chemistry , extraction (chemistry) , chromatography , central composite design , capsaicin , supercritical fluid extraction , supercritical carbon dioxide , oleoresin , response surface methodology , supercritical fluid , particle size , food science , organic chemistry , biochemistry , receptor , pepper
Paprika ( Capsicum annuum L.) is a spice, utilized in culinary across the globe for its colour and pungency. A study was conducted to optimize the supercritical fluid extraction (SFE) process individually for selective extraction of paprika oil, capsaicin and pigments. Paprika oil was extracted by supercritical fluid—carbon dioxide at different process parameters: temperature (35‐75°C), pressure (100‐500 bar), extraction time (60‐180 minutes) and particle size (0.25‐1.25 mm) using central composite rotatable design (CCRD). The ANOVA results showed that yields of paprika oil, capsaicin and pigments were significantly ( P ≤ .05) affected by the extraction process variables. Optimized SFE conditions, 65, 65 and 57.04°C temperature; 357.8, 200.62 and 400 bar pressure; 90, 90 and 100.89 minutes extraction time; and 0.78, 0.50 and 0.89 mm particle size, were obtained for optimum yield of paprika oil, capsaicin and pigments, respectively. Experimental yield of paprika oil, capsaicin and pigments at the optimized condition for respective compounds was 4.91% (w/w), 2.10% (w/w) and 16 319.9 NCV, and had good agreement with the predicted values. Antimicrobial activity of extracted paprika oil was found against E. coli , B. subtilus and S. aureus .