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Fractional Extraction of Paprika using Supercritical Carbon Dioxide and On‐line Determination of Carotenoids
Author(s) -
Ambrogi A.,
Cardarelli D.A.,
Eggers R.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09572.x
Subject(s) - carotenoid , supercritical carbon dioxide , oleoresin , extraction (chemistry) , supercritical fluid , supercritical fluid extraction , chemistry , chromatography , pigment , fractionation , xanthophyll , food science , organic chemistry
Fractionation of pigments occurs over time during supercritical extraction of oil from natural matrices containing carotenoids. Paprika powder and paprika oleoresin were extracted using CO 2 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 ß‐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.