Extraction of chilli pepper (var. Byedige) with supercritical CO2: Effect of pressure and temperature on capsaicinoid and colour extraction efficiency

Perva-Uzunalić, Amra; Škerget, Mojca; Weinreich, Bernd; Knez, Željko

doi:10.1016/j.foodchem.2003.10.016

Cited by 62 publications

(22 citation statements)

References 9 publications

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“…Due to the standardization of standard color units (SCU) to describe the color of extracted oleoresins, once ASTA has been determined, SCU can be calculated attending to their relationship (Perva‐Uzunalic et al . ):

S C U u n i t s = 40.24 \times A S T A_{20.1} u n i t s

…”

Section: Methodsmentioning

confidence: 99%

Extraction of Capsicum annuum Oleoresin by Maceration and Ultrasound‐Assisted Extraction: Influence of Parameters and Process Modeling

Fernández‐Ronco

Gracia

Lucas

et al. 2012

J Food Process Engineering

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The use of oleoresin as natural colorant is widely used in daily food and beverages. However, there is still a lack of information about the solid–liquid extraction process to obtain this oily extract from sweet paprika. The effects of different operating variables, such as extraction technique, temperature, powder‐to‐solvent ratio and type of solvent on oleoresin extraction, were investigated through experiments and the leaching process was theoretically modeled. The results indicated that although extraction yields are not affected by the extraction technique, ultrasound‐assisted extraction reduces the extraction time required to achieve them. Hexane as solvent and 298 K were the conditions to reach higher coloring capacities of the extracted oleoresins and, thus, they were selected to model the process. Calculations report a powder‐to‐solvent ratio of 1:4.3 to obtain the maximum oleoresin recovery (84 wt %) in one single contact stage. Practical Applications In this work, the results obtained from the detailed study about the effect of operating variables on the oleoresin extraction throw light on this process, enhancing the knowledge of the conventional production process and opening new possibilities to achieve the industrial extraction of sweet paprika. In this context, ultrasound‐assisted extraction has been proved to be an efficient technique to obtain similar extraction yields to those from the conventional process, but reducing by a factor of at least 24 the extraction times. Furthermore, the modeled results can serve for further scale‐up of paprika companies.

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S C U u n i t s = 40.24 \times A S T A_{20.1} u n i t s

…”

Section: Methodsmentioning

confidence: 99%

Extraction of Capsicum annuum Oleoresin by Maceration and Ultrasound‐Assisted Extraction: Influence of Parameters and Process Modeling

Fernández‐Ronco

Gracia

Lucas

et al. 2012

J Food Process Engineering

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“…Pepper is rich in proteins, fats and oils, minerals, vitamins, ascorbic acid, phenolic compounds, aromatic substances and other biologically active compounds [1]. The characteristic compounds, capsaicinoids and carotenoids, explain the importance of the red hot pepper varieties and their oleoresin extracts in the food and pharmaceutical industry [2,3].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Simonovska

Škerget

Knez

et al. 2016

Maced. J. Chem. Chem. Eng.

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In stalk of red hot pepper (Capsicum annuum L.) with 0.25 mm, 0.5 mm and 1.0 mm particle sizes, the quantities of nutritive and volatile compounds, bioactive capsaicin and carotenoids were determined. Furthermore, the stalk was characterized using TGA, DSC and FTIR spectroscopy. The influence of the particle size on the content of proteins, ash and cellulose is insignificant. Compared to 0.5 and 1.0 mm, stalk with 0.25 mm particle size was darker with a deeper yellow-brown color, and richer in microelements. Among the quantified volatile compounds, 6 were esters, 2 terpenoids, and 1 acid. The highest quantity of extract rich fats was obtained from stalk with 0.25 mm particle size by using ethanol, which is more efficient for capsaicin extraction, while n-hexane is efficient for extraction of carotenoids. Stalk with 0.25 mm particle size was characterized with a higher degradation temperature and residual weight.Keywords: red hot pepper stalk; physicochemical characterization; nutritive value; bioactive compounds; thermogravimetric analysis ФИЗИЧКОХЕМИСКА КАРАКТЕРИЗАЦИЈА И БИОАКТИВНИ КОМПОНЕНТИ ВО ДРШКАТА ОД ЛУТИ ПЛОДОВИ НА CAPSICUM ANNUUM L.Во дршката од црвена лута пиперка (Capsicum annuum L.) со големина на честички од 0,25 mm, 0,5 mm и 1,0 mm се утврдени количествата на нутритивните и испарливите компоненти, на биоактивниот капсаицин и каротеноидите. Дршката беше карактеризирана и со помош на TGA, DSC и FTIR-спектрометрија. Влијанието на големината на честичките врз содржината на протеини, пепел и целулоза е незначително. Во споредба со 0,5 mm и 1,0 mm, дршката со големина на честички од 0,25 mm е потемна, со изразито жолтокафеава боја и побогата со микроелементи. Од испарливите компоненти кои беа квантифицирани, 6 беа естери, 2 терпеноиди и 1 киселина. Најголемо количество екстракт богат со масти беше добиено од дршката со големина на честички од 0,25 mm со користење на етанол, кој е поефикасен за екстракција на капсаицинот, додека n-хексан е ефикасен за екстракција на каротеноидите. Дршката со големина на честички од 0,25 mm се карактеризира со повисока температура на деградација и повисок масен остаток.Клучни зборови: дршка од црвена лута пиперка; физичкохемиска карактеризација; нутритивна вредност; биоактивни компоненти; термогравиметриска анализа

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“…SC-CO 2 extraction of carotenoids has been widely applied to various materials, such as tomato, chili pepper, sweet potato, and carrot (Perva-Uzunalic, Skerget, Weinreich, & Knez, 2004;Spanos, Chen, & Schwartz, 1993;Sun & Temelli, 2006;Vasapollo, Longo, Rescio, & Ciurlia, 2004). Due to distinct solubilities of different kinds of carotenoids, selective extraction could be achieved by adjusting the temperature and pressure of SC-CO 2 .. Montero et al (2005) selectively extracted b-carotene from Synechococcus sp.…”

Section: Introductionmentioning

confidence: 99%

Effects of supercritical CO2 fluid parameters on chemical composition and yield of carotenoids extracted from pumpkin

Shi

et al. 2010

LWT - Food Science and Technology

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Extraction of chilli pepper (var. Byedige) with supercritical CO2: Effect of pressure and temperature on capsaicinoid and colour extraction efficiency

Cited by 62 publications

References 9 publications

Extraction of Capsicum annuum Oleoresin by Maceration and Ultrasound‐Assisted Extraction: Influence of Parameters and Process Modeling

Extraction of Capsicum annuum Oleoresin by Maceration and Ultrasound‐Assisted Extraction: Influence of Parameters and Process Modeling

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Effects of supercritical CO2 fluid parameters on chemical composition and yield of carotenoids extracted from pumpkin

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