Extraction of capsaicinoids from chillies (Capsicum frutescens L.) and paprika (Capsicum annuum L.) using supercritical fluids and organic solvents |
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| Authors: | Michael Peusch Erika Müller-Seitz Michael Petz Anne Müller and E Anklam |
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| Affiliation: | (1) Bergische Universit?t GH Wuppertal, Fachbereich 9 (Lebensmittelchemie), Gau?strasse 20, D-42097 Wuppertal, Germany, DE;(2) Commission of the European Union, Joint Research Centre Ispra, Environment Institute, Food and Drug Analysis/Consumer protection Unit, I-21020 Ispra, Italy, IT |
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| Abstract: | Supercritical fluid extraction (SFE) with subsequent HPLC analysis was performed in order to determine the amount of capsaicinoids
in paprika and chillie powder samples. The extraction yields obtained by SFE were compared to those obtained by organic solvent
extraction and were found to be comparable or slightly lower. The advantages of SFE are shorter extraction times, less sample
preparation needed prior to HPLC analysis and fewer interfering peaks in the chromatograms. In addition, the SFE method developed
(extraction temperature=80 °C, density= 0.75 g/ml, modifier=20 μl water) was shown to be suitable for analysis of capsaicinoids (capsaicin, dihydrocapsaicin,
nordihydrocapsaicin) that are present over a wide range of concentrations (10–1400 μg/g) in the samples.
Received: 12 July 1996/Revised version: 26 August 1996 |
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| Keywords: | Supercritical fluid extraction HPLC Capsaicinoids Paprika and chillie powder Organic solvent extraction |
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