Extraction of capsaicinoids from chillies (Capsicum frutescens L.) and paprika (Capsicum annuum L.) by supercritical fluids and organic solvents
Supercritical fluid extraction (SFE) with subsequent high performance liquid chromatography (HPLC) analysis was performed in order to determine the content of capsaicinoids in paprika and chilli 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 developed SFE method (extraction temperature = 80 C, density = 0.75 g/ml, modifier = 20 ul water) was shown to be suitable for analysis of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin) being present in a wide concentration range (10 -1400 ug/g) in the samples.
Bibliographic Reference: Article: Zeitschrift Lebensmittel Untersuchung Forschun. (1996)
Record Number: 199611178 / Last updated on: 1996-10-28
Original language: en
Available languages: en