Title: Extraction of Capsaicinoids from Chillies (Capsicum frutescenc L.) and Paprika (Capsicum annuum L.) by Supercritical Fluids and Organic Solvents.
Citation: Z Lebensm Unters Forsch A vol. 204 p. 351-355
Publication Year: 1997
JRC N°: JRC13890
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC13890
Type: Articles in periodicals and books
Abstract: Supercritical fluid extraction (SFE) with subsequent HPLC analysis was performed in order to determine the content of capsaicinoids in papikra 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 lightly lower. the advantages of SFE are shorter extraction times, less sample preparation needed prior to HPLC analuysis 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.
JRC Directorate:Joint Research Centre Historical Collection

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