Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant

Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO2, SC-CO2 with co-extractant) at parameters. The results showed that the carotenoid content decreased addition of co-extractant while acid yield increased. It found highest (capsanthin > β-carotene capsorubin zeaxanthin β-cryptoxanthin violaxanthin) obtained 50 °C/45 MPa for extraction. extract rich in acids (linoleic, oleic, α-linolenic acid) 40 °C/25 co-extractant. PUFA/SFA ratios were agreement recommendations nutritional guidelines. use extraction allowed us to a high-quality, can be used substrate industry.