Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.

Direct connection of supercritical fluid extraction and supercritical fluid chromatography as a rapid quantitative method for capsaicinoids in placentas of Capsicum.

The fruits of Capsicum annuum L. are used worldwide as chili peppers and in folk medicines. The pungent components of C. annuum, which are irritants, are called capsaicinoids (CAPS), and the most abundant components are capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. To analyze CAPS in the placentas of Capsicum fruits rapidly and safely, we used a directly connected system of supercritica...

SCALE-UP OF SFE FROM Capsicum PEPPER USING SUPERCRITICAL CARBON DIOXIDE

The challenge of finding scale-up criteria that allow reproducing laboratory data at higher scales is extremely important for the industrial supercritical fluid extraction (SFE) processes. The objective of this work is to investigate the scaleup of SFE from Capsicum frutescens pepper using supercritical CO2, and to evaluate the extraction kinetic curves of oleoresin and capsaicinoids of the lar...

Volatile and Nonvolatile Constituents and Antioxidant Capacity of Oleoresins in Three Taiwan Citrus Varieties as Determined by Supercritical Fluid Extraction.

As local varieties of citrus fruit in Taiwan, Ponkan (Citrus reticulata Blanco), Tankan (C. tankan Hayata), and Murcott (C. reticulate × C. sinensis) face substantial competition on the market. In this study, we used carbon dioxide supercritical technology to extract oleoresin from the peels of the three citrus varieties, adding alcohol as a solvent assistant to enhance the extraction rate. The...

Vetiver Oil Extraction Optimization Using Supercritical Carbon Dioxide Fluid

Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.

Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative ...