Supercritical CO2 extraction of sweet and hot paprika

Authors

  • J. Pablo Fernández-Trujillo Departamento de Ingeniería de Alimentos y Equipamiento Agrícola

DOI:

https://doi.org/10.3989/gya.2008.v59.i1.483

Keywords:

Capsaicinoids, Carotenoids, Cosolvent, Paprika, Supercritical fluid, Tocopherols

Abstract


Paprika extraction by supercritical CO2 (ESCO2) dependson sample pretreatment (milling, pelletization), the static ordynamic conditions of the pressure, temperature, extraction time, solvent flow and density, the steps of the extractions, or the use of cosolvents. The best conditions according to the literature are prepelletizing samples and extracting at 40 °C in two steps: 13,8-15 MPa for aroma volatiles and β-carotene, followed by 40 MPa for other carotenoids (capsorubin,capsanthine, zeaxanthine, and β-cryptoxanthine). In general, supercritical CO2 extract better the capsaicinoids andtocopherols than the red xanthophylls. To extractcapsaicinoids, 32-40 MPa y 40-55 °C have been used, and for chlorophyll pigments in some cultivars and stages of maturity 36 MPa and 45 °C. For tocopherols, 20 MPa and 55 °C or the above conditions have been advised. Depending on the raw paprika composition and the optimum conditions used for the extraction, the yields are variable: 5,2-17,4% (total), 2-3%carotenoids, 0,7–8,6% capsaicinoids in pungent oleoresin and 370-400 μg tocopherols • g-1 oleoresin (mainly the atocopherolisomer). The recovery of the compounds ofinterest by fractionation and optimization of the raw materialand extraction process is 90-100%. Ethanol, water and aceticacid are used as cosolvents to extract capsaicinoids, and forβ-carotene the 2,2-dimethoxypropane or ESCO2 plus adsorption in silica gel. The ESCO2 allows extracting anoleoresin free from paprika contaminants. The main hazards and critical control point are derived from the high pressure of the CO2, the homogeneity of the solute distribution depending on the previous pretreatments, and the variability of the results in pigment composition compared with that obtained by means of conventional extraction, as well as the difficult to reproduce laboratory results to an industrial scale. The innovations in paprika ESCO2 extract are the aromatized extracts, colorants or deodorized extracts, capsaicinoids extract for food or other uses, as well as oleoresins enrichedin zeaxanthines that it is possible to obtain.

Downloads

Download data is not yet available.

References

Ambrogi A., Cardarelli D.A. and Eggers R. 2003. Separation of natural colorants using a combined high pressure extraction-adsorption process. Latin Amer. Appl. Res., 33, 323-326.

Catchpole OJ, Grez JB, Perry NB, Burgess EJ, Redmond WA and Porter NG. 2003. Extraction of chilli, black pepper, and ginger with near-critical CO2, propane, and di-methyl ether: analysis of the extracts by quantitative nuclear magnetic resonance. J. Agric. Food Chem., 51, 4853–4860. doi:10.1021/jf0301246

Coenen H. and Hagen R. 1983. Natürlicher farbstoff sus paprika durch gasextraktion. Gordian (Hamburgo), 83,164-170.

Coenen H, Hagen R. and Knuth M. 1983. Method for obtaining aromatics and dyestuffs from bell peppers. E.E.U.U. Pat. 4400398 (23.08.1983).

Daood HG, Ille’s V, Gnayfeed MH, Mészáros B, Horváth G. and Biacs PA. 2002. Extraction of pungent spice paprika by supercritical carbon dioxide and subcritical propane. J. Superc. Fluids, 23,143-152. doi:10.1016/S0896-8446(02)00022-0

Del Valle JM. y Aguilera JM. 1999. Revisión: Extracción con CO2 a alta presión. Fundamentos y aplicaciones en la industria de alimentos. Food Sci. Tech. Intl., 5, 1-24.

Del Valle JM., de la Fuente JC. and Cardarelli DA. 2005. Contributions to supercritical extraction of vegetable substrates in Latin America. J. Food Engin., 67, 35-57. doi:10.1016/j.jfoodeng.2004.05.051

Del Valle JM, Jiménez M. and de la Fuente JC. 2003 a. Extraction kinetics of pre-pelletized Jalapeño peppers with supercritical CO2. J Superc. Fluids, 25, 33-44.

Del Valle JM., Jiménez M, Napolitano P, Zetzl C. and Brunner G. 2003 b. Supercritical carbon dioxide extraction of pelletized peppers. J. Sci. Food Agric., 83, 550-556. doi:10.1002/jsfa.1407

Díaz-Reinoso B., Moure A, Domínguez H. and Parajo JC. 2006. Supercritical CO2 extraction and purification of compounds with antioxidant activity. J. Agric. Food Chem., 54, 2441-2469. doi:10.1021/jf052858j

Directiva 97/23/CE del Parlamento Europeo y del Consejo de 29 de mayo de 1997 relativa a la aproximación de las legislaciones de los Estados miembros sobre equipos a presión. Diario Oficial CE, L 181, (09.07.1997), 0001–0055.

Duart, C. Moldão-Martins M, Gouveia AF, Beirão da Costa S, Leitão AE. and Bernardo-Gil, M.G. 2004. Supercritical fluid extraction of red pepper (Capsicum frutescens L.). J. Superc. Fluids, 30, 155–161

Ehlers D, Czech E, Quirin KW. and Weber R. 2006. Distribution of aflatoxins between extract and extraction residue of paprika using supercritical carbon dioxide. Phytochem. Anal., 17, 114-120. doi:10.1002/pca.894

Fernández-Trujillo JP. 2007a. Extracción convencional de oleorresina de pimentón dulce y picante I. Generalidades, composición, proceso e innovaciones y aplicaciones. Grasas y Aceites, 58, 252-263.

Fernández-Trujillo JP. 2007b. Extracción convencional de oleorresina de pimentón dulce y picante II. Puntos críticos y requerimientos comerciales. Grasas y Aceites, 58, 327-333.

Fernández-Trujillo JP. y Escarabajal D. 2006. El proceso tradicional de elaboración del pimentón de Murcia y sus posibles innovaciones. Grasas y Aceites, 57, 433-442.

Gnayfeed MH, Daood HG, Ille’s V. and Biacs PA. 2001. Supercritical CO2 and subcritical propane extraction of paprika and quantification of carotenoids, tocopherols, and capsaicinoids. J. Agric. Food Chem. 49, 2761-2766. doi:10.1021/jf001292q

Gouveia CD, Beirao da Costa ML, Bernardo MG. And Moldao M. 2006. Oxidative stability of olive oil flavoured by Capsicum frutescens supercritical fluid extracts. Europ. J. Lipid. Sci. Technol., 108, 421-428. doi:10.1002/ejlt.200500273

Govindarajan VS. 1986. Capsicum production. Technology. Chemistry and Quality II: Processed products. Standard.World production and trade. CRC Rev. Food Sci. Nutr. 23, 207-288.

Illés V, Daood HD, Biacs PA, Gnayfeed MH. and Meszaros B. 1999. Supercritical CO2 and subcritical propane extraction of spice red pepper oil with special regard to carotenoid and tocopherol content. J Chromat. Sci., 37, 345-352.

Jarén-Galán M, Nienaber U. and Schwartz SJ. 1999. Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide. J. Agric. Food Chem., 47, 3558-3564. doi:10.1021/jf9900985

Krukonis VJ. 1988. Processing with supercritical fluids. Overview and applications en B.A. Charpentier y Sevenants, M.R. (Eds.) Supercritical Fluid Extraction and chromatography. Techniques and Applications. ACS Symp. Ser. 366, 26-43. Ed. Am. Chem. Soc., Washington DC., E.E.U.U.

Krukonis V, Brunner G. and Perrut M. 1994. Industrial operations with supercritical fluids: current processes and perspectives on the future en III Intern. Symp. Superc. fluids (17-19.10.1994), Vandoeuvre-les-Nancy (Meurthe-et-Moselle). Estrasburgo, Francia.

Meireles MAA. 2003. Supercritical extraction from solid: process design data (2001–2003). Curr. Op. Solid State Mater. Sci. 7, 321–330. doi:10.1016/j.cossms.2003.10.008

Mukhopadhyay M. 2000. Natural extracts using supercritical carbon dioxide. CRC Press, Nueva York, E.E.U.U.

Osamu I. e Itaru T. 1990. Production of stable deodorized paprika pigment. Hasegawa Co. Ltd. JP02038464. Feb.

Perva-Uzunalic A, Skerget M, Weinreich B. and Knez Z. 2004. Extraction of chilli pepper (var. Byedige) with supercritical CO2: Effect of pressure and temperature on capsaicinoid and colour extraction efficiency. Food Chem., 87, 51-58. doi:10.1016/j.foodchem.2003.10.016

Perrut M. 2004. Supercritical fluid extraction/fractionation: Industrial development and economical issues. State of the art book on supercritical fluids, 12, 171-178. Ed. AINIA, Valencia, España.

Peusch M, Muller-Seitz E, Petz M, Muller A and Anklam E. 1997. Extraction of capsaicinoids from chillies (Capsicum frutescens L) and paprika (Capsicum annuum L) using supercritical fluids and organic solvents. Z. Lebensm. Unters. Forsch. A, 204,351–355. doi:10.1007/s002170050089

RD 1244/1979, de 4 de Abril de 1979, por el que se aprueba el Reglamento de aparatos a presión. BOE, 128, (29.05.79), 11839-11844. http://www.mtas.es/insht/legislation/RD/rap.htm RD 769/1999, de 7 de mayo de 1999, dicta las disposiciones de aplicación de la Directiva del Parlamento Europeo y del Consejo, 97/23/CE, relativa a los equipos de presión y modifica el RD 1244/1979, de 4 de Abril de 1979, que aprobó el Reglamento de aparatos a presión. BOE, 129, (31.05.99).

Riera E, Gallego JA, Montoya F, Blanco A, Mulet A, Benedito JJ, Peña R, Golas Y. and Berna A. 2005. Separation or extraction method using supercritical fluids assisted by high-intensity ultrasound. CSIC, Universidad Politécnica de Valencia e INIA (España). Pat. EP1547679. (29.06.2005).

Rosa PTV. and Meireles MAA. 2005. Rapid estimation of the manufacturing cost of extracts obtained by supercritical fluid extraction. J. Food. Engin., 67, 235-240.

Rozzi NL. and Singh RK. 2005. Supercritical fluids and the food industry. Comprehensive Rev. Food Sci. Technol., 1, 33-44. doi:10.1111/j.1541-4337.2002.tb00005.x

Skerget M. and Knez Z. 1997. Solubility of binary solid mixture 〈-carotene-capsaicin in dense CO2. J. Agric. Food Chem., 45, 2066-2069. doi:10.1021/jf960936k

Skerget M. and Knez Z. 2001. Modeling high pressure extraction process. Comp. Chem. Engin., 25, 879-886. doi:10.1016/S0098-1354(01)00662-7

Skerget M, Knez Z, Novak Z. and Barman D. 1998. Separation of paprika components using dense CO2. Acta Alimentaria, 27, 149-160.

Tadanori A, Isao Y, Tetsuya M. and Ito H. 1988. Method of concentrating natural pigment. Pat. JP63112659. (17.05.1988).

Tetsuo Y. and Isao Y. 1987. Emulsification of supercritical gas extracted and purified substance. Pat. JP62244436. (24.10.1987).

Uquiche E, Del Valle JM. and Ihl M. 2005. Microstructureextractability relationships in the extraction of prepelletized Jalapeño peppers with supercritical carbon dioxide. J. Food Sci., 70, E379-E386.

Uquiche E, Del Valle JM. and Ortiz M. 2004. Supercritical carbon dioxide extraction of red pepper (Capsicum annuum L.) oleoresin. J. Food Engin., 65, 55-66.

Vesper H and Nitz S. 1997a. Composition of extracts from paprika (Capsicum annuum L.) obtained by conventional and supercritical fluid extraction. Adv. Food Sci., 19, 172–177.

Vesper H. and Nitz S. 1997b. Changes of SFE and hexane extracts from paprika (Capsicum annuum L.) during storage. Adv. Food Sci, 19,178-183.

Weathers RM, Beckholt DA, Lavella, AL. and Danielson ND. 1999 Comparison of acetals as in situ modifiers for the supercritical fluid extraction of -carotene from paprika with carbon dioxide. J. Liq. Chrom. Rel. Technol., 22, 241–252. doi:10.1081/JLC-100101657

Weller P. and Breithaupt DE. 2003. Identification and quantification of zeaxanthin esters in plants using liquid chromatography-mass spectrometry. J. Agric. Food Chem., 51, 7044-7049. doi:10.1021/jf034803s

Yao J, Nair MG. and Chandra A. 1994. Supercritical carbon dioxide extraction of Scotch Bonnet (Capsicum annuum) and quantification of capsaicin and dihydrocapsaicin. J. Agric. Food Chem., 42, 1303-1305. doi:10.1021/jf00042a010

Yasumoto M, Inakuma T, Okaaki T. and Kobayashi T. 1994. Extraction of capsaicin from red pepper with liquid carbon dioxide. J. Jap. Soc. Food Sci. Technol. 41, 565-567.

Downloads

Published

2008-03-30

How to Cite

1.
Fernández-Trujillo JP. Supercritical CO2 extraction of sweet and hot paprika. Grasas aceites [Internet]. 2008Mar.30 [cited 2024Mar.28];59(1):7-15. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/483

Issue

Section

Research