The transfer of natural Rhodamine B contamination from raw paprika fruit to capsicum oleoresin during the extraction process

- RhB in paprika can transfer during the process of active compounds extraction.
- 91.6% of RhB remained in final product capsicum oleoresin.
- Distribution pattern of RhB agrees well with the total capsaicinoids recovery.
- Edible capsicum oleoresin is safe for the consumer in our present study.

Occurrence of Rhodamine B (RhB) contamination in paprika caused by agricultural materials during the vegetation process has been reported. It may transfer during the process of active compounds extraction, and eventually exist in final products. Herein, the re-distribution of RhB during the extraction process was assessed in terms of RhB contents, as well as mass, color value and capsaicinoids yield of each process. Results revealed that natural RhB contamination at 0.55-1.11 µg/kg originated from raw paprika fruit then transferred with the extraction proceeded. About 95.5% of RhB was found in red oleoresin. After separation of red oleoresin, 91.6% of RhB was remained in capsicum oleoresin, only 3.7% in paprika red. These results were consistent with total capsaicinoids recovery of each product. The RhB levels in edible capsicum oleoresin in our present study at 0.01-0.34 µg/kg did not exceed the legal limits established by the European Union.