| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191016 | Food Chemistry | 2009 | 8 Pages |
Carbon dioxide, as a liquid (LCO2) in subcritical state, was applied for extraction of carotenoids from ground paprika. The increasing polarity of LCO2 with the decrease of its temperature enabled fractionation of pigments according to their increasing polarity. The main constituents of the fractions of +6 °C and −6 °C were triacylglycerols (TAGs) including a small concentration of β-carotene. At −16 °C, more polar pigments (capsorubin, capsanthin, zeaxanthin) and their fatty acid (FA) esters were extracted. The pre-concentration ratio of carotenoids in the fraction at -16 °C was 17.2 with respect to Fraction at +6 °C.In the FA composition (GC) of the fraction at −16 °C, (11.9%) prevailed lauric acid (C12:0) and also myristic (C14:0, 8.2%) and palmitic (C16:0, 18.0%) acids. Linoleic (C18:2) and linolenic (C 18:3) acids amounted to 19.4% and 3.1%, respectively. In contrast to the fraction at −16 °C, in the hexane/ethyl ether paprika extracts, unsaturated linoleic (C18:2, 59.4%) and linolenic (C18:3, 5.1%) acids prevailed.
