Extraction of pungent spice paprika by supercritical carbon dioxide and subcritical propane

This study involves the extraction of oleoresin from pungent spice paprika powder using supercritical carbon dioxide (SC-CO2). The solubility of oil was studied at 35–55 °C and 100–400 bar pressure, as well as subcritical propane at 25 °C and 30–50 bars. In addition to the oleoresin yield, quality and nutritional components such as carotenoids, tocopherols and capsaicinoids, the heat principles of paprika, were determined using liquid chromatographic (HPLC) methods. At a given temperature, increasing the extraction pressure increased the oil solubility in SC-CO2. At 55 °C, and a pressures lower than 300 bars, the yield of oleoresin was markedly low, but at 400 bars a maximum yield could be achieved. A ratio of solvent/solid of 8:10 and 1.0:1.2 was required for the complete extraction of paprika oleoresin with SC-CO2 and propane, respectively. SC-CO2 was found inefficient for the extraction of diesters of xanthophylls. Under the given conditions, the solvents promoted trans to cis isomerization of carotenoids. The solvating power of subcritical propane was most 10 times higher than that of SC-CO2 for the pigment moieties. Except at 55 °C and low pressures, the extraction conditions did not affect substantially the solubility of tocopherols in either solvent. The capsaicinoids were easily recovered with SC-CO2, but to a limited extent with subcritical propane.