EXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)

Oleoresin from sweet pepper (Capsicum annuum L.), which contains mainly carotenoids, capsaicinoid sand some vitamins, has been currently used in the food industry. and is obtained with the following procedure: a) scalding, b) chopping, c) drying, d) milling, and e) solvent extraction (hexane, ace...

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Autores principales:	Jhon A. CARDONA R., Guillermo L. LOPERA M., Alejandra M. MONTOYA R., Ana M. MONTOYA V., Juan D. PEÑA A., Manuela GIL M., Julie F. BENAVIDES, María R. CAICEDO R., Luís A. RÍOS, Gloria M. RESTREPO V.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	capsicum annuum natural colorants carotenoids solvent extraction drying. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/6f7caaef0fa144fca3e49586fc29c569
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spelling	oai:doaj.org-article:6f7caaef0fa144fca3e49586fc29c5692021-11-19T04:22:48ZEXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)0121-40042145-2660https://doaj.org/article/6f7caaef0fa144fca3e49586fc29c5692009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/504https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Oleoresin from sweet pepper (Capsicum annuum L.), which contains mainly carotenoids, capsaicinoid sand some vitamins, has been currently used in the food industry. and is obtained with the following procedure: a) scalding, b) chopping, c) drying, d) milling, and e) solvent extraction (hexane, acetone, ethyl acetate). Extracted pigments are analyzed using reverse phase HPLC and the results are compared with the oleoresin obtained from comercial paprika imported by TECNAS®. The yield achieved in the laboratory is 3-6%. The results show that scalding and drying are important: the scalding allows to reach an humidity of 13.56% in 320 min (without scalding the humidity reached is 21.01%) and the drying allows extraction with solvents. Jhon A. CARDONA R.Guillermo L. LOPERA M.Alejandra M. MONTOYA R.Ana M. MONTOYA V.Juan D. PEÑA A.Manuela GIL M.Julie F. BENAVIDESMaría R. CAICEDO R.Luís A. RÍOSGloria M. RESTREPO V.Universidad de Antioquiaarticlecapsicum annuumnatural colorantscarotenoidssolvent extractiondrying.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 13, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	capsicum annuum natural colorants carotenoids solvent extraction drying. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	capsicum annuum natural colorants carotenoids solvent extraction drying. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Jhon A. CARDONA R. Guillermo L. LOPERA M. Alejandra M. MONTOYA R. Ana M. MONTOYA V. Juan D. PEÑA A. Manuela GIL M. Julie F. BENAVIDES María R. CAICEDO R. Luís A. RÍOS Gloria M. RESTREPO V. EXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)
description	Oleoresin from sweet pepper (Capsicum annuum L.), which contains mainly carotenoids, capsaicinoid sand some vitamins, has been currently used in the food industry. and is obtained with the following procedure: a) scalding, b) chopping, c) drying, d) milling, and e) solvent extraction (hexane, acetone, ethyl acetate). Extracted pigments are analyzed using reverse phase HPLC and the results are compared with the oleoresin obtained from comercial paprika imported by TECNAS®. The yield achieved in the laboratory is 3-6%. The results show that scalding and drying are important: the scalding allows to reach an humidity of 13.56% in 320 min (without scalding the humidity reached is 21.01%) and the drying allows extraction with solvents.
format	article
author	Jhon A. CARDONA R. Guillermo L. LOPERA M. Alejandra M. MONTOYA R. Ana M. MONTOYA V. Juan D. PEÑA A. Manuela GIL M. Julie F. BENAVIDES María R. CAICEDO R. Luís A. RÍOS Gloria M. RESTREPO V.
author_facet	Jhon A. CARDONA R. Guillermo L. LOPERA M. Alejandra M. MONTOYA R. Ana M. MONTOYA V. Juan D. PEÑA A. Manuela GIL M. Julie F. BENAVIDES María R. CAICEDO R. Luís A. RÍOS Gloria M. RESTREPO V.
author_sort	Jhon A. CARDONA R.
title	EXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)
title_short	EXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)
title_full	EXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)
title_fullStr	EXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)
title_full_unstemmed	EXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)
title_sort	extraction of oleoresin from sweet pepper (<i>capsicum annuum l</i>.)
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/6f7caaef0fa144fca3e49586fc29c569
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EXTRACTION OF OLEORESIN FROM SWEET PEPPER (<I>Capsicum annuum L</I>.)

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