On carotenoids and capsaicin extraction from red paprika (Capsicum annum L.) fruits

Carotenoids and capsaicins extraction from dried red paprika (Specie Capsic um annum L., var. Dzhulunska Shipka) was studied, using ethanol as a solven t. Experiments were carried out with narrow fractions of solid particles in a small-scale stirred laboratory batch extractor at fixed temperature. Eff ects of particle size, temperature and ethanol concentration were investiga ted. it was found that solute mass fluxes from the different particle walls depend on the orientation of their cut and they differ drastically. The mo st intensive are the molecule fluxes from cuts transversal to the pod fibre s and the least active is the external fruit surface. Comparative experimen tal tests with paprika oleoresins and their solutions proved that red pigme nt degradation is enhanced by the presence of fruit seeds, direct light and carotenoids concentration. Combined effect of these factors provoke fast f ading of oleoresin red colour.