M. Peusch et al., EXTRACTION OF CAPSAICINOIDS FROM CHILIES (CAPSICUM-FRUTESCENS L) AND PAPRIKA (CAPSICUM-ANNUUM-L) USING SUPERCRITICAL FLUIDS AND ORGANIC-SOLVENTS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(5), 1997, pp. 351-355
Supercritical fluid extraction (SFE) with subsequent HPLC analysis was
performed in order to determine the amount of capsaicinoids in paprik
a and chillie powder samples. The extraction yields obtained by SFE we
re compared to those obtained by organic solvent extraction and were f
ound to be comparable or slightly lower. The advantages of SFE are sho
rter extraction times, less sample preparation needed prior to HPLC an
alysis and fewer interfering peaks in the chromatograms. In addition,
the SFE method developed (extraction temperature = 80 degrees C, densi
ty = 0.75 g/ml, modifier = 20 mu l water) was shown to be suitable for
analysis of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocap
saicin) that are present over a wide range of concentrations (10-1400
mu g/g) in the samples.