Supercritical carbon dioxide extraction of red pepper (Capsicum annuum L.) oleoresin

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

“…SFE methods particularly using SC-CO 2 for the carotenoid extraction from fruits and vegetables including capsicum have been described by many authors (Illés et al 1999;Uquiche et al 2004;Arimboor et al 2006). In SC-CO 2 extraction, larger extraction volume, higher pressure, lower particle size and the use of ethanol or acetone as co-solvents have been reported to yield more pigments from red pepper (Jaren-Galan et al 1999;Ambrogi et al 2002;Uquiche et al 2004;Tepic et al 2009). It has also been shown that the proportion of red carotenoids such as capsorubin, capsanthin and zeaxanthin increased with the increase in extraction pressure (Jaren-Galan et al 1999).…”

Pigment content and fatty acid composition of paprika oleoresins obtained by conventional and supercritical carbon dioxide extraction

“…There can be found a number of scientific works in the field of supercritical extraction. Scientists dealt with the influence of extraction conditions (solvent, temperature, time, flow rate of the solvent) to yield and quality of extracts, as well as modelling of the process (Daood et al, 2002;Gnayfeed, Daood, & Illes, 2001;Uquiche, del Valle, & Irtiz, 2004).…”

Supercritical Fluid Extraction of Compounds from Spices and Herbs

“…Moreover, this increase in solubility of the compounds is mainly due to a large driving force for mass transfer at high pressure than lower pressure (Uquiche et al 2004).…”