ON CAROTENOIDS AND CAPSAICIN EXTRACTION FROM RED PAPRIKA (CAPSICUM ANNUM L.) FRUTTS

摘要

Carotenoids and capsaicins extraction from dried red paprika (Specie Capsicum annum L., var. Dzhulunska Shipka) was studied, using ethanol as a solvent. Experiments were carried out with narrow fractions of solid particles in a small-scale stirred laboratory batch extractor at fixed temperature. Effects of particle size, temperature and ethanol concentration were investigated. It was found that solute mass fluxes from the different particle walls depend on the orientation of their cut and they differ drastically. The most intensive are the molecule fluxes from cuts transversal to the pod fibres and the least active is the external frui surface. Comparative experimental tests with paprika oleoresins and their solutions proved that red pigment degradation is enhanced by the presence of fruit seeds, direct light and carotenoids concentration. Combined effect of these factors provoke fast fading of oleoresin red colour.