Colourings paprika

Cosmetics and personal care Natural colours (paprika and turmeric) Defatting cereal and nuts Vegetable oils Ginger (for toothpaste)... 

Capsicum annuum fruit Capsanthin, capsorubin (paprika) Food colouring... 

COMPOSITION OF GRADIENT ELUTION FOR THE SEPARATION OF COLOUR PIGMENTS OF PAPRIKA CAPSICUM ANNUUM) POWDERS IN NORMAL (150 X 4 MM I.D.) AND MICROBORE (150 X 2 MM I.D.) OCTADECYLSILICA COLUMNS. A = ACN - METHANOL (1 4, V/V) B = BIDISTILLED WATER. EACH GRADIENT STEP WAS LINEAR. FLOWRATES FOR NORMAL AND MICROBORE COLUMNS WERE 2 ML/MIN AND 0.6 ML/MIN, RESPECTIVELY... 

GRADIENT ELUTION FOR THE REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIC SEPARATION OF COLOUR PIGMENTS IN THE EXTRACTS OF PAPRIKA (<CAPSICUM ANNUUM). ELUENT A, METHANOL-ACETONITRILE (80 20, V/V) ELUENT B, BIDISTILLED WATER... 

A similar RP-HPLC method has been employed for the determination of the effect of reduced glutathion (GLT) and hydroxypropyL/Tcyclodcxtrin (HP-/LCD) on the stability of the colour pigments of paprika. Samples were prepared by mixing 5 per cent GLT (w/w) and 5 per cent HP-/TCD (w/w) with paprika powder and stored at room temperature (22 1°C) in diffuse light in Petri dishes covered by glass plates. Samples without additives served as a control, lg of paprika was taken after 14, 28, 42 and 56 days of storage... 

Fig. 2.6. Separation of colour pigments of paprika powders extracted with water-acetone (10 90, v/v chromatogram a) and water-THF (75 35, v/v, chromatogram b). Reprinted with permission from G. A. Csiktusnadi-Kiss el al. [30].

Fig. 2.8. Reversed-phase HPLC chromatograms (430 nm) of colour pigments of paprika powder after 56 days of storage time, a = control, b = 5 per cent GLT, c = 5 per cent HP-/3-CD. Peak indentification 1 = capsanthin 2 = zeaxanthin 3 = /3-carotene. Reprinted with permission from T. Cserhati el al. [32].

T. Cserhati, E. Forgacs, M.H. Morais, T. Mota and A.C. Ramos, Study on the stability of colour pigments of paprika (Capsicum annuum) powders by multiwavelengh spectromatry and HPLC. Chem. Anal. (Warsaw) 46 (2001) 361-368. 

An A AS method is employed for the determination of lead (Pb) in a sample of adulterated paprika by the introduction of lead oxide (of the same colour). An electrothermal atomic absorption instrument that provides a background correction based upon the Zeeman effect is used. 

The colour of the mature paprika is caused by carotene and carotenoid compounds, which can be found in pericarpal tissue. The pod when it is finished growing is still green in colour, then during the ripening the green colour slowly turns into red and the mature pod will be purple. 

The content of colouring matter reduces during storage. Under the most careful storage, the ground paprika loses from its colour value 0.1 g/kg per month. This process can be delayed if the product is stored at or below a temperature of +5°C. 

Coenen et al. [60,61] proposed a two-step extraction for the separation of pungent compounds and carotenoid fractions. Aroma- and pungent components were recovered at 120 bar and 40°C, and the paprika residue was re-extracted at 320 bar and 40°C to recover carotenoids. The solubility of capsaicin in carbon dioxide was relatively low at a pressure of 120 bar, so a great amount of solvent (for example 130 kg of CO2 per kg of paprika) was needed to recover the aroma components totally. The extraction time was 6.5 hour. In the separator the pressure was 56 bar and the temperature was 45°C. The orange, paste-like extract recovered in the first step was extremely pungent in taste. It contained water, and the yield was about 15%. In the second step, a relatively great amount of CO2 (approximately 50 kg/kg) was needed to recover the carotenoids in quantitative yield. The extraction time was 4 hours. The dark red, liquid colour-concentrate is without capsaicinoids. The yield was 2.5%. 

Noble sweet, red paprika (not containing capsaicin) was extracted at a pressure of 300 bar and a temperature of 40°C to recover carotenoids and other lipophilic compounds (such as fatty oils). The extraction time was 6 hours, and the consumption of CO2 was 193 kg/kg. A water-containing, thick, dye-concentrated oil was obtained in 8% yield. The extraction residue was pale yellow in colour, tasteless and odourless. It was an excellent fodder because of its great protein and carbohydrate content. 

After extraction of the whole paprika, including seed and stems, the obtained colour-value of the extract is relative low, about 350 to 500 ASTA, but the extraction yield can reach 15 to 17 wt.%. High-quality Hungarian paprika species like Sweet Paprika Excelsior give an extract with a colour value between 1,500 and 1,800 ASTA, and a good flavour profile. 

Paprika pericarp from Spain or South Africa have initial colour values of 200 to 240 ASTA, and extracts with 2,500 ASTA and more can be obtained. 

As can be seen from Fig. 9.6-10 low pressure gives a poor yield, especially of capsanthin, the coloured fraction of paprika. The colour value is only about 1,370 ASTA (54,800 CU), or about 48% of initial capsanthin content. A higher extraction pressure like 500 bar allows a depleting yield of capsanthin. 

The carotenoid composition of traditional sweet cultivars of paprika (C. annuum) from Szeged (Sz-20) and Mihalyteleki (MT) was compared with that of cultivars produced by cross-breeding MT and the Spanish cultivar Negral, which has an intense brownish-red colour. Cultivars Sz-20 and MT were characterized by their high red xanthophyll content, as well as by their... 

The final quality of chilli spice powder is assessed by a number of different parameters. Colour and pungency levels are the most obvious parameters assessed, but sweetness and flavour of non-pungent paprika powders are also important. In addition, the spice trade may specify limits of impurity, levels of microbial counts of, for example, fungi, yeasts, Salmonella and coli forms, particle size and moisture content, among others. The main desired characters are colour, pungency and less extraneous contamination in relation to their biochemistry, assessment and desired levels. Table 14.5... 

ISO 7541 1989 Ground (powdered) paprika - determination of total natural colouring matter content... 

It is estimated that the world production of chillies is about 2.5 million t and paprika accounts for about one-third of the total world consumption of chilli. Capsicum fruits in different forms are popular food additives in most part of the world. Paprika and chilli are consumed worldwide, either as a spice or a natural colourant. It is valued principally... 

Krajayklang, M., Klieber, A. and Peter, R.D. (2000) Colour at harvest and post-harvest behaviour influence paprika and chilli spice quality. Postharvest Biology and Fechnology 20, 269-278. 

Rodrigues, P., Morais, H., Mota, T., Olivera, S., Forgaes, E. and Cserhati, T. (1998) Use of HPLC and multivariate methods for the evaluation of the stability of colour pigments of paprika (Capsicum annuum) powder. Analytica Chimica Acta 372, 411 —41 6. 

All raw materials were extracted between 500 bar and 700 bar, with an extraction temperature of 60°C for all paprika tests. After an extraction time of two hours a colour value of 20 - 25 ASTA remains in the residual, whereat this value was nearly independent from extraction pressures. 

Pharmaceutical products Nuclear waste Black pepper (for mouthwash) Paprika (for lipstick colour) Hempseed, wheatgerm, grape seed (for cream bases) Blackcurrant and borage seeds (for dietary aids)... 

For comparison the and NMR spectra, the mass spectral fragments and the UV-VIS spectrum of Capsantin, 29 (the red colour of paprika), are as follows ... 

Figure 3.70 demonstrates impressively the extraordinary protecting power of rosemary extract [4]. A desodourized C02-extract from rosemary has been tested for the colour stabilization of carotenoids (i.e. paprika oleoresin). Fig. 3.70 shows the colour deterioration of stabilized versus unstabilized paprika oleoresin. For this test the carotenoids have been exposed to energetic radiation of 366 nm at ambient temperature. The colour units were measured as function of the radiation time. It is obvious that the colour reduction of the stabilized product (A) is almost 10 times slower compared to the unstabilized product (B). 

Fig. 3.70 Colour decrease of Paprika oleoresin when exposed to radiation of366 nm at 20°C...

The official ASTA method 20.1 provides the methodology used to extract paprika and to determine the colour characteristics of the resulting extract. The extracts are evaluated for their colour and the term international unit of colour , uic, is used to set a basic scale to which we refer to assess the colouring power of the extract. For the purpose of our experiment we purchased a commercially available standard paprika extract and arranged to procure a crude, dried sample of paprika (from Morocco) along with a commercial sample of the extract obtained from this same material (i.e. the same lot of plant material that was used to produce the commercial extract was sent to us along with the extract sample). 

---