Paprika Extracts by MAP

We reported earher [31] on the extraction of paprika by MAP and by conventional processes. We summarise here these findings as they represent a good example of the potential benefits to be derived from the use of MAP. 

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). 

We performed a very basic MAP extraction procediue, namely subjecting 30 g of paprika to microwaves at 625 watts for 30 seconds while immersed in 200 mL of hexane. The resulting solution was filtered over anhydrous sodium svilphate, rinsed with two aliquots of 30 mL of hexane. All filtrates were combined and the solvent was removed in vacuo. The resulting sample, labelled MAP throughout the text below, was used in subsequent analytical work and compared to the commercial standard which was rated as 100,000 uic (labelled as standard ), the commercial product provided by the manufacturer (labelled commercial ), and to an extract made in our laboratory the same day we performed the MAP extraction experiment using the same material and applying the ASTA method 20.1 (labelled ASTA). 

The basic colour determination residts were astounding. In fact, while the standard was characterised by colour properties of 108,684 uic which were in close agreement with the value found on the label of this product, significant 

The difference obtained from our performance of ASTA 20.1 and that exhibited by the commercial sample can come from at least two sources, namely that we did not perform the ASTA 20.1 up to expectations, and that the product, as received, was deteriorated since, as we stated earlier, paprika does not age, nor travel well. 

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