Paprika pigments

A microbore ODS column was employed for the separation of the paprika pigments and the performance of the column was compared with that of the normal HPLC column. 

CARNEVALE J, COLE E R AND CRANK G (1980), Photocatalysed oxidation of paprika pigments , J Agric Food Chem, 28, 953-956. 

Paprika (red pepper) and curcuma pigments are used as food colorants. Paprika pigments are carotenoids, with capsanthin as the main compound (cf. 3.8.4.1.2 and Fig. 3.47). Cur-cumin (cf. Formula 22.8) is the main pigment of curcuma, a tropical plant of the ginger family. 

Fisher, C. and Kocis, J.A., Separation of paprika pigments by HPLC, J. Agric. Food Chem., 35, 55, 1987. 

Thonsands of paprika varieties belong to the Capsicum genns and they vary widely in their sizes, shapes, colors, flavors, and pungency levels. The major carotenoids fonnd in red paprika are capsanthin and capsornbin, which posses k end gronp. Yellow pigments such as lutein, zeaxanthin, violaxanthin, and 3-carotene... 

Fletcher, D.L. and Halloran, H.R., An evaluation of commercially available marigold concentrate and paprika oleoresin on egg yolk pigmentation. Poultry ScL, 60, 1846, 1981. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

Because of their commercial importance, the pigment composition of paprika (Capsicum annuum) and chilli powder (Capsicum frutescens) have been intensively investigated by various HPLC methods [24-26],... 

An ODS column (250 X 4.6 mm i.d. particle size 6 pm) was applied for the determination of the carotenoid composition of paprika paste. Pigments were extracted three times with methanol and twice with diethyl ether. The combined extract was saponified with 30... 

Pigments were extracted by shaking lg of paprika powder with 3 ml of acetone for 30min. After finishing the extraction, the suspension was centrifuged and the supernatant collected. The procedure was repeated four times. The collected organic phases were diluted to 100 ml with acetone. 

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... 

It was concluded from the data that MAE can be applied for the efficient extraction of carotenoid pigments from paprika powder, however the amount and composition of the extracted pigment depends considerably on the composition of the extracting agent [30],... 

The stability of the pigments of paprika powder under various storage conditions has also been investigated by RP-HPLC. Samples of paprika powders were vacuum packed... 

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].

It was established that neither GLT nor JIP-/KT) are suitable for the enhancement of the stability of carotenoid pigments in paprika powders [32],... 

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].

The effect of saponification on the concentration of carotenoids in fatty foods has also been investigated by RP-HPLC. Sausages containing 5.6 per cent powdered paprika were extracted exhaustively with chloroform-methanol (2 1, v/v). The extracting solvent contained 0.01 per cent butylated hydroxyanisole (BHA). An aliquot of the combined extracts was evaporated to dryness and saponified at 50°C for 5min with 10 per cent KOH in methanol in the presence of 0.01 per cent BHA. Free carotenoid pigments were extracted with diethyl ether, washed with water, dried over anhydrous NajSC and evaporated under... 

A. Levy, S. Harel, D. Palevitch, B. Akiri, E. Menagem and J. Kanner, Carotenoid pigments and / -carotene in paprika fruits (Capsicum spp.) with different genotypes. J. Agric. Food Chem. 43 (1995) 362-366. 

T. Cserhati, E. Forgacs, H. Morais and C. Ramos, Use of a microbore ODS column for the separation of paprika (Capsicum annuum) pigments by high performance liquid chromatography. Pol. J. FoodNutr. Sci. 11/52 (2002) 11-13. 

G. A. Csiktusnadi-Kiss, E. Forgacs, T. Cserhati, T. Mota, H. Morais and A. Ramos, Optimisation of the microwave-assisted extraction of pigments from paprika (Capsicum annuum L.) powders. J. Chromatogr.A 889 (2000) 41 -9. 

H. Morais, A.C. Ramos, T. Cserhati and E. Forgacs, Effects of fluorescent light and vacuum packaging on the rate of decomposition of pigments in paprika (Capsicum annuum) powder determined by reversed-phase high-performance liquid chromatography. J. Chromatogr.A 936 (2001) 139-144. 

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. 

According to literature data, the total pigment content of ripe paprika consists of about 50 to 60 organic compounds, which are stable but different in their structures. Seven of them comprise 90 to 95% of the total pigment content. These are capsanthin, capsorubin, P-carotene, cryptoxanthin, lutein, violaxanthin and zeaxanthin. They mostly consist of 40 carbons and are linear compounds with many conjugated double bonds, and with rings at the ends of the chain. (See Figure 9.6-7)... 

Paprika can be extracted to recover carotenoids, not only with CO2 but also with other gases. For example, by using ethane or ethylene, better results were obtained for the yield, extraction time, and quality of product. The solubilities of carotenoids are better in these gases, which is why the consumption of solvent and the extraction time were reduced. Practically water-free dye-concentrate was recovered by supercritical fluid ethane (under the conditions extraction 250 bar, 45°C separation 46 bar, 45 °C). The separation of pungent substances (capsaicinoids, free fatty acids) from the pigments can be carried out effectively in a continuous, counter-current extraction column with a large number of theoretical plates. 

Figure 9.6-9. Effects of extraction parameters on the total pigment-content of the paprika oil ( Kalocsai Csemege , Hungary).

The optimal extraction pressure for producing paprika oleoresin should be 350 to 500 bar. Higher pressures extract too rapidly the fatty oil, which acts as an entrainer for the pigments. Below 300 bar, the solubility of the pigments is too small, and mainly the fatty oil is extracted. 

MI Mfnguez-Mosquera, D Hornero-Mendez. Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC. J Agric Food Chem 41 1616-1620,1993. 

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