Paprika powders

Paprika, powdered spice, orange-red, paprika oleoresin as food colorant... 

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. 

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... 

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 hydrodynamics are mainly influenced by the size and form of the particles and by the particle size distribution, which in most cases should be in a range between 0.4 and 0.8 mm. Too small particle sizes can cause channelling which, for example, can occur during the extraction of paprika powder, egg-yolk powder, cocoa powder, and algae powder. Fibrous feed materials such as ginger, black- and green-tea, and paprika have a tendency to swell and block the filters at the outlet of the extractor. The mechanism of transport in the solid phase proceeds in the following parallel and consecutive steps. 

Work Item H determination of aflatoxin Bi and total aflatoxins by immunoaffinity column clean-up and HPLC in fig paste, pistachios, peanut butter and paprika powder. 

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... 

EN 1787 1996 2000 DIF containing cellulose by ESR spectroscopy pistachio nuts, paprika powder... 

MAE applications in the literature include for example extraction of capsaicinoids from capsicum fruit (59), PBDEs from marine biological tissues (60), pesticides from vegetables (61) and pigments from paprika powder (62). 

AOAC International (2000a) Aflatoxin B1 and total aflatoxins in peanut butter, pistachio paste, tig paste, and paprika powder immunoaffinity column-liquid chromatography with postcolumn derivatization. In Official methods of analysis of AOAC International, 17th ed. Gaithersburg, MD, USA, AOAC International (AOAC Method 999.07). 

Stroka, J., Anklam, E., Jorissen, U. Gilbert, J. (2000) Immunoaffinity column cleanup with liquid chromatography using post-column bromination for detenriination of atlatoxins in peanut butter, pistachio paste, fig paste, and paprika powder collaborative study. J. AOAC Int. 83, 320-340. 

As to antioxidants, paprika fruit contains ascorbic acid and several isomers of tocopherol. The pulp distributed mainly a-tocopherol while the seeds contained y -tocopherol as the abundant isomer /Fig.3/. Despits the high biological activity of y -tocopherol, its content in paprika seeds is not of high technological importance especially when the seeds are ground together with the paprika powders /Table I/. The most effective amount of tocopherol was found in the pulp of the fruit. 

Sudan 1 dye was extracted from chilli powder and detected using Au NPs in concentration as low as 48 ng in 1 g of powder (Cheung et al. 2010). Recently, Jahn and co-workers employed enzymatically generated Ag NPs prepared by a bottom-up and self-organizing procedure (see Sect. 3.4.2.1), in combination with a lipophilic sensor layer for the detection of water-insoluble azo-dye Sudan III in real food matrix, paprika products (Jahn et al. 2015). The surface modification consisted of self-assembled aliphatic hydrocarbons with a thiol moiety forming hydrophobic monolayer on the SERS substrate. The resulting layer repelled unwanted water-soluble analytes from the surface whereas water-insoluble ones were adsorbed and detected by SERS. The riboflavin was introduced as a water-soluble competitor, which is part of the relevant food matrices. Sudan 111 dye was detected down to 9 pmol 1 concentration from paprika powder extract in the methanol. Beside this, lipophilic sensor layer can also be applied for further analytical tasks for which it is beneficial to discriminate water-soluble from insoluble substances. 

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