Spice Oleoresins Capsicum

Information regarding U.S. production of oleoresins is not available. It is estimated that there is a decline in domestic production of oleoresins of those spices imported in large volume, such as black pepper, capsicums of all types, and turmeric, since these oleoresins are more frequendy produced in the growing areas. However, the manufacture of specialty oleoresins produced from selected imports will continue, and oleoresin production from domestically grown spices is expected to increase (7,8). 

Alkamides are responsible for the sharp, burning or tingling taste associated with herbs and spices such as prickly ash bark (Zan-thoxylum spp.), black pepper (Piper nigrum). Echinacea angustifolia, E. purpurea and cayenne (Capsicum spp.). Capsicum oleoresin contains several phenolic amides including capsaicin. 

Many spices also contain carotenoids. The composition and changes in concentration of different carotenoids during the ripening process in different species of pepper were studied by use of a binary gradient of water/acetone and a C18 RP column (245-247). An isocratic RP HPLC separation of capsanthin and capsorubin in Capsicum annum paprika and oleoresin on a Merck LiChros-pher 100 C18 5-p.m (0.4 X 25 cm) column with CH3CN/2-propanol/ethyl acetate (80 10 10) has been described (248). The carotenoids in saponified extracts of irradiated and ethylene oxide-treated red pepper were determined by HPLC on... 

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