Supercritical CO2 and subcritical propane extraction of pungent paprika and quantification of carotenoids, tocopherols, and capsaicinoids

M. H. Gnayfeed, H. G. Daood, V. Illés, P. A. Biacs

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Ground paprika (Capsicum annuum L.) was extracted with supercritical carbon dioxide (SC-CO2) and subcritical propane at different conditions of pressure and temperature to estimate the yield and variation in carotenoid, tocopherol, and capsaicinoid contents and composition. The yield of paprika extract was found to be affected by the extraction conditions with SC-CO2 but fairly constant at different conditions with subcritical propane. The maximum yields of oleoresin were 7.9 and 8.1% of ground paprika by SC-CO2 and subcritical propane, respectively. The quantitative distribution of carotenoids, tocopherols, and capsaicinoids between paprika extract and powder was influenced by extraction conditions. SC-CO2 was inefficient in the extraction of diesters of xanthophylls even at 400 bar and 55 °C, whereas tocopherols and capsaicinoids were easy to extract at these conditions. Under mild conditions subcritical propane was superior to SC-CO2 in the extraction of carotenoids and tocopherols but less efficient in the extraction of capsaicinoids.

Original languageEnglish
Pages (from-to)2761-2766
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number6
Publication statusPublished - Sep 18 2001



  • Capsaicinoids
  • Carotenoids
  • Paprika
  • Supercritical extraction
  • Tocopherols

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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