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Knjižnica tehniških fakultet, Maribor (KTFMB)
  • Concentration of colour components in chilli pepper and paprika oleoresins with column chromatography and supercritical fluids [Elektronski vir]
    Perva, Amra ...
    Paprika (Capsicum annum) is one of the oldest and most important natural red colorants used as oleoresin (extract) in foodstuffs industry. Paprika differs from chilli pepper in the concentration of ... pungent (capsacinoids) and colour components (carotenoids), which directly influence the quality and commercial value of a great number of food ingredients. The scope of our study was to investigate the possibility of increasing the colour intensity of paprika oleoresin using column chromatography with different solid adsorbents at atmospheric conditions, as well as its combination with high pressure extrasction of raw material and oleoresins of paprika and chilli pepper. Phase equilibria of the system chilli pepper oleresin-CO2 were investigated and the distribution coefficients of capsaicinoids were calculated. The results are given in terms of separation of pungent components from oleoresin.
    Vir: Proceedings of the 9th Meeting on supercritical fluids, Trieste (Italy) 14-16 June 2004 [Elektronski vir] ([6] f.)
    Vrsta gradiva - prispevek na konferenci
    Leto - 2004
    Jezik - angleški
    COBISS.SI-ID - 8847126

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