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

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 6, 2001, Pages 2761-2766

  Gnayfeed, M H ^a   Daood, H G ^a   Illes V ^b   Biacs, P A ^a  

^a CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

^b UNIVERSITY OF PANNONIA   (Hungary)

Author keywords

Capsaicinoids; Carotenoids; Paprika; Supercritical extraction; Tocopherols

Indexed keywords

CAPSAICIN DERIVATIVE; CARBON DIOXIDE; CAROTENOID; PROPANE; TOCOPHEROL;

ANALYTIC METHOD; ARTICLE; CARBON DIOXIDE MEASUREMENT; CONTROLLED STUDY; EXTRACTION; FOOD ANALYSIS; NONHUMAN; PEPPER; PRESSURE; QUANTITATIVE ASSAY; TEMPERATURE;

EID: 0034840416     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001292q     Document Type: Article

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