Extraction of chili, black pepper, and ginger with near-critical CO2, propane, and dimethyl ether: Analysis of the extracts by quantitative nuclear magnetic resonance

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 17, 2003, Pages 4853-4860

  Catchpole, Owen J ^a   Grey, John B ^a   Perry, Nigel B ^b   Burgess, Elaine J ^b   Redmond, Wayne A ^b   Porter, Noel G ^c  

^a CALLAGHAN INNOVATION   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Black pepper; Capsaicin; Chili; Extraction; Ginger; Gingerol; Near critical; Piperine; Pungent; Quantitative NMR; Spices

Indexed keywords

CAPSAICIN; CARBON DIOXIDE; DIMETHYL ETHER; GINGEROL; PIPERINE; PROPANE;

ARTICLE; BLACK PEPPER; FOOD ANALYSIS; FOOD COMPOSITION; GINGER; PEPPER; PROTON NUCLEAR MAGNETIC RESONANCE; QUANTITATIVE ANALYSIS; SUPERCRITICAL FLUID EXTRACTION;

CAPSICUM; CARBON DIOXIDE; FATTY ALCOHOLS; GINGER; MAGNETIC RESONANCE SPECTROSCOPY; METHYL ETHERS; PIPER NIGRUM; PLANT EXTRACTS; PROPANE; SOLVENTS;

PIPER NIGRUM; ZINGIBER OFFICINALE;

EID: 0041559991     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0301246     Document Type: Article

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