Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction

Journal of the Science of Food and Agriculture

Volumn 97, Issue 6, 2017, Pages 1894-1903

  Gu, Ling Biao ^a   Pang, Hui Li ^a   Lu, Ke Ke ^a   Liu, Hua Min ^a,b   Wang, Xue De ^b   Qin, Guang Yong ^a  

^a ZHENGZHOU UNIVERSITY   (China)

^b HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

fragrant red pepper seed oil; physicochemical properties; response surface methodology; subcritical butane extraction; volatile flavor compounds

Indexed keywords

BUTANE; VEGETABLE OIL;

CHEMISTRY; DEVICES; EVALUATION STUDY; FRACTIONATION; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION; PEPPER; PLANT SEED; PROCEDURES;

BUTANES; CAPSICUM; CHEMICAL FRACTIONATION; OXIDATION-REDUCTION; PLANT OILS; SEEDS;

EID: 84987677292     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7992     Document Type: Article

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