Cargando…

Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant

Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO(2,) and SC-CO(2) with co-extractant) a...

Descripción completa

Detalles Bibliográficos
Autores principales: Kostrzewa, Dorota, Mazurek, Barbara, Kostrzewa, Marcin, Jóźwik, Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10386050/
https://www.ncbi.nlm.nih.gov/pubmed/37513310
http://dx.doi.org/10.3390/molecules28145438
_version_ 1785081564566126592
author Kostrzewa, Dorota
Mazurek, Barbara
Kostrzewa, Marcin
Jóźwik, Emilia
author_facet Kostrzewa, Dorota
Mazurek, Barbara
Kostrzewa, Marcin
Jóźwik, Emilia
author_sort Kostrzewa, Dorota
collection PubMed
description Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO(2,) and SC-CO(2) with co-extractant) and at different parameters. The results showed that the carotenoid content decreased with the addition of the co-extractant while the fatty acid content and yield increased. It was found that the highest carotenoid content (capsanthin > β-carotene > capsorubin > zeaxanthin > β-cryptoxanthin > violaxanthin) was obtained at 50 °C/45 MPa for SC-CO(2) extraction. Paprika extract rich in polyunsaturated fatty acids (linoleic, oleic, and α-linolenic acid) was obtained at 40 °C/25 MPa for SC-CO(2) with co-extractant. The PUFA/SFA ratios for paprika extract were in agreement with the recommendations of nutritional guidelines. The use of SC-CO(2) for the extraction of Capsicum annuum allowed us to obtain a high-quality, rich in carotenoids and polyunsaturated fatty acids, extract that can be used as a substrate in the industry.
format Online
Article
Text
id pubmed-10386050
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-103860502023-07-30 Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant Kostrzewa, Dorota Mazurek, Barbara Kostrzewa, Marcin Jóźwik, Emilia Molecules Article Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO(2,) and SC-CO(2) with co-extractant) and at different parameters. The results showed that the carotenoid content decreased with the addition of the co-extractant while the fatty acid content and yield increased. It was found that the highest carotenoid content (capsanthin > β-carotene > capsorubin > zeaxanthin > β-cryptoxanthin > violaxanthin) was obtained at 50 °C/45 MPa for SC-CO(2) extraction. Paprika extract rich in polyunsaturated fatty acids (linoleic, oleic, and α-linolenic acid) was obtained at 40 °C/25 MPa for SC-CO(2) with co-extractant. The PUFA/SFA ratios for paprika extract were in agreement with the recommendations of nutritional guidelines. The use of SC-CO(2) for the extraction of Capsicum annuum allowed us to obtain a high-quality, rich in carotenoids and polyunsaturated fatty acids, extract that can be used as a substrate in the industry. MDPI 2023-07-16 /pmc/articles/PMC10386050/ /pubmed/37513310 http://dx.doi.org/10.3390/molecules28145438 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kostrzewa, Dorota
Mazurek, Barbara
Kostrzewa, Marcin
Jóźwik, Emilia
Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant
title Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant
title_full Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant
title_fullStr Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant
title_full_unstemmed Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant
title_short Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant
title_sort carotenoids and fatty acids obtained from paprika capsicum annuum by supercritical carbon dioxide and ethanol as co-extractant
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10386050/
https://www.ncbi.nlm.nih.gov/pubmed/37513310
http://dx.doi.org/10.3390/molecules28145438
work_keys_str_mv AT kostrzewadorota carotenoidsandfattyacidsobtainedfrompaprikacapsicumannuumbysupercriticalcarbondioxideandethanolascoextractant
AT mazurekbarbara carotenoidsandfattyacidsobtainedfrompaprikacapsicumannuumbysupercriticalcarbondioxideandethanolascoextractant
AT kostrzewamarcin carotenoidsandfattyacidsobtainedfrompaprikacapsicumannuumbysupercriticalcarbondioxideandethanolascoextractant
AT jozwikemilia carotenoidsandfattyacidsobtainedfrompaprikacapsicumannuumbysupercriticalcarbondioxideandethanolascoextractant