Effect of temperature on the paprikra oleoresin extraction

Abstract

The aim of this work was to study the effect of temperature on the paprika oleoresin extraction employing an organic dissolvent. Paprika made from peppers (Capsicum annuum L.) variety sweet was employed. The extraction was developed to temperatures of 30, 40, 55 and 70ºC, solute:solvent ratio of 1:5 (m/v) and 100 rpm. Ethanol of 96,4 °GL, quality A was used. The residue obtained was submited to a second extraction with the same conditions of the first. The extraction to 30ºC was the most adequated taking into account the greater mass of carotenoid compounds obtained. The extraction times to 30ºC were 30 min and 15 min, for the first and second extraction stages, respectively. The oleoresin obtained reached 1530 ASTA units.