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Paprika Oleoresin

Paprika oleoresin

IUPAC name

(all-E,3R,3'S,5'R)-3,3'-dihydroxy-,-caroten-6'-one (capsanthin)

(all-E,3S,3'S,5R,5'R)-3,3'-dihydroxy-,-carotene-6,6'-dione (capsorubin)

Identifiers

CAS number

Table-in-text

ChEBI

27448

Properties

Molecular formula

C40H56O3 (capsanthin)

C40H56O4 (capsorubin)

Molar mass

584.871 (capsanthin)

600.85 (capsorubin)

Appearance

reddish viscous liquid

Solubility in water

insoluble

Except where noted otherwise, data are given for materials in their standard state (at 25 C, 100 kPa)

Infobox references

Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).

Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.

Uses

Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.

In the United States, paprika oleoresin is listed as a color additive xempt from certification ( Title 21 Code of Federal Regulations part 73) and generally classified as a natural color. In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c.

Names and CAS nos

Trival Name

Preferred Name

AutoNom Name

Cas No.

Capsaicin

8-Methyl-N-vanillyl-trans-6-nonenamide

((E)-8-Methyl-non-6-enoic acid 4-hydroxy-3-methoxy-benzylamide

404-86-4

Capsanthin

(all-E,3R,3'S,5'R)-3,3'-dihydroxy-,-caroten-6'-one

(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-((R)-4-Hydroxy-2,6,6-trimethyl-cyclohex-1-enyl)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethyl-nonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one

465-42-9

Capsorubin

(all-E,3S,3'S,5R,5'R)-3,3'-dihydroxy-,-carotene-6,6'-dione

(2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-Bis-((1R,4S)-4-hydroxy-1,2,2-trimethyl-cyclopentyl)-4,8,13,17-tetramethyl-icosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione

470-38-2

References

^ Prez-Glvez A, Martin HD, Sies H, Stahl W (2003). "Incorporation of carotenoids from paprika oleoresin into human chylomicrons". Br. J. Nutr. 89 (6): 78793. doi:10.1079/BJN2003842. PMID 12828795. 

^ Jarn-Galn M, Nienaber U, Schwartz SJ (1999). "Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide". J. Agric. Food Chem 47 (9): 355864. doi:10.1021/jf9900985. PMID 10552685. 

Categories: Flavors | Food science | Oleoresin

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