Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent

Author:

Dong Xinrong,Li Xia,Ding Lei,Cui Fuzhi,Tang Zuojiao,Liu Zhonghua

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Evaluation of different solvent systems for the extraction and fractionation of oleoresins from guajillo peepers;Amaya Guerra;Archivos Latinoamericanos de Nutricion,1997

2. Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars;Bae;Food Chemistry,2012

3. Actual requirements on paprika powder for the food industry;Buckenhuskes,2001

4. Extracción convencional de oleorresina de pimentón dulcey picante I. Generalidades, composición, procesos e innovaciones y aplicaciones;Fernández Trujillo;Grasas y aceites,2007

5. Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype

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