Paprika Oleoresin


Paprika extract, Oleoresin paprika, INS No. 160c


Obtained by solvent extraction of paprika, which consists of the ground fruit pods, with or without the seeds, of Capsicum annuum L and contains the major flavouring and colouring principles of this spice; the major flavouring
principle is capsaicin; the major colouring principles are capsanthin and capsorubin; a wide variety of other coloured compounds are known to be
present. Only the following solvents may be used: trichloroethylene,
acetone, propan-2-ol, methanol, ethanol, hexane. The solvent is
subsequently removed.

Chemical names

Capsaicin: (E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6 nonenamide
Capsanthin: (3R,3’S,5’R)-3,3′-dihydroxy-beta,kappa-carotene-6-one
Capsorubin: (3S,3’S,5R,5R’)-3,3′-dihydroxy-kappa,kappa-carotene-6,6′- dione
C.A.S. number 68917-78-2

Chemical formula

Capsaicin C18H27NO3
Capsanthin C40H56O3
Capsorubin C40H56O4


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