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Ehlers D.,
Czech E., Quirin K.-W. and Weber R.: Distribution of Aflatoxins between Extract
and Extraction Residue of Paprika using Supercritical Carbon Dioxide. Phytochemical
Analysis 17 (2006), 114-120 (in English)
Abstract
Paprika
powder, naturally contaminated with aflatoxins, was extracted by supercritical
carbon dioxide at standard conditions (300 bar and 50
oC). A lipophilic top phase and an aqueous base phase were
obtained. These and the extraction residue were analysed by HPLC for
aflatoxins. The main quantity of aflatoxins, about 60% of aflatoxin B1
and about 70% of aflatoxin B2 related to the original paprika
powder, was found to be located in the extraction residue. This confirms the
results of previous studies with other spices and demonstrates, that the use of
supercritical carbon dioxide extracts, rather than natural spice, for
flavouring purposes, offers potential application in reducing aflatoxin levels
in spiced foods.
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