Paprika oleoresin

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Name = Paprika oleoresin
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IUPACName = (3R,5R,6S,3'R,6'R)-5,6-epoxy
-5,6-dihydro-β,ε-carotene-3,3'-diol (capsanthin)(3S,3'S,5R,5'R)-3,3'-dihydroxy-ε,
ε-carotene-6,6'-dione (capsorubin)
OtherNames = lutein 5,6-epoxide (capsanthin)
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CASNo = 465-42-9
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ChEBI = 27448
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Formula = C₄₀H₅₆O₃ (capsanthin)C₄₀H₅₆O₄ (capsorubin)
MolarMass = 584.871 (capsanthin)600.85 (capsorubin)
Appearance = reddish viscous liquid
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Solubility = insoluble
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Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn (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). [cite journal | author=Pérez-Gálvez A, Martin HD, Sies H, Stahl W| title=Incorporation of carotenoids from paprika oleoresin into human chylomicrons | journal=Br. J. Nutr. | volume=89 | issue = 6 | pages= 787–93 | date=2003 |pmid=12828795 | doi=10.1079/BJN2003842]

Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.cite journal | author=Jarén-Galán M, Nienaber U, Schwartz SJ | title=Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide | journal=J. Agric. Food Chem | volume=47 | issue=9 | date=1999 | pages=3558–64 |pmid=10552685 | doi=10.1021/jf9900985]

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 “exempt from certification” ( [http://www.access.gpo.gov/nara/cfr/waisidx_02/21cfr73_02.html] 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.

References