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Extraction of chili, black pepper, and ginger with near-critical CO2, propane, and dimethyl ether: analysis of the extracts by quantitative nuclear magnetic resonance.
J Agric Food Chem. 2003 Aug 13; 51(17):4853-60.JA

Abstract

Ginger, black pepper, and chili powder were extracted using near-critical carbon dioxide, propane, and dimethyl ether on a laboratory scale to determine the overall yield and extraction efficiency for selected pungent components. The temperature dependency of extraction yield and efficiency was also determined for black pepper and chili using propane and dimethyl ether. The pungency of the extracts was determined by using an NMR technique developed for this work. The volatiles contents of ginger and black pepper extracts were also determined. Extraction of all spice types was carried out with acetone to compare overall yields. Subcritical dimethyl ether was as effective at extracting the pungent principles from the spices as supercritical carbon dioxide, although a substantial amount of water was also extracted. Subcritical propane was the least effective solvent. All solvents quantitatively extracted the gingerols from ginger. The yields of capsaicins obtained by supercritical CO(2) and dimethyl ether were similar and approximately double that extracted by propane. The yield of piperines obtained by propane extraction of black pepper was low at approximately 10% of that achieved with dimethyl ether and CO(2), but improved with increasing extraction temperature.

Authors+Show Affiliations

Catchpole OJ
Industrial Research Limited, P.O. Box 31-310, Lower Hutt, New Zealand. o.catchpole@irl.cri.nz
Grey JB
No affiliation info available
Perry NB
No affiliation info available
Burgess EJ
No affiliation info available
Redmond WA
No affiliation info available
Porter NG
No affiliation info available

MeSH

CapsicumCarbon DioxideCatecholsFatty AlcoholsGingerMagnetic Resonance SpectroscopyMethyl EthersPiper nigrumPlant ExtractsPropaneSolvents

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12903935

Citation

Catchpole, Owen J., et al. "Extraction of Chili, Black Pepper, and Ginger With Near-critical CO2, Propane, and Dimethyl Ether: Analysis of the Extracts By Quantitative Nuclear Magnetic Resonance." Journal of Agricultural and Food Chemistry, vol. 51, no. 17, 2003, pp. 4853-60.
Catchpole OJ, Grey JB, Perry NB, et al. Extraction of chili, black pepper, and ginger with near-critical CO2, propane, and dimethyl ether: analysis of the extracts by quantitative nuclear magnetic resonance. J Agric Food Chem. 2003;51(17):4853-60.
Catchpole, O. J., Grey, J. B., Perry, N. B., Burgess, E. J., Redmond, W. A., & Porter, N. G. (2003). Extraction of chili, black pepper, and ginger with near-critical CO2, propane, and dimethyl ether: analysis of the extracts by quantitative nuclear magnetic resonance. Journal of Agricultural and Food Chemistry, 51(17), 4853-60.
Catchpole OJ, et al. Extraction of Chili, Black Pepper, and Ginger With Near-critical CO2, Propane, and Dimethyl Ether: Analysis of the Extracts By Quantitative Nuclear Magnetic Resonance. J Agric Food Chem. 2003 Aug 13;51(17):4853-60. PubMed PMID: 12903935.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction of chili, black pepper, and ginger with near-critical CO2, propane, and dimethyl ether: analysis of the extracts by quantitative nuclear magnetic resonance. AU - Catchpole,Owen J, AU - Grey,John B, AU - Perry,Nigel B, AU - Burgess,Elaine J, AU - Redmond,Wayne A, AU - Porter,Noel G, PY - 2003/8/9/pubmed PY - 2003/10/22/medline PY - 2003/8/9/entrez SP - 4853 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 17 N2 - Ginger, black pepper, and chili powder were extracted using near-critical carbon dioxide, propane, and dimethyl ether on a laboratory scale to determine the overall yield and extraction efficiency for selected pungent components. The temperature dependency of extraction yield and efficiency was also determined for black pepper and chili using propane and dimethyl ether. The pungency of the extracts was determined by using an NMR technique developed for this work. The volatiles contents of ginger and black pepper extracts were also determined. Extraction of all spice types was carried out with acetone to compare overall yields. Subcritical dimethyl ether was as effective at extracting the pungent principles from the spices as supercritical carbon dioxide, although a substantial amount of water was also extracted. Subcritical propane was the least effective solvent. All solvents quantitatively extracted the gingerols from ginger. The yields of capsaicins obtained by supercritical CO(2) and dimethyl ether were similar and approximately double that extracted by propane. The yield of piperines obtained by propane extraction of black pepper was low at approximately 10% of that achieved with dimethyl ether and CO(2), but improved with increasing extraction temperature. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12903935/Extraction_of_chili_black_pepper_and_ginger_with_near_critical_CO2_propane_and_dimethyl_ether:_analysis_of_the_extracts_by_quantitative_nuclear_magnetic_resonance_ DB - PRIME DP - Unbound Medicine ER -