Characterization and extraction of oleoresin from paprika (Capsicum annuum) applying ethyl alcohol as an organic solvent with a moderate impact on the environment

Abstract

Objectives: To characterize and extract oleoresin from paprika bell pepper (Capsicum annuum) Papriking variety, using 95% ethyl alcohol as solvent. Methodology: The study was carried out at the Food Technology Laboratory of the Universidad Nacional de Barranca. A total of 60 kg of fresh Papriking chili bell pepper was used, then by a dehydration process it was transformed into a 10.6 kg powdered sample. For oleoresin extraction, the samples were mixed with 95% ethyl alcohol in a 1:25 ratio and boiled at 78.5 °C for 4, 6 and 8 hours; physicochemical analysis was then performed. Three treatments (4, 6 and 8 hours) and three replicates per treatment were used. The balance of matter made it possible to calculate the oleoresin extraction yield. The ANOVA and Tukey test was used to determine the best oleoresin extraction time. Results: physicochemical analysis of oleoresin at 8 hours: peroxide value 0 meq-kg, refractive index 1.451±0.0005, viscosity 82.527±0.015 cp, density 0.950±0.001 g/ml, iodine value 159.034±0.05 mg. KI/kg, anisidine index 0.917±0.015%, and acidity index 6.637±0.02 mgKOH/g. The optimum processing time was 8 hours, at a boiling temperature of 78.5°C, where a yield of 16 27% and a color intensity of 996.332 degrees ASTA were obtained. Conclusion: The use of 95% ethyl alcohol as a solvent constitutes a good alternative for the extraction of oleoresin from paprika chili.