| Revision as of 10:16, 6 March 2012 editBeetstra (talk | contribs)Edit filter managers, Administrators172,031 edits Saving copy of the {{chembox}} taken from revid 480462153 of page Paprika_oleoresin for the Chem/Drugbox validation project (updated: 'ChEBI', 'CASNo'). |
Latest revision as of 07:56, 22 July 2024 edit 122.151.97.68 (talk) Added link to "capsaicin" |
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{{ambox | text = This page contains a copy of the infobox ({{tl|chembox}}) taken from revid of page ] with values updated to verified values.}} |
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{{chembox |
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| verifiedrevid = 357019495 |
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| verifiedrevid = 480469905 |
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| Name = Paprika oleoresin |
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| ImageFile = Paprika oleoresin.svg |
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| Name = Paprika oleoresin |
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| ImageFile = Paprika oleoresin.svg |
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| ImageSize = 250px |
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| ImageName = |
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| ImageSize = 250px |
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| ImageCaption = Major chemical components of paprika oleoresin |
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| ImageFile1 = |
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| IUPACName = (3''R'',3′''S'',5′''R'')-3,3′-dihydroxy-β,κ-caroten-6′-one (capsanthin)<br /> |
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| ImageSize1 = 250px |
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(3''S'',5''R'',3′''S'',5′''R'')-3,3′-dihydroxy-κ,κ-carotene-6,6′-dione (capsorubin) |
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| OtherNames = {{Unbulleted list |
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| IUPACName = (all-E,3R,3'S,5'R)-3,3'-dihydroxy-β,κ-caroten-6'-one (capsanthin)<br /> |
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| Paprika extract |
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(all-E,3S,3'S,5R,5'R)-3,3'-dihydroxy-κ,κ-carotene-6,6'-dione (capsorubin) |
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| Paprika color |
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| OtherNames = |
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| Section1 = {{Chembox Identifiers |
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| CASNo_Ref = {{cascite|correct|??}} |
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| CASNo = <!-- blanked - oldvalue: Table-in-text --> |
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| ChEBI_Ref = {{ebicite|correct|EBI}} |
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| ChEBI = <!-- blanked - oldvalue: 27448 --> |
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}} |
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| Section2 = {{Chembox Properties |
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| Formula = C<sub>40</sub>H<sub>56</sub>O<sub>3</sub> (capsanthin) |
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C<sub>40</sub>H<sub>56</sub>O<sub>4</sub> (capsorubin) |
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| MolarMass = 584.871 (capsanthin) |
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600.85 (capsorubin) |
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| ChemSpiderID = NA |
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| Appearance = reddish viscous liquid |
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| Density = |
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| Solubility = insoluble |
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|Section1={{Chembox Identifiers |
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| CASNo_Ref = {{cascite|changed|??}} |
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| Coordination = |
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| CASNo = 68917-78-2 |
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| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} |
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| ChemSpiderID = none |
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| PubChem = 11980947 |
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| ChEBI_Ref = {{ebicite|changed|EBI}} |
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| ChEBI = 27448 |
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| Section7 = {{Chembox Hazards |
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|Section2={{Chembox Properties |
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| Formula = C<sub>40</sub>H<sub>56</sub>O<sub>3</sub> (capsanthin) |
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C<sub>40</sub>H<sub>56</sub>O<sub>4</sub> (capsorubin) |
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| MolarMass = 584.87 g/mol (capsanthin) |
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| SPhrases = |
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600.85 g/mol (capsorubin) |
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| Appearance = Reddish viscous liquid |
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| Solubility = Insoluble |
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'''Paprika oleoresin''' (also known as '''paprika extract''' and '''oleoresin paprika''') is an oil-soluble extract from the fruits of '']'' or '']'', and is primarily used as a colouring and/or flavouring in food products. It is composed of ] and ] and ], the main colouring compounds (among other ]s).<ref>{{cite journal |vauthors=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 | year=2003 |pmid=12828795 | doi=10.1079/BJN2003842| doi-access=free }}</ref> Commercial products are generally standardized to contain 7% total caretinoids. It is much milder than ], often containing relatively little ].<ref>{{cite web |last1=Cantrill |first1=Richard |title=Paprika extract (CTA) 2008 - Page 2(11) PAPRIKA EXTRACT Chemical and Technical Assessment (CTA) |url=https://www.fao.org/fileadmin/templates/agns/pdf/jecfa/cta/69/Paprika_extract.pdf |website=fao.org|quote=Paprika extract used to colour foods has, in contrast to the oleoresin used as a flavouring agent , a very low content of capsaicin and hence little or no pungency.}}</ref> |
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Extraction is performed by percolation with a variety of solvents, primarily ], which are removed prior to use. Vegetable oil is then added to ensure a uniform color saturation.<ref name="Jarén-Galán_1999">{{cite journal |vauthors=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 | year=1999 | pages=3558–64 |pmid=10552685 | doi=10.1021/jf9900985}}</ref> |
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==Uses== |
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Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets, ketchup, soups, fish fingers, chips, pastries, fries, dressings, seasonings, jellies, bacon, ham, ribs, and among other foods even cod fillets.<ref>{{cite web|url=https://healthknight.com/paprika-extract-e160c-side-effects-benefits |title=Paprika Extract (E160c) – Overview, Uses, Side Effects & More |publisher=HealthKnight |access-date=2022-04-13}}</ref> In poultry feed, it is used to deepen the colour of egg yolks. |
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In the United States, paprika oleoresin is listed as a color additive “exempt from certification”.<ref>{{Cite web |url=http://www.access.gpo.gov/nara/cfr/waisidx_02/21cfr73_02.html |title=Title 21 Code of Federal Regulations, part 73 |access-date=2008-08-12 |archive-url=https://web.archive.org/web/20090509082220/http://www.access.gpo.gov/nara/cfr/waisidx_02/21cfr73_02.html |archive-date=2009-05-09 |url-status=dead }}</ref> In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c. |
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==Names and CAS nos== |
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{| class="wikitable" |
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! Trivial Name |
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! Preferred{{Citation needed|date=May 2020}} Name |
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! AutoNom Name |
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! Cas No. |
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|- |
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| Capsaicin |
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| 8-Methyl-N-vanillyl-trans-6-nonenamide |
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| (E)-8-Methyl-non-6-enoic acid 4-hydroxy-3-methoxy-benzylamide |
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| 404-86-4 |
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| Capsanthin |
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| (all-E,3R,3'S,5'R)-3,3'-dihydroxy-β,κ-caroten-6'-one |
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| (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-((R)-4-Hydroxy-2,6,6-trimethyl-cyclohex-1-enyl)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethyl-nonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one |
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| 465-42-9 |
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|- |
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| Capsorubin |
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| (all-E,3S,3'S,5R,5'R)-3,3'-dihydroxy-κ,κ-carotene-6,6'-dione |
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| (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-Bis-((1R,4S)-4-hydroxy-1,2,2-trimethyl-cyclopentyl)-4,8,13,17-tetramethyl-icosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione |
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| 470-38-2 |
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==References== |
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<references /> |
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] |
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