PMID: 16634288Apr 26, 2006Paper

Distribution of aflatoxins between extract and extraction residue of paprika using supercritical carbon dioxide

Phytochemical Analysis : PCA
Dorothea EhlersRudolf Weber

Abstract

Paprika powder, naturally contaminated with aflatoxins, was extracted by supercritical carbon dioxide at standard conditions (300 bar and 50 degrees C). 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 for flavouring purposes of supercritical carbon dioxide extracts, rather than natural spice, offers potential application in reducing aflatoxin levels in spiced foods.

References

May 1, 1995·Food Additives and Contaminants·P M Scott
Jan 1, 1996·Food Additives and Contaminants·S MacDonald, L Castle

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Citations

Dec 2, 2010·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·L SantosA J Ramos
Apr 11, 2009·Molecular Nutrition & Food Research·Elisabeth ReiterEbrahim Razzazi
Apr 4, 2015·Critical Reviews in Food Science and Nutrition·Lijuan XieYibin Ying
Jun 2, 2009·Analytical and Bioanalytical Chemistry·Gordon S Shephard
Sep 29, 2020·Frontiers in Microbiology·Gabriella MiklósTibor Bartók
Jan 6, 2010·ChemSusChem·Andrew J HuntJames H Clark

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