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A Study on Detection of Residual Solvent, Ethoxyquin and Color Stability in Oleoresin Paprika Extracts  

Lee, Seon-Ok (Dept. of Food & Drug Analysis, Food & Drug Administration Seoul Regional Office)
Kyung, Suk-Hun (Dept. of Applied Biol. and Chem., Kon-Kuk University)
Park, Kil-Dong (Dept. of Food Industry Korea Health Industry Development Institute)
Kang, Hee-Gon (Seoul Metropolitan Government Institute of Health & Environment)
Park, Joo-Sung (Seoul Metropolitan Government Institute of Health & Environment)
Lee, See-Kyung (Dept. of Applied Biol. and Chem., Kon-Kuk University)
Publication Information
Applied Biological Chemistry / v.45, no.2, 2002 , pp. 77-83 More about this Journal
Abstract
Effects of ethoxyquin on the color stability of oleoresin paprika extracts and amount of residual ethoxyquin, a color stabilizer, in commercial extracts were determined. The oleoresin paprika extracts dissolved in ethanol gave the highest maximum photo-absorbency at 444-458 nm, with the color index of United States product 2-6 times higher than that produced in India. The residual solvents in oleoresin paprika extracts were mainly acetone and methanol, although some other extracts also contained small amounts of hexane. HPLC analysis was determined as a proper analytical method for residual ethoxyquin assay in the oleoresin paprika extracts, particularly when hexane was used as a solvent. The residual ethoxyquins were detected in the extracts produced in US and Spain which had relatively high color indices.
Keywords
ethoxyquin; antioxitant; paprika; color index;
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