Extraction of capsaicinoids from chillies (Capsicum frutescens L) and paprika (Capsicum annuum L) using supercritical fluids and organic solvents

Supercritical fluid extraction (SFE) with subsequent HPLC analysis was performed in order to determine the amount of capsaicinoids in paprika and chillie powder samples. The extraction yields obtained by SFE were compared to those obtained by organic solvent extraction and were found to be comparable or slightly lower. The advantages of SFE are shorter extraction times, less sample preparation needed prior to HPLC analysis and fewer interfering peaks in the chromatograms. In addition, the SFE method developed (extraction temperature = 80 degrees C, density = 0.75 g/ml, modifier = 20 mu l water) was shown to be suitable for analysis of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin) that are present over a wide range of concentrations (10-1400 mu g/g) in the samples.