earticle

영어

This study discusses the comparison of oxidative stability of extracted oil from red pepper (Capsicum annum) using supercritical carbon dioxide (SCO2) and hexane. The dried red pepper were crushed by a mechanical blender and sieved (500, 700 ㎛) by mesh. Then these samples were stored at −20℃. The SCO2 extraction was performed using a Supercritical Fluid Chromatography/Extraction (SFC/SFE, JASCO, Japan). The SCO2 extractions were carried out at temperatures 40°C, pressures of 15–30 MPa, CO2 flow rates of 2 mL/min. The hexane extraction was performed by magnetic stirring extraction at 4 0℃ for 12 h. A stir was continuously moving at 300 rpm. The extracts were filtered through a CHMLAB No. F1093-125 filter paper and then evaporated using a rotary evaporator. The sample and extracted oil were refrigerated at −20℃ prior to analysis. Capsaicin in red pepper oil was measured by high performance liquid chromatography (HPLC). The fatty acid compositions of red pepper oil were analyzed by gas chromatography (GC). The extracted oil of red pepper will be assayed for total phenolic content (TPC), radical scavening activities (DPPH) and free fatty acid (FFA).