PAPRIKA OLEORESIN
Prepared at the 35th JECFA (1989), published in FNP 49 (1990) and in FNP 52 (1992). Metals and arsenic specifications revised at the 59th
JECFA (2002). An ADI 'acceptable' was established at the 14th JECFA (1970)
SYNONYMS Paprika extract, Oleoresin paprika, INS No. 160c
DEFINITION Obtained by solvent extraction of paprika, which consists of the ground fruit pods, with or without the seeds, of Capsicum annuum L and contains the major flavouring and colouring principles of this spice; the major flavouring principle is capsaicin; the major colouring principles are capsanthin and capsorubin; a wide variety of other coloured compounds are known to be present. Only the following solvents may be used: trichloroethylene, acetone, propan-2-ol, methanol, ethanol, hexane. The solvent is subsequently removed.
Chemical names Capsaicin: (E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide
Capsanthin: (3R,3'S,5'R)-3,3'-dihydroxy-beta,kappa-carotene-6-one
Capsorubin: (3S,3'S,5R,5R')-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione
C.A.S. number 68917-78-2
Chemical formula Capsaicin C18H27NO3
Capsanthin C40H56O3
Capsorubin C40H56O4
Formula weight Capsaicin: 305.40
Capsanthin: 584.85
Capsorubin: 600.85
Assay Not less than 500 ASTA Colour Value units
DESCRIPTION Dark red viscous liquid
FUNCTIONAL USES Colour, flavouring agent
