OLEORESINS FROM RED HOT PEPPER - EXTRACTION AND APPLICATION

Pepper (Capsicum annuum L.) as widely distributed vegetable crop in the world is an excellent source of nutritive and biologically active compounds. The characteristic compounds, capsaicinoids and carotenoids, highlight the importance of the red hot pepper varieties and their oleoresin extracts in the food and pharmaceutical industry. In the Ph.D. thesis was studied the possibility for a separate and integral utilization of the red hot pepper for obtaining the oleoresins from pericarp, placenta, seeds and stalk. Pre-treatment of the raw material (drying, separation of anatomical structures i.e. pericarp, placenta and seeds, and determination of theirs physico-chemical characteristics and determination of the he characteristic bioactive compounds: capsaicinoids, carotenoids and volatiles was studied, also. The second part of the Ph.D. thesis was focused of the determination of the optimal conditions for isolation of the bioactive capsaicinoids and coloured compounds, through comparative following of the thermodynamical parameters by application of organic solvents and supercritical fluids. Influence of the working parameters: temperature, time, pressure, solid to liquid phase ratio, density, type of solvents, and particle size of raw material on the yield of extract and content of capsaicinoids, colour compounds and volatiles was studied. Modelling of the experimental phase data by application of mathematical methods was performed. Re-utilization of seed and stalk from red hot pepper in form of extracts for development of new formulations as edible films, biopesticides and nanoemulsions was studied, also.Paprika (Capsicum annuum L.), ki je v svetu široko razširjen zelenjavni pridelek, predstavlja odličen vir hranilnih in biološko aktivnih spojin. Karotenoidi in kapsaicinodi iz rdeče pekoče paprike ter njihovi oljni oleoresini so postali zanimivi zlasti v živilski in farmacevtski industriji. V doktorski disertaciji smo raziskovali pridobivanje oleoresinov iz celotnega ploda pekoče paprike t.j. pericarpa, posteljice, semena in peclja. Svež material smo posušili nato smo ločili strukture med seboj ter jim določili fizikalno-kemijske lastnosti. Materialu smo določili tudi nekatere bioaktivne snovi kot so: kapsaicionidi in karotenoidi ter druge hlapne snovi. V drugem delu doktorske disertacije smo se osredotočili na določitev optimalnih parametrov za izolacijo bioaktivnih kapsaicionidov ter drugih hlapnih snovi s pomočjo superkritične ekstrakcije ter klasične ekstrakcije z organskimi topili. Raziskovali smo vpliv parametrov kot so: temperatura, čas, tlak, razmerje trdno proti tekoče, gostota, vrsta topila ter velikost delcev svežega materiala na učinkovitost ekstrakcije. Ekstraktom smo določili vsebnost kapsaicinoidov, barvnih komponent ter hlapnih snovi. Nato smo eksperimentalno določene podatke korelirali z matematičnim modelom. V nadaljevanju smo ekstrakte iz peclja in semena uporabili za razvoj novih formulacij v obliki filmov, biopesticidov in emulzij