Distribution of aflatoxins between extract and extraction residue of paprika using supercritical carbon dioxide

Paprika powder, naturally contaminated with aflatoxins, was extracted by supercritical carbon dioxide at standard conditions (300 bar and 50 degrees C). A lipophilic top phase and an aqueous base phase were obtained. These and the extraction residue were analysed by HPLC for aflatoxins. The main quantity of aflatoxins, about 60% of aflatoxin B-1 and about 70% of aflatoxin B-2 related to the original paprika powder, was found to be located in the extraction residue. This confirms the results of previous studies with other spices and demonstrates that the use for flavouring purposes of supercritical carbon dioxide extracts, rather than natural spice, offers potential application in reducing aflatoxin levels in spiced foods. Copyright (C) 2006 John Wiley & Sons, Ltd.