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7695211 
Journal Article 
Effect of extraction conditions of paprika oleoresins on their free radical scavenging and anticancer activity 
Saponjac, VT; Cetojevic-Simin, D; Cetkovic, G; Canadanovic-Brunet, J; Djilas, S; Mandic, A; Tepic, A; , 
2014 
Yes 
Central European Journal of Chemistry
ISSN: 1895-1066
EISSN: 1644-3624 
SCIENDO 
WARSAW 
12 
3 
377-385 
English 
WOS:000328839600011 
Ground spice paprika was extracted with hexane, by conventional Soxhlet procedure (SX oleoresin), and with supercritical carbon dioxide at three different pressures - 20, 30 and 40 MPa (SF20, SF30 and SF40 oleoresins). The effect of extraction method and conditions on the colour intesity of paprika oleoresins, content of alpha-tocopherol, as well as antioxidant and antiproliferative activity was examined. Hexane showed highest selectivity for paprika pigments (886.02 ASTA), while alpha-tocopherol showed highest solubility (3846.9 mg kg(-1)) in supercritical carbon dioxide at 20 MPa. All paprika oleoresins exhibited good superoxide anion radical scavenging activity SF30 being the best superoxide anion radical scavenger. Cell growth activity was evaluated in vitro in human cell lines:cervix epitheloid carcinoma (HeLa), breast adenocarcinoma (MCF7) and colon adenocarcinoma (HT-29). The highest antiproliferative activity was exhibited by SX in MCF7 cell line (IC50=14.28 mg mL(-1)). Extract SF40 produced significant and selective antiproliferative action towards HeLa cell line. These results suggest that paprika oleoresins, due to high antiradical and tumor cell-inhibiting activity, can be regarded as functional food ingredients. 
α-tocopherol; Antioxidant activity; Antiproliferative activity; Extraction; Paprika oleoresin