Abstract Supercritical ßuid extraction (SFE) with
subsequent HPLC analysis was performed in order to
determine the amount of capsaicinoids in paprika and
chillie powder samples. The extraction yields obtained
by SFE were compared to those obtained by organic
solvent extraction and were found to be comparable or
slightly lower. The advantages of SFE are shorter extraction
times, less sample preparation needed prior
to HPLC analysis and fewer interfering peaks in the
chromatograms. In addition, the SFE method developed
(extraction temperature"80 ¡C, density"
0.75 g/ml, modiÞer"20 ll water) was shown to be suitable
for analysis of capsaicinoids (capsaicin, dihydrocapsaicin,
nordihydrocapsaicin) that are present over a wide
range of concentrations (10Ð1400 lg/g) in the samples.