Tag: Chemical extraction

Carrots are renowned for their high provitamin A content, with some varieties containing as much as 12,950±5.0 µg/100g of beta-carotene. To accurately measure beta-carotene in carrots, precise analytical methods are essential, typically involving a solvent-based extraction followed by sophisticated instrumental analysis.

The world's most popular psychoactive substance, caffeine, was first isolated in its pure, crystalline form by German chemist Friedlieb Ferdinand Runge in 1819. Today, pure caffeine is not something you would find naturally in your daily cup of coffee or tea, but is a highly concentrated, processed product derived from plants.

Over 90% of soybeans in the U.S. are genetically modified (GMO), and a significant portion is processed into additives like soy lecithin. Many consumers are questioning this ubiquity, and for good reason; understanding why to avoid soy lecithin reveals deeper concerns about food sourcing and processing.

The pungent flavor of black pepper comes from an alkaloid called piperine. Extracting piperine from black pepper is a standard procedure in organic chemistry labs, demonstrating fundamental principles of solvent extraction and purification. The process involves using a suitable solvent to dissolve the piperine, separating it from other compounds, and recrystallizing it to isolate the pure yellow crystals.

Over 95% of the keywords researched online have a search volume of up to 10, indicating a high demand for specific, detailed information. This reflects a growing consumer curiosity about the food they consume, including the question: what are considered processed oils?