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Solvent extraction and quantification of capsaicinoids from Capsicum chinense

Paper ID Volume ID Publish Year Pages File Format Full-Text
19378 43062 2011 6 PDF Available
Title
Solvent extraction and quantification of capsaicinoids from Capsicum chinense
Abstract

Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. In the absence of in depth information on capsaicinoid extraction from habañero peppers, this work was undertaken to examine the processing parameters for solvent extraction of capsaicinoids from whole habañero peppers (Capsicum chinense) and their various parts. The effects of solvent type (ethanol, acetone and acetonitrile), pepper part(s) (seeds, shells), tissue preparation (freeze and oven drying), and time on capsaicinoid recovery (capsaicin and dihydrocapsaicin) were evaluated. Across all solvents, capsaicin yields were on average 16, 5 and 8 mg/g dry pepper part for seeds, shells and whole peppers, respectively. Dihydrocapsaicin yield ranged from 0.65 to 9.17 mg/g dry pepper depending on interaction between parts and preparation. Overall, higher yields of capsacinoids were obtained from oven-dried peppers using acetone as the solvent.

Research highlights▶ Solvent and pepper preparation interactions had a significant effect on parts containing larger quantities of capsacinoids i.e seeds and whole peppers (with seed fractions). ▶ For fresh pepper preparations, ethanol and acetonitrile were found to be the most effective solvents while acetone performed better on dried peppers/parts. ▶ In extraction process development, it is important to examine capsaicionoid yields from various pepper parts in effort to better understand factors such as composition and structural heterogeneity of the Capsicum fruits that contribute to successful product recovery. Seeds were found to contain larger amounts of capsaicinoids in comparison to shells. However, whole peppers containing fractions of the two parts would serve as a more practical processing choice. ▶ A positive correlation was observed between capsaicin and dihydrocapsaicin extracted.

Keywords
Habanero peppers; Capsaicin; Dihydrocapsaicin; Extraction; Ethanol; Acetone; Acetonitrile
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Solvent extraction and quantification of capsaicinoids from Capsicum chinense
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 4, October 2011, Pages 340–345
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us