Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers |
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| Institution: | 1. Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Largo Donegani 2, 28100 Novara, Italy;2. Endocannabinoid Research Group, Institute of Biomolecular Chemistry, CNR, Via Campi Flegrei 34, 80078 Pozzuoli (NA), Italy;1. College of Food Engineering, Food Engineering Department, University of Campinas, UNICAMP, 13083-862, Campinas, SP, Brazil;2. Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), P.O. Box 40, 11510 Puerto Real, Cádiz, Spain;3. Institute of Chemistry, University of Campinas, UNICAMP, 13083-862, Campinas, SP, Brazil;1. Beijing Key Laboratory of Microanalytical Methods and Instrumentation, MOE Key Laboratory of Bioorganic Phosphorous Chemistry & Chemical Biology, Department of Chemistry, Tsinghua University, Beijing 100084, China;2. China MS Center, Shimadzu (China) Co., Beijing Branch, Beijing 100020, China;1. College of Food Engineering, Food Engineering Department, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil;2. Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), P.O. Box 40, 11510 Puerto Real, Cádiz, Spain;3. Institute of Chemistry, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil;1. Materials Chemistry Research Center, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand;2. Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand |
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| Abstract: | Pressurised hot water extraction (PHWE) was applied to chilies in order to optimise extraction yield of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin, nonivamide). Determination of the optimum extraction procedure was performed by comparison of the yield of the extracts. Capsaicinoids content was determined by HPLC coupled with mass spectrometry. An optimisation study was performed using water as an extraction solvent at constant extraction pressure (20 MPa), extraction temperature ranging from 120 to 240 °C and static extraction time ranging from 5 to 60 min as independent variables. The optimum PHWE conditions for all response variables were estimated; however, PHWE conditions resulting in the highest recovery of capsaicinoids (20 MPa, 200 °C and 10 + 20 min of static extraction time) were chosen for comparison with a conventional Soxhlet extraction (SOX) in the case of seven chili pepper fruit samples (chili peppers of species Capsicum chinenses: Trinidad Scorpion Moruga, Jamaican Hot Red, and Yellow Habanero, chilies of species Capsicum annuum: Yellow Bedder, Ring of Fire, and Chiltepin, chili pepper Tabasco of species Capsicum frutescens) and three chili spices (ground spices from Trinidad Scorpion Moruga, Bhut Jolokia, and Fatalii Red, all of species Capsicum chinenses). |
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| Keywords: | Capsaicinoids Pressurised hot water extraction Soxhlet extraction Central composite design HPLC-MS Chili pepper Food analysis Food composition |
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