Evaluation of the Capsaicinoid Extraction Conditions from Mexican Capsicum chinense Var. Mayapan with Supercritical Fluid Extraction (SFE)

Abstract

Capsaicin (Cp) is a secondary metabolite produced by the Capsicum plant family. This molecule exhibits various biological properties such as antioxidant capacities, anti-obesogenic effects, and antidiabetic properties, among others. However, conventional extraction methods for Cp present several disadvantages including toxicity, extraction time, and low purity. Therefore, the utilization of supercritical fluid extraction techniques represents a viable option for obtaining highly pure and low-toxicity oleoresins (capsaicin-rich extracts). This approach involves the use of CO2 in the supercritical state and finds applicability in the pharmaceutical, food, and cosmetic industries. The Capsicum chinense variety from the Yucatán Peninsula is a crop with significant economic impact in the region, due to having the highest concentrations of Cp in Mexico. This significant characteristic is attributed to its adaptation to the unique conditions (climate, soil, solar radiation, humidity) of the southeastern region of Mexico. The objective of this study was to evaluate the effect of temperature (45 °C, 60 °C), pressure (1450 psi, 2900 psi), and extraction time (60 min, 120 min) on the supercritical fluid extraction of Cp and dihydrocapsaicin (DhCp) from Capsicum chinense Jacq. The results obtained demonstrated that the extraction conditions of 45 °C, 1450 psi, and 60 min yielded the highest concentration of Cp (37.09 ± 0.84 mg/g extract) and DhCp (10.17 ± 0.18 mg/g extract), while the highest antioxidant capacity (91.48 ± 0.24% inhibition) was obtained with 60 °C, 2900 psi, and 60 min. The findings of this study indicate that the lower the pressure and extraction time, the higher the concentrations of Cp and DhCp compared to previous reports. This represents an opportunity for cost reduction in production lines and improved utilization of Capsicum chinense in the agrifood industry through additional optimization processes.

Re-Valorization of Red Habanero Chili Pepper (Capsicum chinense Jacq.) Waste by Recovery of Bioactive Compounds: Effects of Different Extraction Processes

“…Regarding the bioactive compound profile in the extract (Table 3), as expected, in all cases, the extract obtained showed a higher concentration of capsaicin than dihydrocapsaicin; this corresponds to what was reported for the genus C. chinense [17]. Aviles-Betanzos et al [45] reported the highest concentration of capsaicin (37.9 ± 0.84 g kg −1 extract) and dihydrocapsaicin (10.17 ± 0.18 g kg −1 extract) using SFEC at 45 • C, ≈100 bar, and 60 min. The results of capsaicinoids and carotenoids for the evaluated materials are similar to or higher than those found in the literature, which can be explained by the differences in capsicum varieties, maturate stage, or cultivation regions [19].…”

Ultrasound-Assisted Extraction as a Technique for Preparing Improved Infusions as Functional Beverage Bases

“…Over the past 50 years, non-conventional methods have been developed that are more ecological and eco-friendly due to shorter operation time, less use of synthetic and organic chemicals, and better yield and quality of the extract. To increase the overall yield and selectivity of bioactive constituents from plant materials, ultrasound [76], pulsed electric field [77], microwave heating [78], enzymatic digestion [79], ohmic heating, supercritical fluids [80,81] and accelerated solvents (Wasilewski) have been investigated as unconventional methods.…”