Microwave-Assisted Extraction of Capsaicinoids From Capsicum Fruit

Williams, Opal J.; Raghavan, G.S.V.; Orsat, Valérie; Dai, Jia Le

doi:10.1111/j.1745-4514.2004.tb00059.x

Cited by 52 publications

(22 citation statements)

References 11 publications

(11 reference statements)

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“…It has been demonstrated that microwave energy had the capacity of enhancing the extraction yields of the target compounds as opposed to conventional methods (Dai et al 1999(Dai et al , 2001Martino et al 2006;Nemes 2007;Williams et al 2004;Yang et al 2004). The enhancing effect of microwaves is due to the interactions between the electric component of the microwave field with the dipolar molecules and the ionic species present in the extraction mixtures (solvent/reagent+sample; Meda et al 2005;Orsat et al 2005;Raghavan et al 2005).…”

Section: Introductionmentioning

confidence: 97%

Microwave-Assisted Extraction of Secoisolariciresinol Diglucoside—Method Development

Nemes

Orsat

2009

Food Bioprocess Technol

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An optimized microwave-assisted extraction (MAE) method was developed for extracting secoisolariciresinol diglucoside (SDG) from flaxseed. This paper presents the optimization of factors for maximizing the extraction yield of SDG. This work was conducted using the experimental domain identified in a previous study by means of screening designs, that is, samples of 1 g defatted flaxseed meal (DFM) were extracted with 50 ml NaOH of concentration of 0.5-1 M, at microwave power levels of 60-360 W, for 3-9 min, with the microwave power applied intermittently (power on 30 s/min) and continuously (power on 60 s/min). The MAE of SDG was maximized when 1 g DFM was extracted with 50 ml 0.5 M NaOH, at 135 W, for 3 min in intermittent power mode (power on 30 s/min). The optimized MAE achieved a 6% increase in the extraction yield (21.45 mg SDG per gram DFM) as opposed to a direct hydrolysis method (20.22 mg SDG per gram DFM). The MAE of SDG was governed by the microwave-NaOH interaction, which had a curvilinear dependence on the microwave power level, and linear dependence on the NaOH concentration. The microwave-induced effects accounted for a 10% increase in the SDG extraction yield (21.45 mg SDG per gram DFM) as opposed to a microwaveless control method (19.45 mg SDG per gram DFM). The optimized MAE method has good repeatability, a 97% recovery of the target compound; it is fast and efficient and can be used for precise quantification of SDG in flaxseed.

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Section: Introductionmentioning

confidence: 97%

Microwave-Assisted Extraction of Secoisolariciresinol Diglucoside—Method Development

Nemes

Orsat

2009

Food Bioprocess Technol

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“…Many different techniques have been employed for the extraction of capsaicinoids from pepper, such as maceration [11], magnetic stirring [12], enzymatic extraction [13], ultrasound-assisted extraction [14], Soxhlet [15], extraction by supercritical fluids [16], extraction by pressurized liquids [17] and microwave-assisted extraction [18,19]. The conventional extraction methods, like Soxhlet extraction, which have been employed for decades, need long extraction times and require relatively large quantities of solvent [20].…”

Section: E-mail Address: Miguelpalma@ucaes (M Palma)mentioning

confidence: 99%

Ultrasound-assisted extraction of capsaicinoids from peppers

Barbero

Liazid

Palma

et al. 2008

Talanta

194

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The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10-60• C), the extraction time (2-25 min), the quantity of sample (0.2-2 g), and the volume of solvent (15-50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50• C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D. < 3%) have been determined. The capsaicinoids extracted have been analysed by HPLC with fluorescence detection and using monolithic columns for the chromatographic separation. The method developed has been employed for the quantification of the various capsaicinoids present in different varieties of hot peppers cultivated in Spain.

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“…These compounds are secondary metabolites produced in the placenta of the fruit (Minamiyama, Kinoshita, Inaba, & Inoue, 2005). The most important members of this group are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin (Williams, Raghavan, Orsat, & Dai, 2004). Capsaicin and dihydrocapsaicin constitute approximately 90% of total capsaicinoids content of chili peppers, capsaicin being the most abundant (Govindarajan, 1986;Iwai, Suzuki, & Fujiwake, 1979;Kawada, Watanare, Katsura, Takami, & Iwai, 1985;Kosuge & Furuta, 1970).…”

Section: Introductionmentioning

confidence: 99%