Novel approaches to extraction methods in recovery of capsaicin from habanero pepper (CNPH 15.192)

Abstract

Introduction:The objective of this study was to compare three capsaicin extraction methods: Shoxlet, Ultrasound-assisted Extraction (UAE), and Shaker-assisted Extraction (SAE) from Habanero pepper, CNPH 15.192.Materials and Methods:The different parameters evaluated were alcohol degree, time extraction, and solid–solvent ratio using response surface methodology (RSM).Results:The three parameters found significant (p < 0.05) were for UAE and solvent concentration and extraction time for SAE. The optimum conditions for the capsaicin UAE and SAE were similar 95% alcohol degree, 30 minutes and solid–liquid ratio 2 mg/mL. The Soxhlet increased the extraction in 10–25%; however, long extraction times (45 minutes) degraded 2% capsaicin.Conclusion:The extraction of capsaicin was influenced by extraction method and by the operating conditions chosen. The optimized conditions provided savings of time, solvent, and herbal material. Prudent choice of the extraction method is essential to ensure optimal yield of extract, thereby making the study relevant and the knowledge gained useful for further exploitation and application of this resource.SUMMARY Habanero pepper, line CNPH 15.192, possess capsaicin in higher levels when compared with others speciesHigher levels of ethanolic strength are more suitable to obtain a higher levels of capsaicinBox-Behnken design indicates to be useful to explore the best conditions of ultrasound assisted extraction of capsaicin. Abbreviations used: Nomenclature UAE: Ultrasound-assisted Extraction; SAE: Shaker-assisted Extraction.

Changes in the physicochemical, rheological, biological, and sensorial properties of habanero chili pastes affected by ripening stage, natural preservative and thermal processing

“…Additionally, thermal processing improved significantly (p<0.05) the TPC in all cases, obtaining the highest values of TPC for samples added with LEO in pastes of both ripening stages. According to Martins et al (2017), the dehydration of a food matrix may improve phenolic compound extraction by the disruption of the cellular matrix and the increase of compounds bioavailability. Additionally, the cleavage and subsequent oxidation of capsaicinoids in the thermal processing leads to the formation of vanillin, which could be used to produce other substituted phenols associated with TCC (Perucka & Materska, 2003;Pino et al, 2011).…”

Effect of extraction conditions on the antioxidant compounds from habanero pepper ( Capsicum chinense ) and its potential use as antimicrobial

“…The effect of solid‐to‐solvent ratio ( x 1 ), temperature ( x 2 ), and time ( x 3 ) on the extraction process of bioactive compounds from habanero pepper were evaluated as independent variables following a Box–Behnken design performed by Design Expert Program 6.0.6 (StatEase Inc., Minneapolis, MN). The range and central point of the three independent variables (Table 1) were chosen according to preliminary experiments and the results obtained by Martins et al (2017) who indicated that as the extraction time and the solid‐to‐solvent ratio increase, the capsaicin yield increases. A Box–Behnken design results in 20 experiments, including 15 different experiments and 6 replicates of the central point (Table 2).…”

“…In this sense, some studies about capsaicin extraction from habanero pepper have indicated that both the fruit part (shell and seed) and the extraction time significantly affect the extraction of this bioactive compound (Chinn et al, 2011). Moreover, Martins et al (2017) indicated that among technologies used for extracting capsaicin from the habanero pepper, Soxhlet displayed the higher extraction, followed by the ultrasound‐assisted and agitation extraction methods. Moreover, no significant difference ( p > .05) in capsaicin yield was observed between the last two extraction methods, with the advantage of higher stability (compared with Soxhlet extraction) during short time storage (6 hr).…”

Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals

“…Depending on the extraction conditions, the extraction yield, quality, and bioactivity of the extracted compounds is affected. The most extensively used method to recover capsaicinoids is based on the extraction with hexane, which is very toxic and produces residues that could compromise the quality of the compounds (Martins et al, 2017). However, various extraction methods for capsaicinoids have been developed expanding the extraction solvents alternatives to methanol, ethanol, acetonitrile, and water (Lu et al, 2017).…”