Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum ChinenseJacq.): Recent Advanced Techniques

Effect of solvent polarity on the Ultrasound Assisted extraction and antioxidant activity of phenolic compounds from habanero pepper leaves (Capsicum chinense) and its identification by UPLC-PDA-ESI-MS/MS

“…is a representative crop of the Mexican Yucatan Peninsula with a great cultural and commercial importance [15] . As this region is recognized since 2010 by the protection designation of origin (PDO) as the center of habanero pepper production and domestication, the measurements of regulated parameters are necessary to guarantee its quality [22] , [41] . Plant growth can be affected by different factors such as soil moisture, nutrient deficiency, exposure to UV-B radiation, temperature, and pathogen attack that can significantly reduce the quality and productivity of the habanero pepper crops [8] , [10] , [17] , [32] , [39] .…”

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

“…Habanero chili pepper (Capsicum chinense Jacq.) stands out among many species of peppers grown in Mexico mainly because of its flavor, taste and high pungency, characteristics supported by the Protected Designation of Origin obtained in 2010 (Fabela-Morón et al, 2020). This pepper is of great interest due to its nutritional and biological properties that are influenced by climatic conditions, ripening time, genotype, among other factors (Antonio et al, 2018).…”

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

“…Therefore, they can be used to know the effect of the proposed factors on the extraction of bioactive compounds and antioxidant capacity from habanero pepper. It is expected that lower amounts of solid‐to‐solvent ratios should allow higher extraction of bioactive compounds from habanero pepper ( p < .05) because from a mass transfer standpoint, a larger volume of solvents helps to accelerate the diffusion process (Fabela‐Morón et al, 2020; Ochoa‐Velasco & Ruiz‐López, 2019). Moreover, increasing the temperature of the process significantly improved ( p < .05) the extraction of bioactive compounds (except for TF), and consequently, the antioxidant capacity, and reduced power of the habanero pepper.…”

“…The former has been developed to reduce time, cost, and energy, whereas the latter are extensively used because they are cheaper, and under some conditions, they display better bioactive compounds extraction than novel technologies (Hernández‐Carranza et al, 2019; Vega‐Arroy et al, 2017). In a recent review, Fabela‐Morón et al (2020) indicated that among the factors that most affect the extraction of the bioactive compounds from habanero pepper, the type of solvent, solute‐to‐solvent ratio, time, concentration of the solvent, and temperature are the most important. 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).…”