Ultrasound-assisted extraction of capsaicinoids from peppers

Barbero, Gerardo F.; Liazid, Ali; Palma, Miguel; Barroso, Carmelo Garcı́a

doi:10.1016/j.talanta.2008.01.046

Cited by 193 publications

(98 citation statements)

References 30 publications

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“…It has been observed that sometimes the extraction yield could be improved by adding small percentages of water to the extraction solvent. [28][29][30] So, six different solvents concentration of 50, 60, 70, 80, 90, and 100% methanol have been studied for extracting pristimerin from Celastrus orbiculatus. The experimental parameters were set as follows: at 30°C for 20 min at 150 W of ultrasonic power with a S/S ratio of 20 mL/g.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Pristimerin from <i>Celastrus orbiculatus</i> Using Response Surface Methodology

Fang

Pang

et al. 2016

Biological & Pharmaceutical Bulletin

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This paper describes the ultrasound-assisted extraction (UAE) of pristimerin from Celastrus orbiculatus. Methanol was the most effective for pristimerin extraction, followed by ethanol, ethyl acetate, n-butanol, and water. To optimize the conditions, the Box-Behnken design, a widely used form of response surface methodology, was used to investigate the effects of parameters on UAE. Several variables, such as extraction time, ultrasonic power, extraction temperature, and solvent-to-solid (S/S) ratio were investigated. The highest extraction yield of 1.843 mg/g was obtained using methanol under optimal conditions with an extraction time of 40 min, ultrasonic power of 105 W, an S/S ratio of 40 mL/g, and an extraction temperature of 52°C. The experimental values under optimal conditions agreed well with the predicted values, suggesting that UAE has good potential as an extraction method for pristimerin from C. orbiculatus.

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Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Pristimerin from <i>Celastrus orbiculatus</i> Using Response Surface Methodology

Fang

Pang

et al. 2016

Biological & Pharmaceutical Bulletin

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“…As variáveis estudadas foram potência ultrassônica e temperatura de processo tendo como resposta o rendimento global de extrato, calculado pela relação entre massa de extrato (g) por massa de matéria-prima alimentada em cada experimento (g). As condições de processo extremas, 600 W a 60 °C e 200 W a 40 °C respectivamente, foram comparadas com a técnica convencional de obtenção de capsaicinoides (BARBERO et al, 2008). Aproximadamente 1 g dos extratos obtidos foi pesado, diluído em metanol (Êxodo Científica), ajustado a um volume de 25 mL, e filtrado com o auxílio de filtrosmillex PVDF 0.22 µm (Millipore).…”

Section: Methodsunclassified

EXTRAÇÃO DE PIMENTA MALAGUETA (Capsicum frutescens L.) A BAIXA PRESSÃO ASSISTIDA POR ULTRASSOM

Dias¹,

Santos²,

Aguiar³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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Internacional Agroalimentario, Puerto Real, Cádiz, Espanha RESUMO -A técnica de ultrassom baseia-se na formação de ondas ultrassônicas de alta frequência, capazes de provocar cavitação e causar ruptura na parede celular da matriz vegetal. Isto favorece a penetração do solvente, a transferência de massa e, consequentemente, o aumento do rendimento de extrato. Neste contexto, o objetivo principal do presente trabalho foi obter extratos de pimenta malagueta através da utilização do processo de extração a baixa pressão assistido por ultrassom. A matéria prima utilizada foi a pimenta malagueta desidratada e triturada. Para estudar a influência das variáveis do processo na extração, foram realizados experimentos com e sem ultrassom, nas potências e temperaturas variando de 200 a 600 W e 40 a 60 °C, respectivamente. Em todos os ensaios os parâmetros razão entre matéria prima e solvente e tempo de extração (20 minutos) foram mantidos constantes. A partir dos resultados obtidos pôde-se observar um aumento no rendimento global, na presença de ondas ultrassônicas.

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“…represent an important part of the fresh vegetable market in India, and are also signi icant worldwide in the segment of condiments, spices and salt preserves [1][2][3]. Among them, ive domesticated species have been globally recognized which includes C. annuum L., C. frutescens L., C. chinense Jacq., C. baccatum Jacq., and C. pubescens (4).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of genetic diversity in germplasm of paprika (Capsicum spp.) using random amplified polymorphic DNA (RAPD) markers

Renganathan¹

2017

J Plant Sci Phytopathol

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Capsicum spp. is one of the most important economical horticulture crops due to its high consumption either by fresh vegetable or dried spice. Molecular genetic markers offer a number of applications in the genetic improvement of crop plants, which plays an important role in the areas of plant classification and breeding programs. The polygenetic characters of rare species, which are difficult to analyze by traditional methods can, be analyzed easily and classified by using molecular markers. In our study, genetic relationships of twenty-two paprika species were examined to estimate their genetic variations/similarities and to detect the polymorphism present within and among the paprika species by using RAPD-PCR markers. The results revealed that the maximum similarities among the 16 ICBD lines were 100%. The ICBD 03 had 76% similarity compared with other ICBD lines. The CC01 had comparatively low similarity with ICBD forms (30%), followed by EC01 (28%), EC02 (33%), CC02 (35%), and Kt.Pl-19 (60%). The similarity between EC01 and EC02 were 54%. Kt.Pl-19 showed different similarities compared to CC01 (41%), CC02, EC01 (38%), EC02 (29%) and ICBD 03 (40%). The different combinations were tried to optimize the RAPD-PCR profile, which helped to assessing the polymorphism/similarities within and among the Paprika germoplasms were studied. Research ArticleEvaluation of genetic diversity in germplasm of paprika (Capsicum spp.) using random amplifi ed polymorphic DNA (RAPD) markers How to cite this article: Renganathan P, Ruíz-Alvarado C, Hernández-Montiel LG, Duraisamy P, Rueda-Puente EO. Evaluation of genetic diversity in germplasm of paprika (Capsicum spp.) using random amplifi ed polymorphic DNA (RAPD) markers. J

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Ultrasound-assisted extraction of capsaicinoids from peppers

Cited by 193 publications

References 30 publications

Ultrasound-Assisted Extraction of Pristimerin from <i>Celastrus orbiculatus</i> Using Response Surface Methodology

Ultrasound-Assisted Extraction of Pristimerin from <i>Celastrus orbiculatus</i> Using Response Surface Methodology

EXTRAÇÃO DE PIMENTA MALAGUETA (Capsicum frutescens L.) A BAIXA PRESSÃO ASSISTIDA POR ULTRASSOM

Evaluation of genetic diversity in germplasm of paprika (Capsicum spp.) using random amplified polymorphic DNA (RAPD) markers

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