| Texto completo | |
| Autor(es): |
de Aguiar, Ana Carolina
;
dos Santos, Philipe
;
Coutinho, Janclei Pereira
;
Barbero, Gerardo Fernandez
;
Godoy, Helena Teixeira
;
Martinez, Julian
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 59, n. 2, p. 8-pg., 2014-12-01. |
| Resumo | |
This work evaluated the influence of the extraction process at low pressure, such as ultrasound-assisted extraction, soxhlet and maceration with different solvents, and mainly supercritical fluid extraction (SFE) at different pressures and temperatures on the recovery of capsaicinoids and capsinoids from Biquinho pepper. Capsinoids and capsaicinoids were identified in all extracts. For the low pressure techniques, yields varied depending on solvent used. For total yield, the best condition was soxhlet-methanol (0.42 g extract/g freeze-dried pepper). In terms of capsaicinoids and capsinoids, the best yields were obtained with maceration-ethanol and soxhlet-acetone, respectively. Although SFE has provided low extraction yields (0.0049-0.0134 g extract/g freeze-dried pepper) when compared to low pressure techniques, the extract obtained at 60 degrees C and 15 MPa showed high concentration of capsinoids (28.5 mg/g extract). Regarding the global extraction yield, the best conditions to extract capsaicinoids and capsinoids were 40 degrees C and 50 degrees C at 15 MPa, with values of 0.004 and 0.17 g/g freeze-dried pepper, respectively. The results indicate that low pressure techniques are more efficient in the extraction of capsaicinoids and capsinoids. However, the extracts obtained by SFE have higher concentrations of these compounds, depending on the polarity of CO2 at the applied conditions. (C) 2014 Elsevier Ltd. All rights reserved. (AU) | |
| Processo FAPESP: | 13/02203-6 - Construção de unidades de extração, formação de partículas e reações químicas com fluidos pressurizados |
| Beneficiário: | Julian Martínez |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |