Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content

dc.creatorde Aguiar, AC
dc.creatorSales, LP
dc.creatorCoutinho, JP
dc.creatorBarbero, GF
dc.creatorGodoy, HT
dc.creatorMartinez, J
dc.date2013
dc.dateSEP
dc.date2014-07-30T20:06:58Z
dc.date2015-11-26T16:57:42Z
dc.date2014-07-30T20:06:58Z
dc.date2015-11-26T16:57:42Z
dc.date.accessioned2018-03-28T23:45:16Z
dc.date.available2018-03-28T23:45:16Z
dc.identifierJournal Of Supercritical Fluids. Elsevier Science Bv, v. 81, n. 210, n. 216, 2013.
dc.identifier0896-8446
dc.identifierWOS:000324450500025
dc.identifier10.1016/j.supflu.2013.05.008
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74757
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74757
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1277737
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe objective of this study was to select a variety of pepper with high concentration of capsaicin and subject it to supercritical fluid extraction (SFE), in order to determine the best conditions of temperature (40,50 and 60 degrees C) and pressure (15,25 and 35 MPa) in terms of global yield (X-0) and capsaicinoids content of the extracts. The influence of drying process (freeze and oven drying) on X-0, capsaicin (C) and dihydrocapsaicin (DHC) contents and total phenolics was also analyzed. Capsicum frutescens showed the highest levels of capsaicinoids (1516 mu g/g fresh fruit). For the responses C and DHC, the extraction conditions of 15 MPa and 40 degrees C provided the highest concentrations (C - 42 mg/g extract and DHC - 18.5 mg/g extract). The freeze drying process resulted in extracts with the highest concentration of capsaicinoids (61 mg/g extract), but in contrast, the phenolics were less susceptible to different drying processes, with a mean concentration of 35 mg GAE/g extract. The kinetics experiments indicated that the extraction rate of oleoresin was slightly slower than that of capsaicinoids at the operation conditions (40 degrees C and 15 MPa). (C) 2013 Elsevier B.V. All rights reserved.
dc.description81
dc.description210
dc.description216
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFAPESP [2011/08656-7]
dc.descriptionCNPq [473342/2011-1]
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationJournal Of Supercritical Fluids
dc.relationJ. Supercrit. Fluids
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectCapsicum frutescens
dc.subjectCapsaicinoids
dc.subjectCO2 extraction
dc.subjectTotal phenolics
dc.subjectAnnuum L.
dc.subjectFluid Extraction
dc.subjectPaprika
dc.subjectCo2
dc.subjectTemperature
dc.subjectSweet
dc.titleSupercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content
dc.typeArtículos de revistas


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