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The extraction of flavoring compounds from different plants and aromatic herbs has been using since ancient\udtimes in vegetable oils to enhance their aroma and taste, whereas the technology of production has changed over\udtime. Our work aimed to evaluate alternative technologies for the production of aromatized olive oil such as\udultrasound- and microwave-assisted extraction in comparison to traditional infusion or maceration of dried red\udhot chili pepper (10% w/v for 7 days). For the ultrasonic treatment, samples of olive oil were prepared by adding\ud10% and 20% dried chili pepper and subjected to ultrasound-extraction for 10 or 20 minutes. For microwave\udextraction, samples were added with 20% chili powder and treated for 10, 30 or 60 seconds. Capsaicinoids were\udquantified by HPLC-DAD directly in the flavored olive oil and antioxidant activity was evaluated by ABTS+\udmethod. Capsaicinoids analysis in aromatized olive oil treated 20 minutes by ultrasound resulted about 130 ppm\ud(capsaicin and hydroxycapsaicin), when 10% chili powder was used, while it was 250 ppm when 20% chili was\udused. The content of capsaicinoids extracted by traditional infusion was always higher for both concentrations of\udchili powder studied. The concentration of capsaicinoids in samples treated by microwaves extraction seem to be\uddependent on the treatment time, resulting 130 and 230 ppm capsaicinoids for 10 and 60 seconds of treatment,\udrespectively. In conclusion, the production of flavored olive oils by using technologies such as microwave and\udultrasound-extraction could allow the production of high quality oils, with fast and cost-effectively methods

Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsicum annuum L.) in Flavored Olive Oil