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MICROWAVE‐ASSISTED EXTRACTION OF CAPSAICINOIDS FROM CAPSICUM FRUIT
Author(s) -
WILLIAMS OPAL J.,
RAGHAVAN G.S. VIYAYA,
ORSAT VALÉRIE,
DAI JIANMING
Publication year - 2004
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2004.tb00059.x
Subject(s) - extraction (chemistry) , chromatography , acetone , chemistry , fraction (chemistry) , yield (engineering) , microwave power , microwave irradiation , pungency , gas chromatography , microwave , materials science , food science , biochemistry , computer science , pepper , telecommunications , metallurgy , catalysis
The applicability of microwave irradiation to assist the extraction of capsaicinoids from capsicum fruit was investigated. The procedure involved irradiation of 2 g samples in a closed‐vessel followed by gas chromatography of capsaicinoid derivatives. The optimum conditions for extraction were determined to be acetone at 30% power for 7 min irrespective of ground or whole tissue. The yield of the compounds extracted was significantly greater (P < 0.05) using microwave‐assisted extraction (MAE) compared to traditional reflux and shaken flask methods. A single extraction step was efficient in recovering approximately 95% of the total capsaicinoid fraction in 15 min compared with 2 h for the reflux and 24 h for the shaken flask methods. Due to the considerable savings in time and energy as well as reliability, this technique is suitable for fast extraction of capsaicinoids from large samples.