Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents

被引：2

作者：

Cardoso, Raiane Vieira ^{[1
]}

da Silva, Davi Vieira Teixeira ^{[1
]}

Santos-Sodre, Samiria de Jesus Lopes ^{[2
]}

Pereira, Patricia Ribeiro ^{[1
]}

Freitas, Cyntia Silva ^{[1
]}

Moterle, Diego ^{[3
]}

Kanis, Luiz Alberto ^{[3
]}

da Silva, Luiza Helena Meller ^{[2
]}

Rodrigues, Antonio Manoel da Cruz ^{[2
]}

Paschoalin, Vania Margaret Flosi ^{[1
]}

机构：

[1] Fed Univ Rio De Janeiro UFRJ, Chem Inst, Biochem Dept, Ave Athos Silveira Ramos 149,Cidade Univ, BR-21941909 Rio De Janeiro, RJ, Brazil

[2] Fed Univ UFPA, Inst Technol, Augusto Correa 1, BR-66075110 Belem, PA, Brazil

[3] South Univ StantaCatarina UNISul, Hlth Sci Inst, Ave Jose Acacio Moreira 787, BR-88704900 Tubarao, SC, Brazil

来源：

FOODS | 2024年 / 13卷 / 17期

关键词：

green extraction; soybean and Brazilian nut oils; palm olein; vitamin C; capsaicin; carotenoids; phenolic compounds; SUPERCRITICAL-FLUID EXTRACTION; ANTIOXIDANT ACTIVITY; ANNUUM L; HOT PEPPER; BELL PEPPER; PHENOLIC-COMPOUNDS; ACID-COMPOSITION; LIPID OXIDATION; SUNFLOWER OIL; ASCORBIC-ACID;

D O I：

10.3390/foods13172765

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Capsaicin, carotenoids, and phenolic compounds from cumari-do-Par & aacute; peppers (Capsicum chinense Jacq.) harvested from two different locations in Par & aacute;, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Par & aacute; extract activities were evaluated by the ABTS radical scavenging and beta-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarap & eacute;-A & ccedil;u. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Par & aacute; can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative.

引用

页数：19