Extraction of Oleoresin from Pungent Red Paprika Under Different Conditions

Rafajlovska, Vesna; Slaveska-Raicki, Renata; Klopcevska, Jana; Srbinoska, Marija

doi:10.5772/19697

Cited by 5 publications

(6 citation statements)

References 35 publications

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“…No data were found in the literature related to the quantity of extractives and carotenoid content in red hot pepper stalk. The published data for the pericarp of the red hot pepper cultivars indicate that methanol and ethanol are more appropriate for the extraction of bigger quantities of extracts richer in capsaicinoids, while nhexane and acetone are more suitable for pigments extraction [31]. Chen et al [20] reported that the stalk extract obtained with methanol is richer in capsaicin than placenta and seed extract.…”

Section: Extractives and Content Of Capsaicin And Color Compoundsmentioning

confidence: 99%

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Simonovska

Škerget

Knez

et al. 2016

Maced. J. Chem. Chem. Eng.

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In stalk of red hot pepper (Capsicum annuum L.) with 0.25 mm, 0.5 mm and 1.0 mm particle sizes, the quantities of nutritive and volatile compounds, bioactive capsaicin and carotenoids were determined. Furthermore, the stalk was characterized using TGA, DSC and FTIR spectroscopy. The influence of the particle size on the content of proteins, ash and cellulose is insignificant. Compared to 0.5 and 1.0 mm, stalk with 0.25 mm particle size was darker with a deeper yellow-brown color, and richer in microelements. Among the quantified volatile compounds, 6 were esters, 2 terpenoids, and 1 acid. The highest quantity of extract rich fats was obtained from stalk with 0.25 mm particle size by using ethanol, which is more efficient for capsaicin extraction, while n-hexane is efficient for extraction of carotenoids. Stalk with 0.25 mm particle size was characterized with a higher degradation temperature and residual weight.Keywords: red hot pepper stalk; physicochemical characterization; nutritive value; bioactive compounds; thermogravimetric analysis ФИЗИЧКОХЕМИСКА КАРАКТЕРИЗАЦИЈА И БИОАКТИВНИ КОМПОНЕНТИ ВО ДРШКАТА ОД ЛУТИ ПЛОДОВИ НА CAPSICUM ANNUUM L.Во дршката од црвена лута пиперка (Capsicum annuum L.) со големина на честички од 0,25 mm, 0,5 mm и 1,0 mm се утврдени количествата на нутритивните и испарливите компоненти, на биоактивниот капсаицин и каротеноидите. Дршката беше карактеризирана и со помош на TGA, DSC и FTIR-спектрометрија. Влијанието на големината на честичките врз содржината на протеини, пепел и целулоза е незначително. Во споредба со 0,5 mm и 1,0 mm, дршката со големина на честички од 0,25 mm е потемна, со изразито жолтокафеава боја и побогата со микроелементи. Од испарливите компоненти кои беа квантифицирани, 6 беа естери, 2 терпеноиди и 1 киселина. Најголемо количество екстракт богат со масти беше добиено од дршката со големина на честички од 0,25 mm со користење на етанол, кој е поефикасен за екстракција на капсаицинот, додека n-хексан е ефикасен за екстракција на каротеноидите. Дршката со големина на честички од 0,25 mm се карактеризира со повисока температура на деградација и повисок масен остаток.Клучни зборови: дршка од црвена лута пиперка; физичкохемиска карактеризација; нутритивна вредност; биоактивни компоненти; термогравиметриска анализа

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Section: Extractives and Content Of Capsaicin And Color Compoundsmentioning

confidence: 99%

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Simonovska

Škerget

Knez

et al. 2016

Maced. J. Chem. Chem. Eng.

Self Cite

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“…In order to select the extraction solvent for pungent paprika matrix, experiments were performed with three solvents: ethanol, methanol and n-hexane. According to our previous experiences (Rafajlovska et al, 2007), the two variables that could potentially affect the extraction efficiency of the analytes of interest in chosen solvents are extraction temperature and dynamic time. Owing to the significance of interaction between time and temperature, their interactive influence on the extraction efficiency was also considered.…”

Section: Resultsmentioning

confidence: 99%

Mass Transfer in Chemical Engineering Processes

2011

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Professor Jozef Markoš, born 1957 in Kremnica, Slovakia, is a full professor at Slovak University of Technology in Bratislava. He has over 30 years of research experience in the field of experimental and mathematical modelling, simulation, design and optimization of multiphase reactors and separations processes (heterogeneous catalysis, gas -liquid reactors, air lift bioreactors, reactive distillation, hybrid systems bioreactor -membrane separation) with several industrial realizations. His research and pedagogical activities are fully connected with

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“…Increasing the surface area of the pepper led to an improved efficiency (109.02%) as presented in Table 3. However, irradiation time gave the least contribution to the piperine yield which suggested that the optimal efficiency can only be achieved at minimal microwave time [11]. From the characteristic means, the maximum efficiency was attained at the 3 rd level setting (90 min) with a relative extraction efficiency of 86.01% (Fig.…”

Section: Analysis Of Response Meansmentioning

confidence: 95%

“…Many studies had been conducted on the improvement and implementation of distinctive operating conditions for the extraction of piperine oil using different methods [9] [10]. Rafajlovska et al [11] used solvent extraction method to extract piperine oil under distinctive conditions of extraction time, temperature and solvent type. Nahak and Sahu [12], isolated piperine from black pepper fruits with ethanol using the column chromatography method.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Pulsed Microwave and Hydrodistillation Extraction of Piperine Oil From Black Pepper

Olalere

2017

IIUMEJ

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Black pepper is a tropical crop with an extensive medicinal potential in alternative medicine and nutraceutical applications. The pungent bioactive piperine is responsible for this functions and its efficacy requires an efficient extraction technologies for optimal isolation. There is therefore a need to determine the best factor settings that will optimize the relative efficiency of the extraction system with minimal variability. The best factor settings was achieved using the L9 Taguchi parametric orthogonal design. The extraction parameters considered under this study were extraction time, irradiation power level, particle size and molar ratio. An optimal extraction condition was therefore achieved at 90 min extraction time, 350 W microwave power, 0.105 mm particle size and 10 mL/g molar ratio. The signal-to-noise ratio (SNR) otherwise known as response optimizer is an ideal metric in the determination of this optimum condition. The performance evaluation of reflux microwave extractor in relation to that of the hydrodistillation system placed the optimal efficiency and signal-to-noise ratio at 155.72% and 43.8469, respectively. The higher optimal efficiency obtained indicated that the microwave reflux extraction is better and more efficient than the conventional hydrodistillation techniques.

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Extraction of Oleoresin from Pungent Red Paprika Under Different Conditions

Cited by 5 publications

References 35 publications

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Mass Transfer in Chemical Engineering Processes

Comparative Study of Pulsed Microwave and Hydrodistillation Extraction of Piperine Oil From Black Pepper

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