Surfactant-mediated extraction of capsaicin from Capsicum annuum L. fruit in various solvents

Waqas, M.; Ahmed, Dildar; Qamar, Muhammad Tariq

doi:10.1016/j.heliyon.2022.e10273

Cited by 11 publications

(4 citation statements)

References 37 publications

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“…Biodegradable deep eutectic solvents like choline chloride-urea mediated MAE enabled capsaicin yields up to 18.88 mg g –1 from green chilies at 600 W, which was about 7 times higher than in UAE . Ethyl acetate was the most productive solvent for extraction of capsaicin (∼ 74 mg 10 g –1 fresh green chilies) via maceration while extractability of dichloromethane and acetone was improved with nonionic surfactants like Tween-80 . More green approaches like near-infrared irradiation-assisted extraction not only enabled an increased capsaicin-to-dihydrocapsaicin ratio but also consumed less time and solvent than Soxhlet extraction in Habanero pepper …”

Section: Extraction Methods For Enhanced Yield Of Capsicum Oleoresinmentioning

confidence: 99%

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

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Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre-and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.

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Section: Extraction Methods For Enhanced Yield Of Capsicum Oleoresinmentioning

confidence: 99%

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

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“…The capsaicin and dihydrocapsaicin collectively called capsaicinoids were obtained by extracting pepper-dried powder (1 g) in acetonitrile (30 ml) at 65°C for 20 min under an inverted vortex mixer (Polymix PX-MFC 90D, Kinematica, Switzerland). The prepared extracts (capsaicinoids) were quantified at 280 nm using a T80, which is a double-beam UV-VIS spectrophotometer made by PG instruments Ltd. (UK) [21].…”

Section: Capsaicinoids Extractionmentioning

confidence: 99%

Evaluation of antioxidant capacity and bioactive compounds in Capsicum annum L. red peppers following drying in a polycarbonate greenhouse

Rehman,

Majeed,

Shafi

et al. 2024

The EuroBiotech Journal

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The current study aims to provide insights into the drying of agro products, with a specific focus on Capsicum annum L. (red pepper). Among open sun drying (OSD), polyethylene bag drying (PBD), and polycarbonate sheet drying (PCSD), PCSD was efficient requiring around 24 hours with a maximum yield of 350 g of dried product per 1000 g of supplied fresh peppers. The PCSD dried chili also showed greater retention of antioxidant markers (capsaicin and dihydrocapsaicin) than OSD and PBD as evidenced by UV-VIS spectroscopy. Additionally, the PCSD dried chili demonstrated highest antioxidant potential via ABTS (2, 2′-Azinobis-3-Ethylbenzothiazoline-6-Sulfonic Acid). Interestingly, the presence of various aromatic compounds and other chemical groups, indicated the occurrence of capsaicin and dihydrocapsaicin in each drying method used. The study suggests that PCSD sheet drying is an efficient and cost-effective approach that can conserve the antioxidant potential of agro products such as red pepper.

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“…Sintesis nanopartikel perak menggunakan bioreduktor ekstrak tumbuhan sangat menarik bagi para peneliti. Penggunaan ekstrak tumbuhan dinilai mudah, murah, dan ramah lingkungan, serta memberikan hasil nanopartikel yang memuaskan (Sajjad et al, 2022;Waqas et al, 2022). Ekstrak tumbuhan kiwi dapat digunakan sebagai pereduksi karena memiliki senyawa pereduksi yang dapat mengubah ukuran AgNO3 menjadi AgNPs (Chen et al, 2022).…”

Section: Hasil Dan Pembahasan 1 Perubahan Warna Larutanunclassified

Green Synthesis AgNPs menggunakan Bioreduktor Alami Ekstrak Buah Kiwi: Biosintesis, dan Karakterisasi

Fitriany¹,

Priyoherianto²,

Puspadina³

et al. 2023

JUSTEK

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Green Synthesis or Green Chemistry of silver nanoparticles (AgNPs) has many advantages, one of which is fast, easy, and cheap. AgNPs have many benefits in the health sector. AgNPs are of great interest in the field of nanoparticle development because they have good biomedical and anti-bacterial activities. Bioreductors play an important role in reducing the size of AgNPs, in this study a natural bioreductor in the form of Kiwi extract (Actinida deliciosa) was used. Purpose of the study the objective of this research was the biosynthesis of AgNPs using a kiwifruit extract bioreductor. Research methods with extraction of Kiwi, synthesis of AgNPs using Kiwi extract, characterization of AgNPs formed using UV-Visible spectroscopy (UV-Vis), Fourier-transform Infrared Spectroscopy (FTIR), and Particle Size Analyzer (PSA). Research Results that AgNP formation was confirmed by optical performance using UV-VIS spectroscopy and showed an AgNP peak at 415 nm. The C-H, C-N, and C=O groups in Actinidia deliciosa were confirmed by FTIR. The size of the AgNPs was studied using PSA and a size of 65.01 nm was obtained.Abstrak: Sintesis Hijau atau Kimia Hijau nanopartikel perak (AgNPs) memiliki banyak keuntungan, salah satunya cepat, mudah, dan murah. AgNPs memiliki banyak manfaat dalam bidang kesehatan. AgNPs menjadi perhatian besar dalam bidang pengembangan nanopartikel karena memiliki aktivitas biomedis dan anti bakteri yang baik. Bioreduktor memegang peran penting dalam mereduksi ukuran AgNPs, dalam penelitian ini digunakan bioreduktor alami berupa ekstrak Kiwi (Actinida deliciosa). Tujuan penelitian ini adalah biosintesis AgNPs menggunakan bioreduktor ekstrak buah Kiwi. Metode penelitian dengan esktraksi Kiwi, sintesis AgNPs menggunakan ekstrak Kiwi, karakterisasi AgNPs yang terbentuk menggunakan instrumen spektroskopi UV-Visible (UV-Vis), Fourier-transform Infrared Spectroscopy (FTIR), dan Particle Size Analyzer (PSA). Hasil Penelitian bahwa pembentukan AgNPs dikonfirmasi oleh kinerja optik menggunakan spektroskopi UV-VIS dan menunjukkan puncak AgNP pada 415 nm. Gugus C-H, C-N, dan C=O pada Actinidia deliciosa dikonfirmasi oleh FTIR. Ukuran AgNPs dipelajari menggunakan PSA dan diperoleh ukuran 65,01 nm.

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Surfactant-mediated extraction of capsaicin from Capsicum annuum L. fruit in various solvents

Cited by 11 publications

References 37 publications

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Evaluation of antioxidant capacity and bioactive compounds in Capsicum annum L. red peppers following drying in a polycarbonate greenhouse

Green Synthesis AgNPs menggunakan Bioreduktor Alami Ekstrak Buah Kiwi: Biosintesis, dan Karakterisasi

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