Central Composite Design of Pressurised Hot Water Extraction Process for Extracting Capsaicinoids from Chili Peppers
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F15%3A39900148" target="_blank" >RIV/00216275:25310/15:39900148 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.jfca.2014.12.008" target="_blank" >http://dx.doi.org/10.1016/j.jfca.2014.12.008</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2014.12.008" target="_blank" >10.1016/j.jfca.2014.12.008</a>
Alternative languages
Result language
angličtina
Original language name
Central Composite Design of Pressurised Hot Water Extraction Process for Extracting Capsaicinoids from Chili Peppers
Original language description
Pressurised hot water extraction (PHWE) was applied to chilies in order to optimise extraction yield of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin, nonivamide). Determination of the optimum extraction procedure was performed by comparison of the yield of the extracts. Capsaicinoids content was determined by HPLC coupled with mass spectrometry. An optimisation study was performed using water as an extraction solvent at constant extraction pressure (20 MPa), extraction temperature ranging from 120 to 240 degrees C and static extraction time ranging from 5 to 60 min as independent variables. The optimum PHWE conditions for all response variables were estimated; however, PHWE conditions resulting in the highest recovery of capsaicinoids (20 MPa, 200 degrees C and 10 + 20 min of static extraction time) were chosen for comparison with a conventional Soxhlet extraction (SOX) in the case of seven chili pepper fruit samples (chili peppers of species Capsicum chinenses: Trin
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Composition and Analysis
ISSN
0889-1575
e-ISSN
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Volume of the periodical
40
Issue of the periodical within the volume
June
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
32-38
UT code for WoS article
000353179600006
EID of the result in the Scopus database
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