Comparison of Two Ultrasonic Systems with Different Settings for Extraction of 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%2F16%3A39901406" target="_blank" >RIV/00216275:25310/16:39901406 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1515/ijfe-2015-0347" target="_blank" >http://dx.doi.org/10.1515/ijfe-2015-0347</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/ijfe-2015-0347" target="_blank" >10.1515/ijfe-2015-0347</a>
Alternative languages
Result language
angličtina
Original language name
Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers
Original language description
Two ultrasonic systems were compared with different settings for extraction of capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin) from chili peppers. The first system was ultrasonic homogenizer using an ultrasonic probe operating at a working frequency of 20 kHz, with variable setting of power output. The second one was ultrasonic cleaner operating at a working frequency of 35kHz, with fixed power output of 50 W. Determination of the optimum extraction procedures was performed by comparison of the extraction yields. Content of capsaicinoids was determined by high-performance liquid chromatography-mass spectrometry (HPLC-MS). Optimization studies of extractions by both ultrasonic systems were performed. Ten various real samples of chili underwent optimum extraction conditions in both ultrasonic systems. The results were compared with each other and to a conventional Soxhlet extraction. The ultrasonic methods provide the higher extraction efficiency and simple and straightforward operation. System working at higher power of ultrasound resulted in higher extraction yields. An application of ultrasonic system working at lower frequency of ultrasonic waves is slightly advantageous.
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
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Engineering
ISSN
2194-5764
e-ISSN
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Volume of the periodical
12
Issue of the periodical within the volume
6
Country of publishing house
DE - GERMANY
Number of pages
10
Pages from-to
567-576
UT code for WoS article
000380766600006
EID of the result in the Scopus database
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