Central Composite Design of Pressurised Hot Water Extraction Process for Extracting Capsaicinoids from Chili Peppers

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Central Composite Design of Pressurised Hot Water Extraction Process for Extracting Capsaicinoids from Chili Peppers

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Central Composite Design of Pressurised Hot Water Extraction Process for Extracting Capsaicinoids from Chili Peppers

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

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Svazek periodika

40

Číslo periodika v rámci svazku

June

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

32-38

Kód UT WoS článku

000353179600006

EID výsledku v databázi Scopus

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