Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers

Popis výsledku anglicky

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.

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

2016

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Engineering

ISSN

2194-5764

e-ISSN

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Svazek periodika

12

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

567-576

Kód UT WoS článku

000380766600006

EID výsledku v databázi Scopus

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