PreprintArticleVersion 1This version is not peer-reviewed
Green Extraction of Bioactive Compounds from Cumari-Do-Pará (Capsicum chinense Jacq.) Peppers Harvested from Different Locations and Maturation Stages Employing Ultrasonic-Assisted Extraction and Edible Vegetable Oils
Version 1
: Received: 19 July 2024 / Approved: 22 July 2024 / Online: 22 July 2024 (11:58:27 CEST)
How to cite:
Cardoso, R. V.; Da Silva, D. V. T.; Santos-Sodré, S. D. J. L.; Pereira, P. R.; Freitas, C. S.; Moterle, D.; Kanis, L. A.; Silva, L. H. M. D.; Rodrigues, A. M. D. C.; Paschoalin, V. M. F. Green Extraction of Bioactive Compounds from Cumari-Do-Pará (Capsicum chinense Jacq.) Peppers Harvested from Different Locations and Maturation Stages Employing Ultrasonic-Assisted Extraction and Edible Vegetable Oils. Preprints2024, 2024071696. https://doi.org/10.20944/preprints202407.1696.v1
Cardoso, R. V.; Da Silva, D. V. T.; Santos-Sodré, S. D. J. L.; Pereira, P. R.; Freitas, C. S.; Moterle, D.; Kanis, L. A.; Silva, L. H. M. D.; Rodrigues, A. M. D. C.; Paschoalin, V. M. F. Green Extraction of Bioactive Compounds from Cumari-Do-Pará (Capsicum chinense Jacq.) Peppers Harvested from Different Locations and Maturation Stages Employing Ultrasonic-Assisted Extraction and Edible Vegetable Oils. Preprints 2024, 2024071696. https://doi.org/10.20944/preprints202407.1696.v1
Cardoso, R. V.; Da Silva, D. V. T.; Santos-Sodré, S. D. J. L.; Pereira, P. R.; Freitas, C. S.; Moterle, D.; Kanis, L. A.; Silva, L. H. M. D.; Rodrigues, A. M. D. C.; Paschoalin, V. M. F. Green Extraction of Bioactive Compounds from Cumari-Do-Pará (Capsicum chinense Jacq.) Peppers Harvested from Different Locations and Maturation Stages Employing Ultrasonic-Assisted Extraction and Edible Vegetable Oils. Preprints2024, 2024071696. https://doi.org/10.20944/preprints202407.1696.v1
APA Style
Cardoso, R. V., Da Silva, D. V. T., Santos-Sodré, S. D. J. L., Pereira, P. R., Freitas, C. S., Moterle, D., Kanis, L. A., Silva, L. H. M. D., Rodrigues, A. M. D. C., & Paschoalin, V. M. F. (2024). Green Extraction of Bioactive Compounds from Cumari-Do-Pará (Capsicum chinense Jacq.) Peppers Harvested from Different Locations and Maturation Stages Employing Ultrasonic-Assisted Extraction and Edible Vegetable Oils. Preprints. https://doi.org/10.20944/preprints202407.1696.v1
Chicago/Turabian Style
Cardoso, R. V., Antonio Manoel da Cruz Rodrigues and Vania Margaret Flosi Paschoalin. 2024 "Green Extraction of Bioactive Compounds from Cumari-Do-Pará (Capsicum chinense Jacq.) Peppers Harvested from Different Locations and Maturation Stages Employing Ultrasonic-Assisted Extraction and Edible Vegetable Oils" Preprints. https://doi.org/10.20944/preprints202407.1696.v1
Abstract
Capsaicin, vitamin C, carotenoids and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations from Pará, Brazil, and at different ripening stages were extracted employing ultrasonic-assisted extraction (UAE). Edible vegetable oils from soybean (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used as the extraction solvent, as an alternative to organic solvents combined with UAE. The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, while total phenolic compounds and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin, by high-performance liquid chromatography. The antioxidant activities of cumari-do-Pará extracts were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid system assays. Bioactive compounds and antioxidant activity varied with harvesting location and pepper ripening stage. Soybean oil was the most effective in extracting hydrophobic molecules particularly linoleic acid, corresponding to about 60% of the total fatty acid. Carotenoids were extracted whith highest yields by all oil extracts . Oily cumari-do-Pará extracts can be used as spices in foodstuffs and as additives in pharmaceuticals and nutraceuticals. Edible vegetable oils combined with UAE are, thus, efficient for bioactive compound extraction, also comprising an environmentally friendly, safe, low-cost, and fast alternative.
Keywords
Green extraction; soybean and Brazilian nut oils; palm olein; vitamin C; capsaicin; carotenoids; phenolic compounds
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
