Publication detail

Comparison of Various Methods for Extraction of Capsaicinoids

Authors: Kremr Daniel | Bajerová Petra | Bajer Tomáš | Ventura Karel

Year: 2014

Type of publication: ostatní - článek ve sborníku

Name of source: Proceedings of the 10th International Students Conference Modern Analytical Chemistry

Publisher name: Univerzita Karlova. Přírodovědecká fakulta

Place: Praha

Page from-to: 86

Titles:

Language	Name	Abstract	Keywords
eng	Comparison of Various Methods for Extraction of Capsaicinoids	Capsaicinoids as N-vanillylamides of fatty acids are a group of pungent chemical analogues that occur in chili peppers, fruits of plants belonging to genus. The aim of this work has been a comparison of three conventional extraction methods and a new developed ‘green’ method for extraction of capsaicinoids from chilli peppers. The conventional methods were: two types of ultrasonic assisted extraction, and Soxhlet extraction. The new method was pressurised hot water extraction. Pressurised hot water is a ‘green’ alternative to methanol that is commonly used for extraction of these alkaloids. At elevated temperature, the viscosity and surface tension of water decreases, while diffusivity and solubility of the capsaicinoids increases. Separation, identification and quantification of four capsaicinoids were performed using reversed phase high performance liquid chromatography with mass spectrometry.	Capsaicinoid; Extraction; HPLC

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