Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/1826

TitleSelective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent
Author(s)Santamaría, R. I.
Reyes-Duarte, M. D.
Bárzana, E.
Dourado, Fernando
Gama, F. M.
Mota, M.
López-Munguía, A.
KeywordsCapsicum annuum
Carotenoids
Capsaicinoids
Selective extraction
Enzymatic extraction
Issue date2000
PublisherAmerican Chemical Society
JournalJournal of Agricultural and Food Chemistry
Citation"Journal of agriculture and food chemistry". ISSN 0021-8561. 48:7 (2000) 3063-3067.
Abstract(s)The selective extraction of capsaicinoids and carotenoids from chili guajillo “puya” flour was studied. When ethanol was used as solvent, 80% of capsaicinoids and 73% of carotenoids were extracted, representing an interesting alternative for the substitution of hexane in industrial processes. Additionally, when the flour was pretreated with enzymes that break the cell wall and then dried, extraction in ethanol increased to 11 and 7% for carotenoid and capsaicinoid, respectively. A selective two-stage extraction process after the treatment with enzymes is proposed. The first step uses 30% (v/v) ethanol and releases up to 60% of the initial capsaicinoids, and the second extraction step with industrial ethanol permits the recovery of 83% of carotenoids present in the flour.
TypeArticle
URIhttp://hdl.handle.net/1822/1826
DOI10.1021/jf991242p
ISSN0021-8561
1520-5118
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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