Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/1826
Título: | Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent |
Autor(es): | Santamaría, R. I. Reyes-Duarte, M. D. Bárzana, E. Dourado, Fernando Gama, F. M. Mota, M. López-Munguía, A. |
Palavras-chave: | Capsicum annuum Carotenoids Capsaicinoids Selective extraction Enzymatic extraction |
Data: | 2000 |
Editora: | American Chemical Society |
Revista: | Journal of Agricultural and Food Chemistry |
Citação: | "Journal of agriculture and food chemistry". ISSN 0021-8561. 48:7 (2000) 3063-3067. |
Resumo(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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/1826 |
DOI: | 10.1021/jf991242p |
ISSN: | 0021-8561 1520-5118 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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2000-23[1].pdf | 627,67 kB | Adobe PDF | Ver/Abrir |