Green approach to the extraction of major capsaicinoids from habanero pepper using near-infrared, microwave, ultrasound and Soxhlet methods, a comparative study

A simple method for the extraction of two major capsaicinoids from habanero peppers, using near-infrared irradiation, microwave irradiation or ultrasound as the energy source and ethanol as the solvent, was compared with Soxhlet extraction. The extraction processes were monitored by gas chromatography/mass spectrometry. The new processes offer better overall yields and a higher ratio of capsaicin to dihydrocapsaicin than Soxhlet extraction. The physical effect of the different energy sources on the peppers was determined using scanning electron microscopy. Extraction of capsaicin and dihydrocapsaicin using near-infrared irradiation, which has not been previously reported, was shown to be a simple and efficient alternative extraction procedure. © 2018, © 2018 Informa UK Limited, trading as Taylor %26 Francis Group.

Extraction; microwave irradiation, ultrasound, capsaicin, dihydrocapsaicin, green chemistry; near-infrared irradiation capsaicin; capsaicinoid; dihydrocapsaicin; unclassified drug; capsaicin; plant extract; solvent; Article; Capsicum chinense; controlled study; extraction; intermethod comparison; mass fragmentography; microwave assisted extraction; near infrared irradiation; nonhuman; scanning electron microscopy; Soxhlet extraction; ultrasound assisted extraction; analogs and derivatives; black pepper; chemistry; green chemistry; infrared radiation; isolation and purification; microwave radiation; pepper; procedures; radiation; radiation response; ultrasound; Capsaicin; Capsicum; Gas Chromatography-Mass Spectrometry; Green Chemistry Technology; Infrared Rays; Microwaves; Piper nigrum; Plant Extracts; Radiation, Nonionizing; Solvents; Ultrasonic Waves

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