Journal of Food Engineering, Vol.198, 36-44, 2017
Ultrasound-assisted extraction of bioactive compounds from dedo de moca pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling
Extracts with bioactive compounds were obtained from dried and milled dedo de moca pepper (Capsicum baccatum L) using two different extraction techniques: Soxhlet with four different solvents (hexane, ethyl acetate, methanol and ethanol), and ultrasound-assisted extraction (UAE) using methanol and ethanol. In Soxhlet, the solvent reflux was kept for 6 h, whereas the UAE temperatures were 40, 50 and 60 degrees C with ultrasonic intensities (UI) of 150, 300 and 450 W/cm(2). Analyses of global yield, total phenolics, antioxidant capacities (DPPH and FRAP) and total capsaicinoids were performed. UAE raised the global extraction yield up to 26%. The concentration of phenolics and antioxidants increased with ultrasound, although higher intensities reduced their recoveries. However, capsaicinoids yield fell down to 50% with ultrasound. A phenomenological model provided good adjustment of the UAE kinetic curves. FESEM images showed that ultrasound did not change the sample morphology and did not damage the sample surface. (C) 2016 Elsevier Ltd. All rights reserved.