Application And Comparison Of Different Extraction Methods of capsaicin from chili, Capsicum annuum L.

Abstract

The extraction of chili oil and capsaicin from chili using some different method such as Soxhlet, maceration, ultrasound-assisted extraction, microwave-assisted extraction and supercritical carbon dioxide with ethanol as a modifier was studied in this work. The results showed that the main component of chili oil is polyunsaturated fatty acids (representing 77.4%); mainly oleic acid and linoleic acid. The highest yield of oil and capsaicin were 0,5358g/g and 2,9534mg/g material; achieved from microwave-assisted extraction method. However, the highest selectivity was 1.77% with supercritical fluid extraction method. With additional co-solvent, the concentration of capsaicin increased but the selectivity decreased.