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VNUHCM Journal of

Science and Technology Development

An official journal of Viet Nam National University Ho Chi Minh City, Viet Nam since 1997

ISSN: 1859-0128
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Application And Comparison Of Different Extraction Methods of capsaicin from chili, Capsicum annuum L.

Khoa Anh Tran 1, *
Tuyet Thi Ngoc Nguyen 1
Phung Thi Kim Le 2

  1. Key Laboratory of Chemical Engineering and Petroleum Processing, Ho Chi Minh City University of Technology, VNU-HCM
  2. Ho Chi Minh City University of Technology, VNU-HCM
Correspondence to: Khoa Anh Tran, Key Laboratory of Chemical Engineering and Petroleum Processing, Ho Chi Minh City University of Technology, VNU-HCM. Email: pvphuc@vnuhcm.edu.vn.
Volume & Issue: Vol. 19 No. 2 (2016) | Page No.: 44-51 | DOI: 10.32508/stdj.v19i2.647
Published: 2016-06-30

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Copyright © 2016 by the author(s).

Copyright The Author(s) 2023. This article is published with open access by Vietnam National University, Ho Chi Minh city, Vietnam. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

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.

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