Unleashing the bioactive potential of Capsicum chinense cv Bhut Jolokia: a comparison of microwave- and ultrasound-mediated extraction techniques for lipophilic capsaicin

Abstract

This study investigated the extraction of capsaicin from Capsicum chinense cv Bhut Jolokia using rice bran oil (RBO) as a ‘green solvent’ via microwave- and ultrasound-mediated techniques (MME and UME) as an alternative to hazardous organic solvents. Extraction conditions were optimised using MME at 180 and 300 W for 2 and 8 min and UME at 300 and 400 W for 10 and 30 min. The maximum capsaicin yield obtained was 12.47 mg/mL, with a corresponding gamma oryzanol content of 8.46 mg/mL. The peroxide value of the extract (capsaicin-infused RBO) was found to be within permissible limits as per Codex Alimentarius specifications. Results strongly suggest the potential of RBO as a novel solvent for extraction of capsaicin. The capsaicin-enriched oil can be used as a functional food ingredient due to its health-promoting properties.

Graphical Abstract

Keywords:

• Oleoresin
• rice bran oil
• gamma oryzanol
• green extraction

Acknowledgments

The first author gratefully acknowledges Post Graduate School, ICAR-Indian Agricultural Research Institute, New Delhi for providing financial assistance in the form of IARI Senior Scholarship for PhD and Dr Abhijit Kar, Director, ICAR-NISA, for providing all the necessary laboratory facilities.

Authors’ contributions

All authors contributed to conceiving the study. The draft of the manuscript was written by VK. Investigation and data collection were performed by VK and VA. Analysis was performed by VK, VA, VR, and JM. Review and editing were done by NU, MK and CK.

Disclosure statement

The authors declare that they have no conflict of interest.

Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.