ABSTRACT
Methods exist to extract capsaicin from chili (Capsicum annuum L.), but they have poor yield and are hazardous to the environment. The objective of the study was to develop a process for extraction of capsaicin from chili that is more efficient and bio-rationale. Two deep eutectic solvents (DES), choline chloride-urea (CCU) and choline chloride-glycerol (CCG), were used for extraction with MAE (microwave-assisted extraction) and UAE (ultrasound-assisted extraction). In MAE, the highest yield in both solvents was at 600 W and solvent-solid ratio 30 mL∙g−1 for CCU 18.88 mg∙g−1 and for CCG 14.49 mg∙g−1. In UAE, the highest yield in both solvents was at 50°C and solvent-solid ratio 100 mL∙g−1 (2.77 for CCU and 2.59 mg∙g−1 for CCG). The CCU (1:2) was an efficient solvent for extraction of capsaicin from chili and MAE was more efficient than UAE (ultrasound-assisted extraction). The results provide a new method to obtain capsaicin efficiently from C. annuum.
Acknowledgments
The authors acknowledge the access to facilities by the Department of Chemistry for this research.