Enzymatic treatment to improve extraction of capsaicinoids and carotenoids from chili (Capsicum annuum) fruits.
Enzymatic treatments using noncommercial enzymes as a means to the improve the extraction of carotenoids and capsaicinoids from chili fruits are explored in this study. The results show that it is possible to obtain chili fruit powder with a higher concentration of both capsaicinoids and carotenoids than previously reported for similar processes. Furthermore, extraction yields above 96% for carotenoids and 85% for capsaicinoids as separate fractions can be achieved using a sequential and selective two-stage extraction. Evidence is presented demonstrating that the content and extraction yield depend directly on the extent of the enzymatic hydrolysis of chili cell walls, and higher yields are obtained when the sample is completely hydrolyzed. The enzymatic treatment described here is a promising alternative to current industrial practices, and it improves the extraction of carotenoids and capsaicinoids from chili fruits.
Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Celaya, C.P. 38010, Celaya, Gto., Mexico.
Manuel
M
Salgado-Roman
Enrique
E
Botello-Alvarez
Ramiro
R
Rico-Martínez
Hugo
H
Jiménez-Islas
Marcela
M
Cárdenas-Manríquez
José Luis
JL
Navarrete-Bolaños
D002211:Capsaicin / Q000031:analogs & derivatives* / Q000737:chemistry / Q000302:isolation & purification; D002212:Capsicum / Q000737:chemistry*; D002338:Carotenoids / Q000737:chemistry / Q000302:isolation & purification*; D002473:Cell Wall / Q000378:metabolism; D002480:Cellulase / Q000378:metabolism*; D005638:Fruit / Q000737:chemistry*; D005656:Fungal Proteins / Q000378:metabolism*; D006868:Hydrolysis; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification; D012233:Rhizopus / Q000201:enzymology; D052616:Solid Phase Extraction / Q000379:methods*
D005656:Fungal Proteins; D010936:Plant Extracts; D002338:Carotenoids; D002480:Cellulase; D002211:Capsaicin