title: Effect of ultrasound on the supercritical CO2 extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L. var. pendulum).
abstract: Extracts with bioactive compounds were obtained from the red pepper variety "dedo de moça" (Capsicum baccatum L. var. pendulum) through supercritical fluid extraction with carbon dioxide assisted by ultrasound (SFE-US). The process was tested at pressures of 15, 20 and 25 MPa; temperatures of 40, 50 and 60 °C, and ultrasonic powers of 200, 400 and 600 W applied during 40, 60 and 80 min of extraction. The CO2 mass flow rate was fixed at 1.7569 × 10(-4) kg/s. Global yield, phenolic content, antioxidant capacity and capsaicinoid concentration were evaluated in the extracts. The application of ultrasound raised the global extraction yield of SFE up to 45%. The phenolic content of the extract increased with the application of higher ultrasound power and radiation time. The capsaicinoid yield was also enhanced with ultrasound up to 12%. However, the antioxidant capacity did not increase with the ultrasound application. The BET-based model and the broken and intact cell model fitted well to the kinetic SFE curves. The BET-based model with three adjustable parameters resulted in the best fits to the experimental data. Field emission scanning electron microscopy (FESEM) images showed that SFE disturbed the vegetable matrix, releasing particles from the inner region of the plant cells to their surface. When the ultrasound was applied this effect was more pronounced. On the other hand, cracks, fissures or any sign of rupture were not identified on the sample surface.
authors.affiliation: College of Food Engineering, Food Engineering Department, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: arthurbaiao@hotmail.com.
authors.forename: Arthur Luiz Baião
authors.initials: AL
authors.lastname: Dias
authors.affiliation: College of Food Engineering, Food Engineering Department, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: camillascarelli@gmail.com.
authors.forename: Camilla Scarelli
authors.initials: CS
authors.lastname: Arroio Sergio
authors.affiliation: College of Food Engineering, Food Engineering Department, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: philipe.dsn@gmail.com.
authors.forename: Philipe
authors.initials: P
authors.lastname: Santos
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), P.O. Box 40, 11510 Puerto Real, Cádiz, Spain. Electronic address: gerardo.fernandez@uca.es.
authors.forename: Gerardo Fernandéz
authors.initials: GF
authors.lastname: Barbero
authors.affiliation: Institute of Chemistry, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: camila@iqm.unicamp.br.
authors.forename: Camila Alves
authors.initials: CA
authors.lastname: Rezende
authors.affiliation: College of Food Engineering, Food Engineering Department, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil. Electronic address: julian@unicamp.br.
authors.forename: Julian
authors.initials: J
authors.lastname: Martínez
mesh_terms: D000975:Antioxidants / Q000032:analysis; D002212:Capsicum / Q000737:chemistry*; D002245:Carbon Dioxide / Q000737:chemistry*; D025924:Chromatography, Supercritical Fluid / Q000379:methods*; D007700:Kinetics; D008855:Microscopy, Electron, Scanning; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000302:isolation & purification*; D014465:Ultrasonics
chemical_list: D000975:Antioxidants; D010636:Phenols; D064209:Phytochemicals; D002245:Carbon Dioxide
keywords: Capsicum; FESEM; Mathematical modeling; Supercritical extraction; Ultrasound