Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Agroclimatic Study Area Characteristics
2.2. Physicochemical Analyses
2.3. Fatty Acid Composition
2.4. Organic Solvent Extraction (OSE)
2.5. Ultrasonic-Assisted Extraction (UAE)
2.6. Oily Extract (OE) Pretreatment
2.7. Total Phenolic Content (TPC) Determinations
2.8. Capsaicin Quantification
2.9. Total Carotenoid (TC) Determinations
2.10. Antioxidant Activity Determinations
2.10.1. ABTS Radical Scavenging Assay
2.10.2. β-Carotene/Linoleic Acid Determinations
2.11. Statistical Analyses
3. Results and Discussion
3.1. Proximate Composition and Bioactive Compound Analyses of in Natura Peppers
3.2. Total Phenolic Contents
3.3. Capsaicin
3.4. Total Carotenoids
3.5. Fatty Acid Vegetable Oil Profiles
3.6. Antioxidant Activity Determined by the ABTS and β-Carotene/Linoleic Acid System Assays
3.7. A Brief Overview on the Costs and Benefits of Organic Solvent Extraction Compared to Vegetable Oils in Obtaining Bioactive Compounds
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Analyses | TAUÁ | IGARAPÉ-AÇU | ||
---|---|---|---|---|
Immature | Mature | Immature | Mature | |
Moisture (g·100 g−1) | 91.46 ± 0.17 a | 90.92 ± 0.17 a | 87.90 ± 0.24 c | 87.76 ± 0.45 c |
Total proteins (g·100 g−1) | 1.22 ± 0.09 b | 0.97 ± 0.22 c | 1.49 ± 0.04 a | 1.50 ± 0.026 a |
Total lipids (g·100 g−1) | 1.41 ± 0.09 a | 1.49 ± 0.05 a | 0.94 ± 0.07 b | 1.64 ± 0.06 c |
Ashes (g·100 g−1) | 0.65 ± 0.04 b | 0.71 ± 0.05 b | 0.76 ± 0.05 ab | 0.94 ± 0.04 a |
Carbohydrate (g·100 g−1) | 5.26 ± 0.21 d | 5.91 ± 0.13 c | 8.91 ± 0.35 a | 8.16 ± 0.69 b |
Soluble solids (°Brix) | 8.57 ± 0.26 d | 9.30 ± 0.06 b | 9.2 ± 0.00 c | 10.26 ± 0.06 a |
Titratable acidity (% citric acid) | 0.45 ± 0.01 a | 0.34 ± 0.01 c | 0.40 ± 0.01 b | 0.35 ± 0.00 c |
pH | 5.07 ± 0.00 c | 5.25 ± 0.02 b | 5.33 ± 0.02 a | 5.36 ± 0.00 a |
Bioactive compounds | ||||
Vitamin C (mg·100 g−1) | 128.16 ± 0.79 a | 77.15 ± 0.46 c | 101.91 ± 0.55 b | 64.55 ± 0.36 d |
Total phenolic content (mg GAE·100 g−1) | 697.64 ± 5.36 d | 757.49 ± 6.39 b | 724.69 ± 6.42 c | 825.21 ± 3.32 a |
Capsaicin (mg·g−1) | 1.42 ± 0.01 d | 1.77 ± 0.00 c | 3.12 ± 0.01 b | 3.26 ± 0.01 a |
Total carotenoids (μg·g−1) | 11.43 ± 0.07 d | 22.97 ± 0.08 b | 17.17 ± 0.01 c | 29.41 ± 0.06 a |
Antioxidant analyses | ||||
β-carotene/linoleic acid (%AA) | 24.48 ± 0.46 c | 27.26 ± 0.48 b | 27.06 ± 0.27 b | 31.77 ± 0.49 a |
ABTS (µM trolox·g−1) | 46.79 ± 1.67 c | 50.23 ± 0.47 b | 50.17 ± 1.98 b | 65.83 ± 2.20 a |
Total Phenolic Contents (mg GAE 100 g−1) | TAUÁ | IGARAPÉ-AÇU | ||
---|---|---|---|---|
Immature | Mature | Immature | Mature | |
OSE/acetone 70% | 1332.25 ± 8.02 Ca | 1435.23 ± 17.73 Ba | 1367.27 ± 12.88 Ca | 1542.21 ± 8.02 Aa |
OE/Soybean | 53.02 ± 0.73 Db | 77.46 ± 1.69 Cb | 87.10 ± 0.71 Bb | 113.58 ± 0.73 Ab |
OE/Brazilian nut | 52.05 ± 0.62 Db | 70.18 ± 1.04 Cc | 85.99 ± 1.54 Bb | 106.98 ± 0.62 Ac |
OE/Palm olein | 51.08 ± 0.43 Db | 67.73 ± 1.81 Cc | 80.01 ± 0.89 Bc | 100.56 ± 0.43 Ad |
Capsaicin (mg·g−1) | TAUÁ | IGARAPÉ-AÇU | ||
---|---|---|---|---|
Immature | Mature | Immature | Mature | |
OSE/ethanol | 2.73 ± 0.02 Da | 3.38 ± 0.01 Ca | 5.86 ± 0.03 Ba | 6.13 ± 0.02 Aa |
OE/Soybean | 0.271 ± 0.03 Db | 0.394 ± 0.06 Cb | 0.492 ± 0.05 Bb | 0.576 ± 0.03 Ab |
OE/Brazil nut | 0.269 ± 0.04 Dc | 0.354 ± 0.04 Cc | 0.482 ± 0.01 Bc | 0.500 ± 0.05 Ac |
OE/Palm olein | 0.252 ± 0.03 Dd | 0.273 ± 0.01 Cd | 0.479 ± 0.08 Bd | 0.496 ± 0.04 Ad |
Total Carotenoids (μg·g−1) | TAUÁ | IGARAPÉ-AÇU | ||
---|---|---|---|---|
Immature | Mature | Immature | Mature | |
OSE/acetone, petroleum ether | 21.90 ± 0.14 Da | 43.87 ± 0.16 Ba | 32.25 ± 0.30 Ca | 55.23 ± 0.12 Aa |
OE/Soybean | 18.86 ± 0.17 Db | 34.63 ± 0.11 Bb | 24.68 ± 0.19 Cb | 38.22 ± 0.16 Ab |
OE/Brazilian nut | 13.77 ± 0.12 Dc | 23.81 ± 0.17 Bc | 19.58 ± 0.22 Cc | 30.91 ± 0.06 Ac |
OE/Palm olein | 12.62 ± 0.17 Dd | 21.65 ± 0.23 Bd | 18.72 ± 0.36 Cd | 28.04 ± 0.28 Ad |
Vegetable Oil | Fatty Acid (g·100 g−1) | ||
---|---|---|---|
Palmitic Acid (C16:0) | Oleic Acid (C18:1, ω-9) | Linoleic Acid (C18:2, ω-6) | |
Soybean | 12.40 ± 0.05 c | 23.30 ± 0.05 c | 58.21 ± 0.07 a |
Brazilian nut | 15.25 ± 0.03 b | 38.48 ± 0.02 b | 35.87 ± 0.02 b |
Palm olein | 37.81 ± 0.10 a | 44.62 ± 0.09 a | 10.70 ± 0.12 c |
ABTS (µM Trolox g−1) | TAUÁ | IGARAPÉ-AÇU | ||
---|---|---|---|---|
Immature | Mature | Immature | Mature | |
OSE/methanol, acetone | 89.58 ± 1.73 Ca | 95.89 ± 0.77 Ba | 94.27 ± 1.30 Ba | 123.61 ± 2.61 Aa |
OE/Soybean | 16.08 ± 0.26 Db | 24.05 ± 0.50 Cb | 26.44 ± 0.18 Bb | 42.45 ± 0.68 Ab |
OE/Brazil nut | 13.57 ± 0.14 Cbc | 22.84 ± 0.21 Bb | 24.16 ± 0.50 Bbc | 40.50 ± 0.35 Abc |
OE/Palm olein | 10.56 ± 0.11 Cc | 21.17 ± 0.44 Bb | 22.92 ± 0.30 Bc | 39.12 ± 0.45 Ac |
β-Carotene/Linoleic Acid %AA (60 min) | TAUÁ | IGARAPÉ-AÇU | ||
Immature | Mature | Immature | Mature | |
OSE/methanol, acetone | 46.88 ± 0.79 Ca | 52.06 ± 0.80 Ba | 50.86 ± 0.51 Ba | 59.66 ± 0.92 Aa |
OE/Soybean | 9.24 ± 0.19 Db | 16.20 ± 0.40 Bb | 14.97 ± 0.33 Cb | 24.09 ± 0.51 Ab |
OE/Brazil nut | 7.90 ± 0.32 Dbc | 14.82 ± 0.19 Bbc | 12.25 ± 0.54 Cc | 22.18 ± 0.83 Ab |
OE/Palm olein | 6.70 ± 0.38 Cc | 13.22 ± 0.19 Bc | 11.34 ± 0.57 Bc | 19.08 ± 0.24 Ac |
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Cardoso, R.V.; da Silva, D.V.T.; Santos-Sodré, S.d.J.L.; Pereira, P.R.; Freitas, C.S.; Moterle, D.; Kanis, L.A.; Silva, L.H.M.d.; Rodrigues, A.M.d.C.; Paschoalin, V.M.F. Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents. Foods 2024, 13, 2765. https://doi.org/10.3390/foods13172765
Cardoso RV, da Silva DVT, Santos-Sodré SdJL, Pereira PR, Freitas CS, Moterle D, Kanis LA, Silva LHMd, Rodrigues AMdC, Paschoalin VMF. Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents. Foods. 2024; 13(17):2765. https://doi.org/10.3390/foods13172765
Chicago/Turabian StyleCardoso, Raiane Vieira, Davi Vieira Teixeira da Silva, Samíria de Jesus Lopes Santos-Sodré, Patricia Ribeiro Pereira, Cyntia Silva Freitas, Diego Moterle, Luiz Alberto Kanis, Luiza Helena Meller da Silva, Antonio Manoel da Cruz Rodrigues, and Vania Margaret Flosi Paschoalin. 2024. "Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents" Foods 13, no. 17: 2765. https://doi.org/10.3390/foods13172765