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. 2024 Aug 30;13(17):2765.
doi: 10.3390/foods13172765.

Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents

Raiane Vieira Cardoso  1 , Davi Vieira Teixeira da Silva  1 , Samíria de Jesus Lopes Santos-Sodré  2 , Patricia Ribeiro Pereira  1 , Cyntia Silva Freitas  1 , Diego Moterle  3 , Luiz Alberto Kanis  3 , Luiza Helena Meller da Silva  2 , Antonio Manoel da Cruz Rodrigues  2 , Vania Margaret Flosi Paschoalin  1
Affiliations

Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents

Raiane Vieira Cardoso et al. Foods. .

Abstract

Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging and β-carotene/linoleic acid assays. The vegetable oils were suitable for extracting and preserving bioactive pepper compounds, especially mature ones harvested from Igarapé-Açu. Bioactive compound content and antioxidant activity varied with harvesting location and ripening stage. Soybean oil was the most effective in extracting bioactive pepper compounds, particularly carotenoids, with 69% recovery. Soybean oil extracts enriched in capsaicin, carotenoids, and phenolics obtained from cumari-do-Pará can be used as spices in foodstuffs and/or as additives in pharmaceutical and nutraceutical formulations. Edible vegetable oils combined with UAE are promising for bioactive compound extraction, representing an environmentally friendly, safe, low-cost, versatile, and fast alternative.

Keywords: capsaicin; carotenoids; green extraction; palm olein; phenolic compounds; soybean and Brazilian nut oils; vitamin C.

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Conflict of interest statement

The authors declare no conflicts of interest.

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