Composición de las oleorresinas de dos variedades de ají picante (habanero y tabasco) obtenidas mediante lixiviación con solventes orgánicos
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Date
2007
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. In the development of new processes
and ingredients for food industry, extraction
techniques allow us to obtain active principles from
natural products, good for human consuming and
strongly related to the tendency towards a healthier
and free of contaminants feeding. Oleoresins from
vegetables allow us to work with dye and aromatic
components (as in the case of peppers, for which,
extraction with organic solvents is a common practice
that must be refined in such a way that only safe and
apt for human consumption substances are used).
Objective.To compare the composition of oleoresin
from two kinds of chili pepper (Tabasco and habanero)
extracted with two different solvents (hexane and ethyl acetate). Materials and methods. Dry material
from both kinds of chili pepper were taken and
submitted to extraction with two different organic
solvents (hexane and ethyl acetate). The oleoresins
that resulted from this procedure were concentrated
to calculate their performance in extraction and then
analyzed in a HPLC to determine their contents of
capsaicin and dihydrocapsaicin. Results. We found
that ethyl acetate is a better solvent than hexane; it
shows a general percentage of extraction of 11.23%
compared to a 7.14%. In the characterization with
the HPLC we found acceptable concentrations of
the pungent principles (capsaicine and dihydrocapsaicin),
corresponding to the theoretical values
in which habanero pepper represents a value
between 150000 and 325000 Scoville units and the
Tabasco, between 50000 and 10000 Scoville units.
Conclusion. In an extraction process for chili
peppers, a better extraction performance is obtained
by using ethyl acetate as solvent and a better
concentration of capsaicin and dihydrocapsaicin by
using habanero chili pepper.
Description
Keywords
Oleoresina, Ají (capsicum), Dihidrocapsaicina, capsaicina, Acetato de etilo, Hexano, Solventes orgánicos, Lixiviación, Alimentos