Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L

Yan-Yan Dang, Hua Zhang and Zhi-Long Xiu
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Yan-Yan Dang: Department of Bioscience and Biotechnology, School of Life Science and Biotechnology, Dalian University of Technology, Dalian, P.R .China
Hua Zhang: Department of Bioscience and Biotechnology, School of Life Science and Biotechnology, Dalian University of Technology, Dalian, P.R .China
Zhi-Long Xiu: Department of Bioscience and Biotechnology, School of Life Science and Biotechnology, Dalian University of Technology, Dalian, P.R .China

Czech Journal of Food Sciences, 2014, vol. 32, issue 1, 109-114

Abstract: The extraction of capsanthin and capsaicin from red pepper (Capsicum annum L.) was studied using a three-liquid-phase system (TLPS) of acetone/K2HPO4/n-hexane. When the system consisted of 22% (w/w) acetone/20% (w/w) K2HPO4/10% (w/w) n-hexane, capsanthin was extracted into the top n-hexane-rich phase, yielding a recovery of 98.15% at a temperature of 25°C. Meanwhile, capsaicin was mainly distributed in the middle acetone-rich phase, less than 0.01% in the top phase, and undetectable in the bottom salt-rich phase. The yields of capsanthin and capsaicin were 105 and 88% of those of the conventional solvent extraction, respectively. Thus, capsanthin and capsaicin were separated through a single step at a low cost.

Keywords: partition behaviour; red pepper; recovery; three-liquid-phase system (TLPS) (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:96-2013-cjfs

DOI: 10.17221/96/2013-CJFS

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