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<p>Capsaicinoids, bioactive compounds primarily responsible for the pungency in chili peppers, are gaining attention for their significant health benefits and versatile applications in food, and pharmacology. Due to this, the extraction of these compounds from chili peppers has garnered significant interest in recent years. This study aimed to optimize their extraction using choline chloride-urea deep eutectic solvent (DES) combined with microwave irradiation. Response surface methodology (RSM) was employed for optimization, utilizing a Box-Behnken design (BBD) to evaluate extraction parameters systematically. High-performance liquid chromatography (HPLC) was used for the quantification of capsaicin and dihydrocapsaicin, while a UV–visible spectrophotometric method assessed total capsaicinoid content (TCC). Optimal extraction conditions were identified: for capsaicin and dihydrocapsaicin, 40&#xa0;mL/g solid-to-solvent ratio (SSR), 30% DES concentration, and 40&#xa0;s of microwave treatment, while for TCC, optimal conditions were 30&#xa0;mL/g SSR, 30% DES concentration, and 40&#xa0;s of microwave treatment, all at a power of 330 W. The predicted yields were 4.83&#xa0;mg/g for capsaicin, 4.71&#xa0;mg/g for dihydrocapsaicin, and 28.11&#xa0;mg/g for TCC, with nominal relative standard deviations of 3.30%, 1.69%, and 0.48%, respectively. Furthermore, recovery of capsaicin and dihydrocapsaicin from the DES was explored using anti-solvent and liquid–liquid partitioning techniques, followed by thin-layer chromatography (TLC) for analysis. The results indicate that the integrated extraction approach is effective in yielding valuable bioactive compounds, supporting the potential for industrial applications in nutraceuticals and food industries.</p>

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RSM-based green extraction of valuable bioactives from chili peppers using choline chloride-urea deep eutectic solvent coupled with microwave heating

  • 期刊论文

  • 发表日期：

    2025年1月28日

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  • Sayeda Rubab Fatima,
  • Dildar Ahmed

摘要

Capsaicinoids, bioactive compounds primarily responsible for the pungency in chili peppers, are gaining attention for their significant health benefits and versatile applications in food, and pharmacology. Due to this, the extraction of these compounds from chili peppers has garnered significant interest in recent years. This study aimed to optimize their extraction using choline chloride-urea deep eutectic solvent (DES) combined with microwave irradiation. Response surface methodology (RSM) was employed for optimization, utilizing a Box-Behnken design (BBD) to evaluate extraction parameters systematically. High-performance liquid chromatography (HPLC) was used for the quantification of capsaicin and dihydrocapsaicin, while a UV–visible spectrophotometric method assessed total capsaicinoid content (TCC). Optimal extraction conditions were identified: for capsaicin and dihydrocapsaicin, 40 mL/g solid-to-solvent ratio (SSR), 30% DES concentration, and 40 s of microwave treatment, while for TCC, optimal conditions were 30 mL/g SSR, 30% DES concentration, and 40 s of microwave treatment, all at a power of 330 W. The predicted yields were 4.83 mg/g for capsaicin, 4.71 mg/g for dihydrocapsaicin, and 28.11 mg/g for TCC, with nominal relative standard deviations of 3.30%, 1.69%, and 0.48%, respectively. Furthermore, recovery of capsaicin and dihydrocapsaicin from the DES was explored using anti-solvent and liquid–liquid partitioning techniques, followed by thin-layer chromatography (TLC) for analysis. The results indicate that the integrated extraction approach is effective in yielding valuable bioactive compounds, supporting the potential for industrial applications in nutraceuticals and food industries.