Solvent extraction and quantification of capsaicinoids from Capsicum chinense

Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. In the absence of in depth information on capsaicinoid extraction from habanero peppers, this work was undertaken to examine the processing parameters for solvent extraction of capsaicinoids from whole habanero peppers (Capsicum chinense) and their various parts. The effects of solvent type (ethanol, acetone and acetonitrile), pepper part(s) (seeds, shells), tissue preparation (freeze and oven drying), and time on capsaicinoid recovery (capsaicin and dihydrocapsaicin) were evaluated. Across all solvents, capsaicin yields were on average 16, 5 and 8 mg/g dry pepper part for seeds, shells and whole peppers, respectively. Dihydrocapsaicin yield ranged from 0.65 to 9.17 mg/g dry pepper depending on interaction between parts and preparation. Overall, higher yields of capsacinoids were obtained from oven-dried peppers using acetone as the solvent. (C) 2010 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.