Enzymatic Treatment To Improve Extraction of Capsaicinoids and Carotenoids from Chili (Capsicum annuum) Fruits

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• 作者：Manuel Salgado-Roman ; Enrique Botello-Á ; lvarez ; Ramiro Rico-Martí ; nez ; Hugo Jimé ; nez-Islas ; Marcela Cá ; rdenas-Manrí ; quez ; José ; Luis Navarrete-Bolan&#771 ; os
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：November 12, 2008
• 年：2008
• 卷：56
• 期：21
• 页码：10012-10018
• 全文大小：201K
• 年卷期：v.56,no.21(November 12, 2008)
• ISSN：1520-5118

文摘

Enzymatic treatments using noncommercial enzymes as a means to the improve the extraction of carotenoids and capsaicinoids from chili fruits are explored in this study. The results show that it is possible to obtain chili fruit powder with a higher concentration of both capsaicinoids and carotenoids than previously reported for similar processes. Furthermore, extraction yields above 96% for carotenoids and 85% for capsaicinoids as separate fractions can be achieved using a sequential and selective two-stage extraction. Evidence is presented demonstrating that the content and extraction yield depend directly on the extent of the enzymatic hydrolysis of chili cell walls, and higher yields are obtained when the sample is completely hydrolyzed. The enzymatic treatment described here is a promising alternative to current industrial practices, and it improves the extraction of carotenoids and capsaicinoids from chili fruits.