Application Of Pressure-shear Induced Chemical Transitions In Extraction Of Red Pepper Bioactive Compounds

Red peppers contains a diverse group of bioactive substances. Capsanthin as a natural pigment, has been determined as A-type cytochrome by the United Nations FAO (FAO) and the World Health Organization (WHO), it can be used unlimited; Capsaicin was called 'soft gold', which has a broad range of applications in medicine, military, chemical, food and healthcare product. China is rich in red peppers resources, but has a weak market share for capsanthin and capsaicin extract in the world market. At present, the methods for extracting these bioactive compounds from complex plant matrixes include: old organic solvent extraction, ltrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extractions, and superfine comminution-assisted extraction. But there are many limitations of the present extraction technology, such as usage of organic solvents, often toxic and high flammable, low yields of extraction, and miscellaneous steps. Therefore, selection and development of extraction technology with environment-friendly, low cost, high degree of technological maturity, has been a research hot spot and the key to success. The present study was focused on the optimum process of capsanthin and capsaicin by pressure-shear induced chemical transitions(PICT)-assisted extraction. The results of the experiment are as follows:First, the optimum process was for PICT assisted extraction of capsanthin with Na2CO3 reagent: The color value of capsanthin has increased by 20.73% and 22.35% persent than superfine comminution-assisted extraction and the physical mixture-extraction. The optimum process for PICT assisted extraction were as follows: Na2CO3 content, 5% (w/w); milling period, 40min (D95≤44μm); extraction solvent, 95%(v/v) aqueous ethanol; liquid/solid ratio, 1:70 (g:mL). Under the optimum conditions, then compared with soxhlet extraction, the color value of capsanthin had increased 15.09%.Second, the optimum process was for PICT assisted extraction of capsanthin with HP-β-CD reagent: The color value of capsanthin has increased by 23.00% and 17.73% than superfine comminution-assisted extraction and the physical mixture-extraction. The optimum process for PICT assisted extraction were as follows: HP-β-CD content, 15% (w/w); circulating water temperature, 50℃; milling period, 35 min(D95≤44μm). Under the optimum conditions, then compared with soxhlet extraction, the color value of capsanthin had increased 17.69%.Third, the optimum process was for PICT assisted extraction of capsaicin. The extraction rate of capsaicin had increased by 35.40% and 33.04% than superfine comminution -assisted extraction and physical mixture-extraction.The optimum process for PICT assisted extraction were as follows: Na2CO3 content, 4% (w/w); milling period, 35min (D95≤44μm); extraction solvent, 40%(v/v) aqueous ethanol; liquid/solid ratio, 1:40(g:mL). Under the optimum conditions, compared with soxhlet extraction, the extraction rate of capsaicin had increased 18.11 %.The results showed that, under the optimized parameters determined herein, significant enhancement such as improved yield, reducing the time, more simplified procedures and environment-friendly, which maked PICT a potential convenient tool for capsanthin and capsaicin from red peppers.