Abstract

TERRAZAS ALACORIA, Celia Evelyn; DUCHEN URIARTE, Eliana Patricia  and  TARQUI TARQUI, Santiago. EXTRACTION OF CAPSAICIN C₁₈H₂₇NO₃ METHODS: MACERATION AND SUPERCRITICAL FLUID: Experimental phytochemistry red and yellow chili peppers, capsicum baccatum species, Municipios de Padilla y Huacareta, departamento de Chuquisaca-Bolivia. Rev. Tecnológica [online]. 2024, vol.20, n.26, pp. 5-8. ISSN 1729-7532.

The article refers to capsaicin (C₁₈H₂₇NO₃) extractions by maceration and supercritical fluid methods, on experimental phytochemistry of red and yellow chili peppers of the Capsicum baccatum species, originating from Padilla and Huacareta, both geographic regions of Chuquisaca-Bolivia. UV-VIS spectrophotometry was used to quantify capsaicinoid matter by maceration (conventional extraction). Regarding the capsaicin obtained by both methods, quantification was done through high-performance liquid chromatography HPLC. In both extraction methods, the pulp and seeds (seeds) were processed separately; thus, the respective extraction oleoresin was obtained. NMR spectroscopy allowed determining an important theory-analysis similarity for the isomer Trans-8-methyl-N-vanillyl-6-noneamide (capsaicin C₁₈H₂₇NO₃). Establishing the operating parameters for alcoholic maceration; particle size and extraction time (best result yellow chili pulp). Regarding supercritical fluid extraction, the parameters correspond to pressure 2700 PSI and temperature 45°C, (best result red chili seed).

Keywords : Chili; capsaicin; supercritical fluid extraction; alcoholic maceration method.