Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Para Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents.

ABSTRACT: Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers (Capsicum chinense Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (Glycine max), Brazilian nuts (Bertholettia excelsa H.B.), and palm olein were used in combination with ultrasonic-assisted extraction (UAE). The proximate composition of the pepper extracts and vitamin C were determined through AOAC methods, total phenolics and carotenoids were assessed by UV/Vis spectrophotometry, and capsaicin by high-performance liquid chromatography. Antioxidant cumari-do-Pará extract activities were evaluated by the ABTS radical scavenging

SUBMITTER: Cardoso RV 

PROVIDER: S-EPMC11394977 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature