Pre-concentration of capsaicinoids from different cultivars of Capsicum annuum after extraction in heterogenous mixtures

• Published in: Journal of food composition and analysis 2021-09, Vol.102, p.104052, Article 104052
• Main Authors: Genovese, Salvatore, Epifano, Francesco, Marchetti, Lorenzo, Bastianini, Maria, Cardellini, Fabio, Spogli, Roberto, Fiorito, Serena
• Format: Article
• Language: English
• Subjects: Capsaicinoids; Capsicum annuum; Hot pepper cultivars; Hydrotalcites; Lamellar solids; Solid phase extraction
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2021.104052

[Display omitted] •Selection of solids for the adsorption of capsaicinoids from cultivars of hot pepper extracts.•Selective uptake by magnesium aluminum azelate and bentonite was recorded.•Percentages of adsorbed capsaicinoids were evaluated by HPLC analysis. Capsaicinoids capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin from extracts of twenty-two cultivars of hot pepper (Capsicum annuum L.) were analyzed after treatment of the extractive solutions with a panel of nineteen heterogenous supports (hydrotalcites, lamellar solids, and phyllosilicates). Among the hot pepper varieties, the one named Big Black Mama Mustard exhibited the highest concentrations of the selected phytochemicals after a preliminary maceration and thus was chosen to test the efficiency of the solid phase extraction step. The hydrotalcite magnesium aluminium azelate and bentonite performed as the best sorbents in terms of extractive yields of all capsaicinoids herein under investigation, providing percentages ranging from 73.5 % to 91.6 % and 68.4 % to 70.8 %, respectively. The solid phase extraction of Capsicum spp. by hydrotalcites is described in the present study for the first time in the literature. Data reported in this study may be of help to set up convenient industrial processes to obtain nutraceutical and food additives enriched in the title capsaicinoids.