OPTIMIZATION OF EXTRACTION PROCESS FOR  CAPSAICINOID-ENRICHED CHILI OLEORESIN (CAPSICUM ANNUUM L.) BY ULTRASOUND-ASSISTED METHOD

Cao Bá Cường; Ong Xuân Phong; Phạm Thị Mến; Ngô Thị Thương; Nguyễn Xuân Thành; Khuất Văn Quyết; La Việt Hồng

doi:10.34238/tnu-jst.13364

OPTIMIZATION OF EXTRACTION PROCESS FOR CAPSAICINOID-ENRICHED CHILI OLEORESIN (CAPSICUM ANNUUM L.) BY ULTRASOUND-ASSISTED METHOD

About this article

Received: 04/08/25 Revised: 02/12/25 Published: 03/12/25

Authors

1. Cao Ba Cuong , Hanoi Pedagogical University 2
2. Ong Xuan Phong, Hanoi Pedagogical University 2
3. Pham Thi Men, Hanoi Pedagogical University 2; Yen Lac High School
4. Ngo Thi Thuong, Hanoi Pedagogical University 2
5. Nguyen Xuan Thanh, Hanoi Pedagogical University 2
6. Khuat Van Quyet, Hanoi Pedagogical University 2
7. La Viet Hong, Hanoi Pedagogical University 2

Abstract

Chili pepper (Capsicum annuum L.) contains capsaicinoids, a group of compounds with high value in food and pharmaceuticals, but traditional extraction methods remain limited. This study combined ultrasound-assisted extraction (UAE) with response surface methodology (RSM) to optimize the recovery of capsaicin and dihydrocapsaicin from chili fruits. The investigated factors included temperature (50-70°C), ethanol concentration (60-80%), and sample-to-solvent ratio (1/15-1/25). The experimental design followed a Box-Behnken model with 15 runs and second-order regression analysis. Capsaicinoid contents were quantified by HPLC. Results showed that shaking-assisted ultrasound extraction achieved the highest yield (25.01 ± 0.09%). All three factors significantly affected the capsaicin and dihydrocapsaicin contents (p < 0.05), with the sample-to-solvent ratio and quadratic effects being the most influential. The regression model exhibited strong agreement with the experimental data (R² ~ 0.999), predicting optimal conditions at 56.71°C, 79.83% ethanol, and a sample-to-solvent ratio of 1/15, yielding capsaicin and dihydrocapsaicin contents of 7.29 mg/g and 4.08 mg/g, respectively, values close to the maximum. The activity of chili pepper extract against E. coli and S. aureus showed IC50 values of 14.98 µg/mL and 31.56 µg/mL, respectively. These findings contribute to improving bioactive compound recovery, reducing solvent consumption, and providing a basis for the production of chili pepper extracts.

Keywords

Capsaicin; Chili extract; Ultrasound-assisted method; Optimization; Response surface methodology

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DOI: https://doi.org/10.34238/tnu-jst.13364

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