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Extraction and recovery of capsaicin from scotch bonnet by alkaline-based deep eutectic solvent

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Abstract

Deep eutectic solvents (DESs) have emerged as green alternatives to conventional organic solvents for the efficient extraction of bioactive compounds. In this study, capsaicin was extracted from Capsicum annuum (C. annuum) by ultrasound-assisted extraction using strong to mild acid- and alkaline-based DESs to compare their extraction efficiency with conventional solvent. Strong alkaline-based DESs extract showed the highest capsaicin content (17.58 ± 0.28 mg/g) compared with other DESs, including acid-based DES (12.88 ± 0.11 mg/g) and ethanol (13.85 ± 0.24 mg/g) (p < 0.05) in the screening of DESs. Furthermore, optimization of alkaline-based DES extraction parameters achieved an increased capsaicin content 19.15 mg/g. Macroporous resins (SP850, XAD2, and XAD16N) were used to recover capsaicin from DES extract, and SP850 showed the highest adsorption and recovery ratio of capsaicin. Moreover, the antioxidant potency of the recovered capsaicin was confirmed using radical scavenging assays. This study provides an eco-friendly, novel, efficient extraction method for obtaining capsaicin from C. annuum.

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Funding

This study received no external funding.

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Author notes

  1. Ha-Seong Cho are co-first author.

Authors and Affiliations

  1. School of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea

    Ha-Seong Cho, Ibukunoluwa Fola Olawuyi, Nurul Saadah Said, Yoo-jin Na & Won-Young Lee

  2. Food Safety and Distribution Research Group, Korea Food Research Institute, Wanju, 55365, South Korea

    Jong-Jin Park

  3. Research Institute of Tailored Food Technology, Kyungpook National University, Daegu, 41566, Korea

    Ibukunoluwa Fola Olawuyi & Won-Young Lee

  4. School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Korea

    Won-Young Lee

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  1. Ha-Seong Cho
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Contributions

H. S. Cho: Conceptualization, Investigation, Methodology, Software, Formal analysis, Data curation, Visualization, Writing - original draft, Writing - review & editing; I.F. Olawuyi: Conceptualization, Formal analysis, Methodology, Visualization, Validation, Writing - original draft, Writing - review & editing. Jong Jin Park: Validation, Data Curation, Writing - review & editing. N.S. Said: Writing - review & editing, Visualization, Data curation; Y. Na: Visualization, Data curation, Writing - review & editing. Won Young Lee: Conceptualization, Resources, Supervision, Validation, Writing - review & editing.

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Correspondence to Won-Young Lee.

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Cho, HS., Olawuyi, I.F., Park, JJ. et al. Extraction and recovery of capsaicin from scotch bonnet by alkaline-based deep eutectic solvent. Food Measure 18, 1372–1381 (2024). https://doi.org/10.1007/s11694-023-02296-7

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