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Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity

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Abstract

Capsicum spp. fruit is one of the most produced vegetables around the world, and it is consumed both as fresh vegetable and as a spice like a food additive for their characteristic red color and, in many cases, its pungency. In addition to its economic importance, the bioactivity of some important compounds such as capsaicinoids and carotenoids has promoted its research. The use of Capsicum oleoresins has been increased due to its advantages comparing with the traditional dry spice. These include obtaining higher quality products with the desired content of bioactive and flavored substances. The wide diversity of extraction methods including water extraction, organic solvent extraction, microwave-assisted extraction, and ultrasound assisted extraction as well as supercritical fluid extraction among others are discussed in the present review. Moreover, pretreatments such as chemical treatments, osmotic dehydration, sun and oven drying, and freeze-drying commonly used before the extraction are also presented. Due to its importance, Capsicum oleoresins produced with “green” solvents and the improvement of fractional extraction techniques that allow to obtain separately the various bioactive fractions will continue under research for further development.

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Acknowledgments

This research was partially supported by Consejo Nacional de Ciencia y Tecnología (Conacyt) through a postdoctoral grant with the agreement number 290807-UV.

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  1. Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Luis Castelazo Ayala s/n. Col Industrial Ánimas, 91192, Xalapa, Veracruz, Mexico

    Guiomar Melgar-Lalanne, Maribel Jiménez-Fernández & Ebner Azuara

  2. Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Casavant West, St. Hyacinthe, QC, J2S 8E3, Canada

    Alan Javier Hernández-Álvarez

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  1. Guiomar Melgar-Lalanne
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Melgar-Lalanne, G., Hernández-Álvarez, A.J., Jiménez-Fernández, M. et al. Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity. Food Bioprocess Technol 10, 51–76 (2017). https://doi.org/10.1007/s11947-016-1793-z

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