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

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.

Automated summary

Capsaicinoids from hot peppers were analyzed using various heterogeneous supports, with one specific variety showing the highest concentrations. Solid phase extraction with hydrotalcite and bentonite yielded the best extractive yields. This study provides insights for industrial processes to obtain nutraceuticals and food additives enriched in capsaicinoids.