緑唐辛子からのカプサイシンおよびジヒドロカプサイシンのマイクロ波支援抽出と応答表面法によるプロセス最適化

Capsaicin and dihydrocapsaicin are highly valuable natural compounds. In this study, microwave-assisted extraction (MAE) was optimized for the extraction of these compounds from Capsicum annuum L. using two solvents: ethyl acetate and acetone. The optimization was conducted using response surface methodology (RSM), and high-performance liquid chromatography (HPLC) was used for quantification of the compounds. The independent variables considered were microwave power (W), irradiation time (s), and solvent-to-solid ratio (SSR). For MAE-acetone, the optimal yields were 19.3 mg/g dry matter (DM) for capsaicin and 10.2 mg/g DM for dihydrocapsaicin. MAE-ethyl acetate yielded higher amounts, with 22.1 mg/g DM for capsaicin and 10.6 mg/g DM for dihydrocapsaicin. The optimal conditions for capsaicin in both solvents were 60 s, 220 W, and 30 mL/g SSR, while for dihydrocapsaicin, the conditions were 40 s, 220 W, and 40 mL/g SSR. Thus, MAE-ethyl acetate proved to be more effective than MAE-acetone for the extraction of both compounds. It is, therefore, preferable due to its efficiency and environmental safety and, thus, is a promising technique for industrial applications.