The Effectiveness Test of Ultrasonic Extraction Microwave Distillation (USE-MD) Method in Capsaicin Extraction

Ach Ferdiansyah Pradana P,Moch Dimas Khoirul U,Angga Septian E

doi:10.12962/joe.v3i1.2265

Ach Ferdiansyah Pradana P, Moch Dimas Khoirul U + Show 1 more

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https://doi.org/10.12962/joe.v3i1.2265

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Abstract

Chili (Capsicum frutescens) is one of foodstuffs whose price is fluctuate and still not processed well, so it becomes damaged. Processing chili becomes capsaicin extract can be done by using MAE method that requires high power and UAE method that produces low yield. Therefore, this study aimed to process chilies as capsaicin extract by using USE-MD and ME-MD methods. Chilies were extracted using 500 ml ethanol 96% in 10, 20, 30, 40 and 50 minutes. The operating condition of the distillation was 78 o C with a pressure of 1 atm. The result showed that the best method to get capcaisin extract was USE-MD method with optimum extraction time about 30 minutes. This method gave yield about 2.795% with concentration of capsaicin about 0.94 + 0.02% lb/lb

Highlights

Chili (Capsicum frutescens) is one of foodstuffs whose price is fluctuate and still not processed well, so it becomes damaged
Capsaicinoids as N-vanillylamides of fatty acids are a group of pungent chemical analogues which are usually found in chili peppers [3]
There are two major capsaicinoids found in chili peppers, capsaicin and dihydrocapsaicin, which represent about 77–98% of total capsaicinoids content in peppers [4]

Summary

Introduction

Chili (Capsicum frutescens) is one of foodstuffs whose price is fluctuate and still not processed well, so it becomes damaged. The increase in productivity of cayenne pepper was not offset by stable market price, so it caused cayenne price was fluctuate and difficult to predict Beside that, data supply of all kinds of chili nationally in 2007 showed that untapped chili and damaged chili are nearly 33% of the total national production of chili [2]. From this problem, we need a solution to optimize the use of cayenne pepper in extract form (capsaicin), so a large harvest of chili does not decay. Several methods developed to extract capsaicin from cayenne pepper are Soxhlet, Microwave Assisted Extraction (MAE) and Ultrasonic Assisted Extraction (UAE)

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