Extracción de compuestos bioactivos de Chiles

Oleoresins from Capsicum spp.: Extraction, Methods and Bioactivity

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 Bgreen^ solvents
and the improvement of fractional extraction techniques
that allow to obtain separately the various bioactive fractions
will continue under research for further development.

https://link.springer.com/article/10.1007/s11947-016-1793-z