Czech J. Food Sci., 2014, 32(1):109-114 | DOI: 10.17221/96/2013-CJFS

Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L.Original Paper

Yan-Yan Dang1, 2, Hua Zhang1, Zhi-Long Xiu1
1 Department of Bioscience and Biotechnology, School of Life Science and Biotechnology, Dalian University of Technology, Dalian, P.R .China
2 School of Chemistry and Chemical Engineering, Shihezi University, Shihezi, P.R .China

The extraction of capsanthin and capsaicin from red pepper (Capsicum annum L.) was studied using a three-liquid-phase system (TLPS) of acetone/K2HPO4/n-hexane. When the system consisted of 22% (w/w) acetone/20% (w/w) K2HPO4/10% (w/w) n-hexane, capsanthin was extracted into the top n-hexane-rich phase, yielding a recovery of 98.15% at a temperature of 25°C. Meanwhile, capsaicin was mainly distributed in the middle acetone-rich phase, less than 0.01% in the top phase, and undetectable in the bottom salt-rich phase. The yields of capsanthin and capsaicin were 105 and 88% of those of the conventional solvent extraction, respectively. Thus, capsanthin and capsaicin were separated through a single step at a low cost.

Keywords: partition behaviour; red pepper; recovery; three-liquid-phase system (TLPS)

Published: February 28, 2014  Show citation

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Dang Y, Zhang H, Xiu Z. Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L. Czech J. Food Sci. 2014;32(1):109-114. doi: 10.17221/96/2013-CJFS.
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