Study on flavonoid and total phenol extraction from capsicum residual by blitzkrieg extraction

ZHANG Yi; ZHANG Yu; LIU Pan; LU Qiao; NIE Deng-pan

doi:10.13386/j.issn1002-0306.2014.03.064

ZHANG Yi, ZHANG Yu, LIU Pan, LU Qiao, NIE Deng-pan. Study on flavonoid and total phenol extraction from capsicum residual by blitzkrieg extraction[J]. Science and Technology of Food Industry, 2014, (03): 245-248. DOI: 10.13386/j.issn1002-0306.2014.03.064

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Study on flavonoid and total phenol extraction from capsicum residual by blitzkrieg extraction

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Abstract

After separation of capsanthin and capsaicin from dry red pepper, the substance left behind was called capsicum residual.Using capsicum residual as raw material, methanol as extraction solvent, blitzkrieg extraction was assisted to extract flavonoid and total phenol.Optimal conditions were determined by orthogonal experiment, the result was: concentration of methanol was 50%, extraction revolution 4400r /min, extraction time 150s, under these conditions, extraction yield of flavonoid and total phenol were ( 3.07 ± 0.05) mgRE/g and ( 9.61 ± 0.12) mgGAE/g respectively.In methanol extracts, quercetin and caffeic acid were identified by HPLC.

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Study on flavonoid and total phenol extraction from capsicum residual by blitzkrieg extraction

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