Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers

Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers

Capsinoids are very similar antioxidant compounds to capsaicinoids, but less irritating, non-pungent and more palatable, and can thus be used in greater concentrations for food applications. To date, three capsinoids (capsiate, dihydrocapsiate, and nordihydrocapsiate) have been isolated from the pep...

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Bibliographic Details
Main Authors: Mercedes Vázquez-Espinosa, Ana V. González de Peredo, Marta Ferreiro-González, Carmelo G. Barroso, Miguel Palma, Gerardo F. Barbero, Estrella Espada-Bellido
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Agronomy
Subjects:
agri-food analysis
antioxidant compounds
capsaicinoids
capsinoids
microwave-assisted extraction (mae)
multivariate analysis
peppers
ultrasound-assisted extraction (uae)
Online Access:https://www.mdpi.com/2073-4395/9/10/633

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https://www.mdpi.com/2073-4395/9/10/633

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