Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/14153
Title: Optimization of capsaicin purification from Capsicum frutescens Linn. with column chromatography using Taguchi design
Authors: Chuichulcherm S.
Prommakort S.
Srinophakun P.
Thanapimmetha A.
Keywords: Anti-tumors
Bed height
Capsaicin
Capsaicinoids
Clinical application
Electrical power
Experiment design
Extraction time
Microwave-assisted extraction
Mobile phase
Optimum conditions
Optimum method
Orthogonal array designs
Separation condition
Soxhlet
Taguchi
Taguchi design
Ultrasonic-assisted extraction (UAE)
Chromatography
Ethanol
Flow rate
Purification
Separation
Taguchi methods
Ultrasonic testing
Design
biotechnology
chromatography
ethanol
experimental design
extraction method
fruit
optimization
phytochemistry
purification
vegetable
Capsicum
Capsicum frutescens
Issue Date: 2013
Abstract: Capsaicin is a major capsaicinoids presented in hot chilies and peppers. It is widely used in pharmacology and clinical applications because of its properties such as anti-mutagen, anti-tumor and antioxidant. Therefore, the optimum capsaicinoids extraction was studied. Two different techniques, comparing with traditional soxhlet method, microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE), were used to extract the capsaicinoids from dried chilies (Capsicum frutescens Linn.). The electrical power (90-600W) and the extraction time (5-20min) were investigated for MAE while those of 5-30min were examined for UAE. The optimum method for capsaicinoids extraction was UAE which gave the highest amount of capsaicinoids at 4.01mg/g of dried chili. Consequently, the Taguchi's experiment design methodology was performed in order to identify the optimum capsaicin separation condition in column chromatography. Three factors including mobile phase ratio (ethanol:water), bed height and flow rate of mobile phase were analyzed. The mixed-level orthogonal array design, L16 (21×42) matrix was employed to access the capsaicin purity. The optimum conditions were 40% of ethanol as mobile phase, 25cm of bed height with the flow rate of mobile phase of 2.5ml/min. It was also found that the mobile phase ratio was the most important factor in capsaicin separation. © 2012 Elsevier B.V.
URI: https://ir.swu.ac.th/jspui/handle/123456789/14153
https://www.scopus.com/inward/record.uri?eid=2-s2.0-84872497224&doi=10.1016%2fj.indcrop.2012.10.007&partnerID=40&md5=ee440f81cf2d3568ae497941c08c942c
ISSN: 9266690
Appears in Collections:Scopus 1983-2021

Files in This Item:
There are no files associated with this item.


Items in SWU repository are protected by copyright, with all rights reserved, unless otherwise indicated.