Publication:
Optimization of capsaicin purification from Capsicum frutescens Linn. with column chromatography using Taguchi design

0
0

Issued Date

2013

Resource Type

Article

File Type

application/pdf

ISSN

9266690

DOI

10.1016/j.indcrop.2012.10.007

Other identifier(s)

2-s2.0-84872497224

Rights Holder(s)

Scopus

Bibliographic Citation

Industrial Crops and Products. Vol 44, No. (2013), p.473-479

Suggested Citation

Chuichulcherm S., Prommakort S., Srinophakun P., Thanapimmetha A. Optimization of capsaicin purification from Capsicum frutescens Linn. with column chromatography using Taguchi design. Industrial Crops and Products. Vol 44, No. (2013), p.473-479. doi:10.1016/j.indcrop.2012.10.007 Retrieved from: https://hdl.handle.net/20.500.14740/6778

Title

Optimization of capsaicin purification from Capsicum frutescens Linn. with column chromatography using Taguchi design

Author(s)

Chuichulcherm S.
 Prommakort S.
 Srinophakun P.
 Thanapimmetha A.

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.

Subject(s)

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

View online Resources

Research Projects

Organizational Units

Journal Issue

URI

https://hdl.handle.net/20.500.14740/6778

Collections

Scopus: Year 1983-2021

Endorsement

Review

Supplemented By

Referenced By