Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Re-Valorization of Red Habanero Chili Pepper (Capsicum chinense) Waste by Recovery of Bioactive Compounds: Effect of Different Extraction Process

José Arturo Olguín-Rojas
,
Lucio Abel Vázquez-León
,
Miguel Palma
ORCID logo ,
María Teresa Fernández-Ponce
,
Lourdes Casas
ORCID logo ,
Gerardo Fernández Barbero
* ORCID logo ,
Guadalupe del Carmen Rodríguez-Jimenes
*
Version 1 : Received: 26 February 2024 / Approved: 26 February 2024 / Online: 26 February 2024 (14:18:17 CET)

A peer-reviewed article of this Preprint also exists.

Olguín-Rojas, J.A.; Vázquez-León, L.A.; Palma, M.; Fernández-Ponce, M.T.; Casas, L.; Fernández Barbero, G.; Rodríguez-Jimenes, G.C. Re-Valorization of Red Habanero Chili Pepper (Capsicum chinense Jacq.) Waste by Recovery of Bioactive Compounds: Effects of Different Extraction Processes. Agronomy 2024, 14, 660. Olguín-Rojas, J.A.; Vázquez-León, L.A.; Palma, M.; Fernández-Ponce, M.T.; Casas, L.; Fernández Barbero, G.; Rodríguez-Jimenes, G.C. Re-Valorization of Red Habanero Chili Pepper (Capsicum chinense Jacq.) Waste by Recovery of Bioactive Compounds: Effects of Different Extraction Processes. Agronomy 2024, 14, 660.

Abstract

Inadequately managed agricultural waste significantly impacts the environment, health, and economy. This form of pollution arises from the underutilization, poor awareness, and insufficient treatment of agricultural waste. Fruit and vegetable wastes are valuable sources of bioactive compounds. This study aims to revalorize discarded waste from red habanero chili peppers (Capsicum chinense) by extracting bioactive compounds through different extraction processes: maceration (ME), maceration assisted by ultrasound (US), Soxhlet extraction (SE), supercritical fluid extraction (SFE), and supercritical fluid extraction with a co-solvent (SFEC). Extraction processes have significant effects on extraction efficiency and phytochemical profile (capsaicinoids and carotenoids recovery). The results indicate that the highest efficiency process is obtained with SFEC, also a high phytochemicals recovery (14.9 mg of total capsaicinoids and total carotenoids 292.09 µg per gram of sample). Concerning to phytochemical profile in the extract, the maceration process gets the highest concentration of compound followed by US and SFEC. These data reveal that the use of SFE and SFEC extraction is recommended for extraction of phytochemicals with biologically activity from red habanero chili pepper waste for diverse industries application.

Keywords

agrifood waste; bioactive compounds; capsaicinoids; carotenoids; extraction process; habanero pepper; re-valorization

Subject

Chemistry and Materials Science, Food Chemistry

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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