Obtaining carotenoids and capsaicinoids (Capsicum chacoense) with a green solvent (Acrocomia aculeata almond oil)

Abstract

Capsicum chacoense (wild red pepper) and Acrocomia aculeata almond (Paraguayan coconut) are fruits native to Paraguay which are little-used and can be sources of important bioactive compounds. The aim of this work was to evaluate the use of Paraguayan coconut kernel oil as a green solvent for the extraction of carotenoids and capsaicinoids from wild red pepper. Ultrasound-assisted extraction was performed (solvent ratio; 0.7 g/mL, amplitude 80%, for 17 min). The freeze-dried red pepper fruit, coconut oil, and coconut+red pepper oil were characterized by total carotenoids, total capsaicinoids, total phenolic compounds (TPCs), total antioxidant capacity (TAC), fatty acid (FA) profile, and color. It was possible to extract 46.7% of the carotenoids and 42.5% of the capsaicinoids present in the red pepper. However, only about 7% of TCP and TAC were maintained in the coconut+red pepper oil obtained. In the FA profile of red pepper oil, oleic acid and palmitic acid were observed as the main FAs. Conversely, in coconut oil, lauric acid and oleic acid were observed as the main components. In coconut+red pepper oil, the same main FAs were found, but in a lower percentage of lauric acid and higher percentage of oleic acid. Based on the results, coconut oil is a green solvent for the extraction of lipophilic secondary metabolites such as carotenoids and capsaicinoids. These can provide sensory characteristics such as color and flavor to coconut oil from Capsicum chacoense. In the oil obtained (coconut+red pepper), a significant difference in the FA profile was also seen, where the majority FA was oleic acid.