Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L.

https://doi.org/10.17221/96/2013-CJFSCitation:Dang Y.-., Zhang H., Xiu Z.-. (2014): Three-liquid-phase extraction and separation of capsanthin and capsaicin from Capsicum annum L. Czech J. Food Sci., 32: 109-114.
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The extraction of capsanthin and capsaicin from red pepper (Capsicum annum L.) was studied using a three-liquid-phase system (TLPS) of acetone/K2HPO4/n-hexane. When the system consisted of 22% (w/w) acetone/20% (w/w) K2HPO4/10% (w/w) n-hexane, capsanthin was extracted into the top n-hexane-rich phase, yielding a recovery of 98.15% at a temperature of 25°C. Meanwhile, capsaicin was mainly distributed in the middle acetone-rich phase, less than 0.01% in the top phase, and undetectable in the bottom salt-rich phase. The yields of capsanthin and capsaicin were 105 and 88% of those of the conventional solvent extraction, respectively. Thus, capsanthin and capsaicin were separated through a single step at a low cost.  
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