Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction |
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Authors: | Junior Stanislau Bogusz de Marchi Tavares de Melo Arlete Zini Cláudia Alcaraz Godoy Helena Teixeira |
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Institution: | Department of Food Science, Faculty of Food Engineering, Campinas State University, Campinas, SP, Brazil. |
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Abstract: | A method involving headspace-solid phase micro-extraction (HS-SPME), gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) was developed and optimized to investigate the volatile composition of Capsicum chili peppers. Five SPME fibers were tested for extraction: carboxen/polydimethylsiloxane (CAR/PDMS-75μm), polydimethylsiloxane (PDMS-100μm), divinylbenzene/polydimethylsiloxane (DVB/PDMS-65μm), carbowax/divinylbenzene (CW/DVB-70μm), and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS-50/30μm), the last of which was shown to be the most efficient fiber to trap the volatile compounds. Optimization of the extraction conditions was carried out using multivariate strategies such as factorial design and response surface methodology. Eighty three compounds were identified by GC-MS when using the optimized extraction conditions, the majority of which were esters. |
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Keywords: | Malagueta chili pepper Volatiles Central composite design GC–MS |
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