EXTRACTION OF CAPSAICIN OLEORESIN BY DOUBLE ETHANOLIC MACERATION FROM LOCOTO (Capsicum pubescens)
DOI:
https://doi.org/10.70722/fqnm8181yy53jKeywords:
Capsaicin, Oleoresin, Locoto, Double maceration, Ethanolic ExtractionAbstract
Locoto (Capsicum pubescens) is an Andean chili species rich in capsaicinoids, compounds of great interest to the food, pharmaceutical, and cosmetic industries. This study developed and evaluated a double ethanolic maceration method for extracting capsaicin oleoresin, comparing it with hexane maceration and Soxhlet extraction. The proposed process consisted of two successive maceration stages with 96% ethanol, interspersed with intermediate grinding, using a solid-to-solvent ratio of 1:5 (100 g of fresh locoto per 500 ml of solvent). Results showed an average oleoresin yield of 10.2% and an estimated capsaicin concentration of 0.5%, comparable to those obtained using hexane, but with higher purity, lower toxicity risk, and reduced environmental impact. Therefore, double ethanolic maceration represents a safe, cost-effective, and sustainable alternative for obtaining natural capsaicin oleoresin for food and cosmetic applications.
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Copyright (c) 2025 Luis Vicente Arias Fernández (Autor/a)
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