Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling

Extracts with bioactive compounds were obtained from dried and milled dedo de moça pepper (Capsicum baccatum L.) using two different extraction techniques: Soxhlet with four different solvents (hexane, ethyl acetate, methanol and ethanol), and ultrasound-assisted extraction (UAE) using methanol and ethanol. In Soxhlet, the solvent reflux was kept for 6 h, whereas the UAE temperatures were 40, 50 and 60 °C with ultrasonic intensities (UI) of 150, 300 and 450 W/cm2. Analyses of global yield, total phenolics, antioxidant capacities (DPPH and FRAP) and total capsaicinoids were performed. UAE raised the global extraction yield up to 26%. The concentration of phenolics and antioxidants increased with ultrasound, although higher intensities reduced their recoveries. However, capsaicinoids yield fell down to 50% with ultrasound. A phenomenological model provided good adjustment of the UAE kinetic curves. FESEM images showed that ultrasound did not change the sample morphology and did not damage the sample surface.