Issue: Số 17 - Tháng 6 - 2026Hóa học - Công nghệ thực phẩm
Potential of supercritical fluid extraction in extracting compounds from chili peppers (Capsicum annuum L.)
Published: July 20, 2026
Abstract
Chili peppers are widely used in Asian cuisine to impart pungency to dishes and food products. The primary compounds responsible for pungency are capsaicin and its derivatives. Capsaicin is a low-polarity compound that is highly soluble in organic solvents, ethanol, and vegetable oils. This study investigates the use of supercritical fluids in extracting compounds from chili peppers (Capsicum annuum L.). The results indicate that supercritical fluid extraction (SFE), particularly using supercritical CO₂ (sCO₂), offers several advantages, including high extraction efficiency, reduced solvent residues, preservation of bioactive compounds, and environmental friendliness. Supercritical extraction shows strong potential for recovering pungent compounds and other bioactive substances from chili peppers.
Keywords
chili peppercapsaicinextractionsupercritical fluidpungencyfoodspice
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