Browsing by Author "Orellana Herrera, Jonnathan Alfonso"

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    Extracción de la capsaicina del ají habanero (Capsicum Chinese) por arrastre de vapor y método Soxhlet
    (Universidad de Cuenca, 2025-02-26) Orellana Herrera, Jonnathan Alfonso; Astudillo Alemán, Ana Lucía
    The main objective of this research work was the extraction of capsaicin from habanero peppers (Capsicum Chinese), using Soxhlet extraction and steam extraction methods. For the Soxhlet extraction method, we worked with variations in three volumetric fractions of ethanol and different extraction times. In contrast, the steam entrained method presented variability in the drying times of the habanero bell pepper and in the extraction times. An analysis of variance (ANOVA) complemented with the Bonferroni statistical method was carried out to determine the optimum operating conditions according to the established factors. The results were represented by factor interaction plots and main effect plots. The findings indicate that the Soxhlet method is more efficient for the extraction of capsaicin from habanero peppers. The optimum conditions were an extraction time of 6 hours with a solvent fraction composed of 75% ethanol and 25% distilled water, achieving a concentration of 607.20 ppm and a yield of capsaicin content of 29.04 mg/g of habanero peppers. In contrast, the steam entrainment method, carried out in a time of 60 minutes, achieved a maximum concentration of 32.787 ppm and a capsaicin content yield of 0.25 mg/g of habanero peppers.