Ekstrakcija kapsaicina iz različitih vrsta čili papričica

master's thesis

• Title (english): Extraction of capsaicin from different types of chilli peppers
• Author: Lucia Sović
• Mentor: Aleksandra Sander (mentor)
• Committee member: Aleksandra Sander (predsjednik povjerenstva)
• Committee member: Jasna Prlić Kardum (član povjerenstva)
• Committee member: Dajana Kučić Grgić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Chemical Engineering and Technology; Zagreb
• Defense date and country: 2023-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Chemical Engineering

Abstract

Čili papričice jedan su od glavnih sastojaka raznih kulinarskih tradicija diljem svijeta. Osim kulinarskog značaja, imaju veliku važnost zbog svog najzastupljenijeg bioaktivnog spoja, kapsaicina, koji im daje njihovu karakterističnu ljutinu. Kapsaicin od svog otkrića privlači značajan znanstveni interes zbog svoje široke primjene u raznim područjima, uključujući poljoprivredu i farmaciju. Mnoga istraživanja ukazuju na njegove potencijalne zdravstvene dobrobiti, kao što su analgetska svojstva i metabolički učinci, a također mu se pripisuju i određena antibakterijska i antifungalna svojstva. U sklopu ovog rada provedena je ekstrakcija kapsaicina iz tri različite vrste čili papričica korištenjem četiri ekstrakcijske tehnike: ekstrakcija uz magnetsko miješanje, Soxhlet ekstrakcija, ultrazvučna ekstrakcija te hidrodestilacija. Cilj rada bio je odrediti koncentraciju kapsaicina za svaku pojedinu papričicu, procijeniti njegovu stabilnost u dobivenim ekstraktima tijekom određenog vremenskog perioda te utvrditi utjecaj procesnih uvjeta na učinkovitost ekstrakcije. Provedena je i mikrobiološka analiza u svrhu utvrđivanja antimikrobnih svojstava ekstrahiranog kapsaicina. Prema dobivenim rezultatima, najpovoljniji uvjeti za postizanje većeg prinosa kapsaicina bili su duže vrijeme trajanja ekstrakcije, više radne temperature i upotreba sušenih papričica, dok se među korištenim ekstrakcijskim tehnikama Soxhlet tehnika pokazala najučinkovitijom za ekstrakciju kapsaicina. Prilikom procjene stabilnosti kapsaicina uočene su oscilacije u njegovoj koncentraciji u ekstraktima tijekom vremena, međutim te oscilacije nisu značajne te se mogu pripisati eksperimentalnoj pogrešci. Rezultati mikrobiološke analize ukazali su na određen inhibicijski učinak kapsaicina na dvije Gram-pozitivne bakterijske kulture, B. subtilis i S. aureus.

Abstract (english)

Chili peppers are one of the main ingredients of various culinary traditions around the world. Apart from their culinary significance, they are of great importance because of their most abundant bioactive compound, capsaicin, which gives them their characteristic spiciness. Since its discovery, capsaicin has attracted considerable scientific interest due to its wide application in various fields, including agriculture and pharmacy. Many studies point to its potential health benefits, such as analgesic properties and metabolic effects, and certain antibacterial and antifungal properties are also attributed to it. In this thesis, the extraction of capsaicin from three different types of chili peppers was carried out using four extraction techniques: extraction with magnetic stirring, Soxhlet extraction, ultrasound assisted extraction and hydrodistillation. The aim of the thesis was to determine the concentration of capsaicin for each individual pepper, to assess its stability in the obtained extracts over a certain period of time, and to determine the influence of process conditions on the extraction efficiency. A microbiological analysis was also carried out in order to determine the antimicrobial properties of the extracted capsaicin. According to the obtained results, the most favorable conditions for achieving a higher yield of capsaicin were longer extraction time, higher operating temperature and the use of dried peppers, while among the extraction techniques used, the Soxhlet technique proved to be the most effective for capsaicin extraction. When assessing the stability of capsaicin, oscillations in its concentration in the extracts were observed over time, however, these oscillations are not significant and can be attributed to experimental error. The results of the microbiological analysis indicated a certain inhibitory effect of capsaicin on two Gram-positive bacterial cultures, B. subtilis and S. aureus.

• Keywords: ekstrakcija; kapsaicin; čili papričice
• Keywords (english): extraction; capsaicin; chili peppers
• Language: croatian
• URN:NBN: urn:nbn:hr:149:323657
• Study programme: Title: Applied Chemistry - Graduate study; specializations in: Environmental chemistry and green technologies, Advanced materials and technologies, Applied organic chemistry; Course: Environmental chemistry and green technologies; Study programme type: university; Study level: graduate; Academic / professional title: sveučilišni/a magistar/magistra primijenjene kemije (sveučilišni/a magistar/magistra primijenjene kemije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-11-21 14:05:50