Kinetic and statistical criteria for the selection of conditions of extraction of volatile compounds of piquin pepper (Capsicum annuum L. var. glabriusculum)

Criterios cinéticos y estadísticos para la selección de las condiciones de extracción de compuestos volátiles en chile piquín (Capsicum annuum L. var. glabriusculum)

C.F. Vázquez-Cárdenas¹, J.I. Valiente-Banuet²*, P. Caballero-Mata³, H. Mújica-Paz¹, J. Rodríguez-Rodríguez³ and J. Welti-Chanes¹*

¹ Escuela de Ingeniería y Ciencias. Centro de Biotecnología FEMSA. Tecnológico de Monterrey. Av. Eugenio Garza Sada 2501. Monterrey, NL., C.P. 64849, México. *Corresponding author. E-mail: jwelti@itesm.mx

³ Escuela de Ingeniería y Tecnologías de Información. Centro de Calidad Ambiental. Tecnológico de Monterrey. Av. Eugenio Garza Sada 2501. Monterrey, NL., C.P. 64849, México.

Received March 4, 2015
Accepted April 11, 2015

Abstract

This study was aimed to analyze trie effect of temperature (40, 60, and 80 °C) and time (10, 40, and 80 min) or extraction of major volatile compounds (VC) from piquin peppers (Capsicum annuum L. var. glabriusculum) using HS-SPME. VC extraction was significantly affected (P<0.05) by temperature and time, which was described by a kinetic fractional conversion equation and the Arrhenius model. However, principal component analysis (PCA) performed on major VC determined a differential response of VC to extraction conditions. Two distinctive groups of compounds were identified using kinetic and statistical criteria: compounds associated (GR1) and poorly associated (GR2) with the aromatic profile of peppers. Extraction of GR1 compounds was favored at 40 oC and 80 min; whereas for GR2, extraction was favored at 80 °C and 80 min. The best extraction condition of VC associated with aroma of piquin pepper was determined (40 °C and 80 min) considering the individual effect of temperature that favored extraction of VC within GR1. The results showed that the use PCA can be a useful tool for a better selection of extraction conditions of the aromatic fraction of interest.

Key words: aromatic fraction, bird pepper, fractional conversion model, HS-SPME and GC-MS, principal component analysis (PCA), volatile profile.

El objetivo de este estudio fue analizar el efecto de temperatura (40, 60 y 80 °C) y tiempo (10, 40 y 80 min) sobre la extracción de los componentes volatiles mayoritarios (CV) asociados al aroma del chile piquín (Capsicum annuum L. var. glabriusculum) mediante HS-SPME. La extracción de CV fue afectada significativamente (P< 0.05) por la temperatura y el tiempo en un efecto descrito por un modelo cinético de conversión fraccional y el modelo de Arrhenius. Al aplicar análisis de componentes principales (ACP) a los CV se determinó una respuesta diferente a las condiciones de extracción. El uso de criterios cinéticos y estadísticos permitió identificar dos grupos de CV asociados (GR1) y pobremente asociados (GR2) al perfil aromático de los chiles. La mayor extracción de GR1 se obtuvo a 40 °C y 80 min; mientras que la extraccion de GR2 fue favorecida a mayor temperatura y tiempo. La condición de extracción seleccionada fue de 40 °C y 80 min que favorece la extracción de los CV asociados al aroma de los chiles. Los resultados indican que el ACP es una herramienta útil para la selección de las mejores condiciones de extracción de la fracción aromática de interés.

Palabras clave: fracción aromática, chiltepín, piquín, modelo de conversión fraccional, HS-SPME y GC-MS, análisis de componentes principales (ACP), perfil volátil.

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Acknowledgements

This research was funded by the Mexican Consejo Nacional de Ciencia y Tecnología (CONACyT) scholarship to Carlos Fernando Vázquez Cárdenas; and the Cátedra of Tecnologías Emergentes para la Conservación de Alimentos (0020CAT200), Cátedra Empresarial de Tecnologías de Agricultura Intensiva (0020CAB002), Cátedra de Biotecnología Agrícola y Ambiental (0020PRY078), and the Cátedra de Nutrigenómica (0020CDB081) of the Instituto Tecnológico y de Estudios Superiores de Monterrey; and personal donation of José A. Fernández Carbajal.

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