Resumo

VAZQUEZ-CARDENAS, C.F. et al. Kinetic and statistical criteria for the selection of conditions of extraction of volatile compounds of piquin pepper (Capsicum annuum L. var. glabriusculum). Rev. Mex. Ing. Quím [online]. 2015, vol.14, n.2, pp.231-241. ISSN 1665-2738.

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.

Palavras-chave : aromatic fraction; bird pepper; fractional conversion model; HS-SPME and GC-MS; principal component analysis (PCA); volatile profile.