№ 70-4 (том 2): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Январь, 2026
Научно-образовательные статьи

TECHNOLOGY OF CAPSAICIN EXTRACTION AND PURIFICATION

PDF
  • Mukam Ekayev,
  • Oguljemal Orazmyradova,
  • Chinar Nuriyeva,
  • Orazova Nurjemal
Mukam Ekayev
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN
Oguljemal Orazmyradova
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN
Chinar Nuriyeva
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN
Orazova Nurjemal
OGUZ HAN ENGINEERING AND TECHNOLOGY UNIVERSITY OF TURKMENISTAN

Опубликован 06.02.2026

Как цитировать

M. Ekayev, O. Orazmyradova, Ch. Nuriyeva, & N. Orazova. (2026). TECHNOLOGY OF CAPSAICIN EXTRACTION AND PURIFICATION. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 70-4 (том 2). https://mpcareer-google.ru/index.php/journal/article/view/4810

Аннотация

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the principal pungent compound found in Capsicum species and has extensive applications in pharmaceuticals, food industries, and biomedical research due to its analgesic, anti-inflammatory, antioxidant, and metabolic regulatory properties. The development of efficient, scalable, and environmentally friendly extraction and purification technologies is critical for both industrial utilization and scientific research. This review comprehensively examines conventional and emerging technologies for capsaicin extraction and purification, their underlying principles, advantages, challenges, and future prospects. Additionally, analytical techniques for capsaicin quantification and quality assessment are reviewed.

PDF

Библиографические ссылки

  1. Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound-assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540–560.
  2. Collins, M. D., Wasmund, L. M., & Bosland, P. W. (1995). Improved method for quantifying capsaicinoids in capsicum using high-performance liquid chromatography. Horticultural Science, 30(1), 137–139.
  3. Govindarajan, V. S., & Sathyanarayana, M. N. (1991). Capsicum—Production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences. Critical Reviews in Food Science and Nutrition, 29(3), 435–474.
  4. Herrero, M., Cifuentes, A., & Ibáñez, E. (2010). Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review. Food Chemistry, 98(1), 136–148.
  5. Lapornik, B., Prošek, M., & Wondra, A. G. (2005). Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering, 71(2), 214–222.
  6. Li, Y., Lu, Y., & Chen, Y. (2020). Application of microwave-assisted extraction to natural products. Trends in Analytical Chemistry, 130, 115984.
  7. Mustafa, A., & Turner, C. (2011). Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Analytica Chimica Acta, 703(1), 8–18.
  8. Wiktor, A., et al. (2015). Optimization of Soxhlet extraction parameters for recovery of bioactive compounds. Journal of Separation Science, 38(8), 1486–1496.