The industrial by-product of chili paste: optimized carotenoids extraction

A. Benbouriche, Y. Benchikh, M. Bachir bey, H. Boudries, H. Guemghar-Haddadi

Abstract


Abstract: Chili paste is a condiment that takes a typical place in our diet due to its innumerable culinary, nutritional and medicinal properties, but during its elaboration process, a considerable quantity of industrial by-product is rejected. This investigation aims to optimize the extraction solvent of carotenoids from the industrial by-product discarded during the production of chili paste (Harissa). In the first step, extraction kinetics using 15 solvents with variable polarities (5 alcohols, 4 polar aprotics, 4 hydrocarbons, chloroform, and water) were studied. In the first step, a mixture design following the simplex lattice type was applied so as to search the optimal combination of the three best previously selected solvents. The results showed that the three most efficient solvents for the recovery of carotenoids were respectively acetone, hexane and petroleum ether. The simplex lattice design applied for three best solvents indicated that the established model was accurate (R2 = 0.89 with p<0.0001). The validation of the developed model manifests close results between the estimated optimal value and the experimental ones, which indicated its validation. The best combination of solvents was 60% acetone/40% petroleum ether/0% hexane. The obtained solvents mixture permits the amelioration of carotenoids extraction (42 mg kg-1 DM) from the by-product of chili paste.


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