{"id":29,"date":"2019-07-17T12:49:14","date_gmt":"2019-07-17T17:49:14","guid":{"rendered":"http:\/\/www.uv.mx\/personal\/gmelgar\/?p=29"},"modified":"2019-07-17T12:49:14","modified_gmt":"2019-07-17T17:49:14","slug":"extraccion-de-compuestos-bioactivos-de-chiles","status":"publish","type":"post","link":"https:\/\/www.uv.mx\/personal\/gmelgar\/2019\/07\/17\/extraccion-de-compuestos-bioactivos-de-chiles\/","title":{"rendered":"Extracci\u00f3n de compuestos bioactivos de Chiles"},"content":{"rendered":"<p>Oleoresins from Capsicum spp.: Extraction, Methods and Bioactivity<\/p>\n<p>Abstract<\/p>\n<p>Capsicum spp. fruit is one of the most produced<br \/>\nvegetables around the world, and it is consumed both as fresh<br \/>\nvegetable and as a spice like a food additive for their characteristic<br \/>\nred color and, in many cases, its pungency. In addition to<br \/>\nits economic importance, the bioactivity of some important<br \/>\ncompounds such as capsaicinoids and carotenoids has promoted<br \/>\nits research. The use of Capsicum oleoresins has been increased<br \/>\ndue to its advantages comparing with the traditional dry<br \/>\nspice. These include obtaining higher quality products with the<br \/>\ndesired content of bioactive and flavored substances. The wide<br \/>\ndiversity of extraction methods including water extraction, organic<br \/>\nsolvent extraction, microwave-assisted extraction, and<br \/>\nultrasound assisted extraction as well as supercritical fluid extraction<br \/>\namong others are discussed in the present review.<br \/>\nMoreover, pretreatments such as chemical treatments, osmotic<br \/>\ndehydration, sun and oven drying, and freeze-drying commonly<br \/>\nused before the extraction are also presented. Due to its<br \/>\nimportance, Capsicum oleoresins produced with Bgreen^ solvents<br \/>\nand the improvement of fractional extraction techniques<br \/>\nthat allow to obtain separately the various bioactive fractions<br \/>\nwill continue under research for further development.<\/p>\n<p>https:\/\/link.springer.com\/article\/10.1007\/s11947-016-1793-z<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oleoresins from Capsicum spp.: Extraction, Methods and Bioactivity Abstract Capsicum spp. fruit is one of the most produced vegetables around the world, and it is consumed both as fresh vegetable and as a spice like a food additive for their characteristic red color and, in many cases, its pungency. In addition to its economic importance,&#8230;<\/p>\n","protected":false},"author":2076,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-29","post","type-post","status-publish","format-standard","hentry","category-miblog"],"_links":{"self":[{"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/posts\/29","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/users\/2076"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/comments?post=29"}],"version-history":[{"count":0,"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/posts\/29\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/media?parent=29"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/categories?post=29"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/gmelgar\/wp-json\/wp\/v2\/tags?post=29"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}