Optimization of the Production Process of Bishop’s Crown Pepper (Capsicum baccatum var.) Hydroalcoholic Extract

This study developed and evaluated the efficiency of methods to produce hydroalcoholic extract of Bishop’s Crown pepper. Analyses were conducted to investigate the effects of independent variables (ethanol concentration of the extracting solution and resting time) over the dependent variables (percent yield, acidity, carotenoids, phenolic compounds, anthocyanin content and vitamin C). The interactions between the variables were studied through seven factorial experiments. Percent yield (Y%), carotenoids, phenolic compounds and vitamin C were the most satisfactory responses found in this research. The ethanol concentration of the extracting solution (ES) presented significant effect in the Y%, showing better results for extracts produced with a 55%-ethanol ES, while carotenoids, phenolic compounds and vitamin C displayed significant differences according to the ethanol concentration, being these substances found in higher concentrations in extracts produced with the use of an 85%-ethanol ES. Therefore, the higher the ES ethanol concentration, higher is the retention of the bioactive compounds.