Antioxidant Capacity, Vitamin C and Polyphenol Profile Evaluation of a Capsicum chinense By-Product Extract Obtained by Ultrasound Using Eutectic Solvent

What if the leaves and stems of the habanero pepper, long discarded as waste, hold a treasure trove of health-boosting compounds? A new study shows that a green extraction method can unlock their antioxidant potential.

Habanero pepper by-products—stems and leaves—are usually tossed aside. But beneath that fiery reputation lies a chemical goldmine: polyphenols, vitamin C, and carotenoids, all ripe for nutraceutical or functional food formulations. The challenge? Extracting them without harming the planet. Enter natural deep eutectic solvents (NADES), the eco-friendly heroes of this story. In a recent study, researchers used ultrasound-assisted extraction (UAE) with NADES to pull bioactive compounds from two habanero varieties, Mayapan and Jaguar. The results were striking. Compared to traditional methanol extraction, NADES significantly boosted total polyphenol content, individual phenolics like gallic and chlorogenic acids, and vitamin C. The antioxidant capacity soared to 9.55 ± 0.02 mg Trolox equivalents per gram of dry matter. Principal component analysis confirmed that specific polyphenols paired naturally with NADES, highlighting its selectivity. This isn't just a lab curiosity—it's a sustainable path to turning agricultural waste into valuable health ingredients. NADES offers a promising, green alternative that could reshape how we view pepper farming leftovers.

Key Points

• NADES boosts polyphenol and vitamin C extraction from habanero by-products.
• Ultrasound-assisted extraction with NADES outperforms methanol.
• Antioxidant capacity reaches 9.55 mg Trolox/g dry matter.