Green Ultrasound-Assisted Extraction of Bioactive Compounds from Cumari-Do-Pará Peppers (Capsicum chinense Jacq.) Employing Vegetable Oils as Solvents

Imagine extracting the fiery capsaicin and vibrant carotenoids from a rare Amazonian pepper using nothing but cooking oil and sound waves—no toxic solvents, just green chemistry at its tastiest.

Deep in the Brazilian Amazon, the cumari-do-Pará pepper hides a treasure trove of bioactive compounds—capsaicin, carotenoids, and phenolics—known for their antioxidant punch. But getting them out usually requires harsh organic solvents. A new study flips the script: use everyday edible oils and ultrasonic waves to do the job, gently and greenly.

Key Points

• S
• o
• y