The extraction of blend is one of the most critical steps in the polls with natural
products, because your efficiency depends on several parameters, such as the sample
type, type of analytes to be extracted, location where these analytes are sampled, type of
solvent extractor and method of extraction, among others. In this study the objective of
performing the ultrasound-assisted extraction of cumari pepper blend-do-pará
(Capsicum chinense Jacq) grown in two different locations in the State of Pará (Santo
Antônio do Tauá and Igarapé-Açu) and with different level of maturation using
vegetable oil as a solvent. The centesimal composition (moisture, ash, proteins,
carbohydrates and lipids), was made in conjunction with the quantification of soluble
solids, acidity, pH and color. For conducting the tests of extraction of bio- and
antioxidant capacity, the pulps were freeze dried and subjected to extraction with
organic solvents and ultrasound-assisted extraction using vegetable oils (soybean, Brazil
nuts and palm olein). In the extracts were analyzed concentrations of vitamin C, total
carotenoids and phenolic compound capsaicin. The antioxidant activity was measured
by β-carotene system/linoleic acid and ABTS radical test. The results indicated that the
ash content is not influenced by the degree of maturation at both locations
studied. About the color, the biggest b * parameters, index Chroma (C) and the Hue
Angle values (ºc) near 90° were found in Peppers mature, demonstrating that these fruits
boast yellow colour when they reach maturity. For bioactive compounds and
antioxidant activity, it was observed that for the majority of the compounds analyzed
the degree of ripeness and the location interfere and highest values were found for the
mature peppers of Igarapé açu. The same behavior was observed for extracts obtained
from vegetable oils, being soybean oil which obtained greater values. The fruits of
peppers had significant antioxidant activity and the Pearson correlation results have
shown that phenolic compounds were the main responsible for antioxidant activity.
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