Supercritical fluid technology is the most recommended method used for obtaining natural extracts, particularly on those where thermolabile compounds are contained. In Mexico a great variety pepper fruits are cultivated. In this study poblano green pepper (Capsicum annuum L.) was used to establish a supercritical extraction method to obtain capsaicinoids (capsaicin, dihydrocapsaicin, and nordihydrocapsaicin); which are responsible of the pungency in peppers.

Supercritical extractions were carried out by using a SFE-500 extraction device (Thar) via a dynamic method with a carbon dioxide as solvent at constant flow. The main components of this equipment are the extractor and separator vessels, each of 500 ml; a coriolis flow meter; and an automated back-pressure regulator. Pepper extracts were collected from the separator vessel and were analyzed by an HPLC method. A DAD detector was used to quantify capsaicinoid compounds.

The influence of temperature and pressure on the extraction yields and capsaicinoid extracts was studied in the ranges of 313 - 333 K and 10 - 30 MPa.