As a conclusion, it is shown that although lipases
are not capable of amide hydrolysis, lipase B from
Candida antarctica may hydrolyse capsaicin, a natural
water-insoluble amide for which no evidence of lipase
hydrolysis had been previously reported.
Although the present research refers to capsaicin
hydrolysis in aqueous medium, preliminary results
show that capsaicin may also be hydrolysed in oleoresin
extracts or in 15% ethanol suggesting new alternatives
for capsaicin processing and pungency control
in the food and pharmaceutical industries.