Standardisation of extraction of pungency from whole chilli (Capsicum) for estimation of capsaicin

Sankaikutty, B. and Sumathikutty, M. A. and Narayanan, C. S. (1978) Standardisation of extraction of pungency from whole chilli (Capsicum) for estimation of capsaicin. Journal of Food Science and Technology, India, 15 (3). pp. 126-127.

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Abstract

Capsaicin was extracted from chilli powder using 6 different solvents: (i) ethylene-dichloride, (ii) methylene-dichloride, (iii) chloroform, (iv) methanol, (v) acetone, and (vi) ethanol (95%). Max. extraction (0.22%) was with (v) and (vi) followed by (iv), (iii), (ii) and (i) with 0.20, 0.18, 0.14 and 0.13% extraction resp. Optimum period of extraction was 3 h with (v) resulting in 0.25% extraction. Capsaicin content in 14 chilli var. ranged from 0.12 to 0.53%.

Item Type:	Article
Uncontrolled Keywords:	BITTER-PRINCIPLES; chillies, capsaicin detn. solvents for; SPICES-; SOLVENTS-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 01 Analysis
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Apr 2010 05:20
Last Modified:	28 Dec 2016 12:49
URI:	http://ir.cftri.res.in/id/eprint/3370

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