Studies On Microwave Assisted Extraction Of Bydagi Chilli by using Response Surface Methodology.

Oleoresin and colour was extracted from Byadagi chilli by using
microwave assisted extraction method at different extraction at constant
temperature (45 °C) and time (10-60 min) and solvent ratio (1:4-1:12),
microwave power levels (25-20). The effects of the extraction conditions on
color and oleoresin were studied by employing a central composite design of
experiments. For the regressed response surface model, the coefficient of
determination, R2, for colour and oleoresin were greater than 0.988. An
increase in extraction time and power and solvent ratio of microwave
extraction resulted in an increase in colour and oleoresin.