Studies on pepper oleoresin from pepper rejections.

Pepper rejections form the chief by product in
pepper grading. Analysis has shown that these
rejections are a good source of the 'bite' factor of
pepper, namely piperine. The present studies
relate to a) the different methods of extraction of
oleoresin and b) the storage studies relating to
oleoresin. Data has been presented relating to the
relative efficiencies of treatments for maximum
extraction of piperine.
The storage studies cover a period of 6 months
and reveal the stability of the packed oleoresin at
different temperatures and humidities.