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

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Relation http://ir.cftri.com/3370/
 
Title Standardisation of extraction of pungency from whole chilli (Capsicum) for estimation of capsaicin
 
Creator Sankaikutty, B.
Sumathikutty, M. A.
Narayanan, C. S.
 
Subject 30 Spices/Condiments
01 Analysis
 
Description 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%.
 
Date 1978
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3370/1/JFST_15%283%29_126-127.pdf
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.