Paper Titles
Heavy Metal Concentrations in Canned Fruits of Litchi chinensis, Prunus persica, and Ananas comosus Marketed in the Philippines
p.1570
Optimization of Culture Media and ITS Identification of Tricholoma matsutake
p.1574
Quantitative Analysis of Lead, Cadmium and Chromium in Different Brands of Junk Food Marketed in Metro Manila, Philippines
p.1581
Simultaneous Determination of Four Herbicide and Pesticide Residues in Chinese Green Tea Using QuEChERS Purification Procedure and UPLC-MS/MS Analysis
p.1586
Microwave-Assisted Extraction of Capsaicin from Chili Pepper Powder
p.1591
Analysis and Study of the Structural Characteristics of Ultrafine Stirred Mill
p.1597
Effects of Dimensions on the Fluid Flow and Mass Transfer Characteristics in Wavy-Walled Tubes for Steady Flow
p.1602
Explosion Simulation for Petrochemical Plant with Water Spray
p.1608
Experimental Investigation on Prestress during the Manufactural Process of Integrated Multilayer Wrapped Vessel
p.1612

Microwave-Assisted Extraction of Capsaicin from Chili Pepper Powder

Article Preview

Abstract:

The extraction of capsaicin from chili pepper powder by microwave-assisted technique has been investigated in a microwave chemical synthesis instrument. Orthogonal test was conducted on the basis of single-factor experiment. The parameters used for the optimization were solid-liquid ratio, extraction time and extraction temperature. The capsaicin was quantified by UV/Vis spectrophotometric determination. The influence of three factors on the extraction yield of capsaicin from chilli by microwave method decreases in the order: temperature> solid-liquid ratio>time. The optimum extraction conditions are at 120°C and solid-liquid ratio of 25mg/mL for 90-min. Under this condition，the extraction yield of capsaicin is 3.85%.

You might also be interested in these eBooks
Advances in Chemical, Material and Metallurgical Engineering View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 634-638)

Pages:

1591-1594

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.634-638.1591

Citation:

Cite this paper

Online since:

January 2013

Authors:

Hai Yan Du, Zhi Jian Shen, Yang Li

Keywords:

Capsaicin, Chili Pepper, Extraction, Microwave-Assisted

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2013 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

References

[1] N. Ezkurdia, M. Coll, I. Raurell, et al. Journal of Hepatology, Vol. 54(2011), No.1, p. S242

Google Scholar

[2] Sophie Malagarie-Cazenave, Nuria Olea-Herrero, Diana Vara, et al. Cytokine, Vol. 54(2011), No.3, p.330

Google Scholar

[3] Takaaki Komatsu, Hirokazu Mizoguchi, Mika Sasaki, et al. Neuropharmacology Vol. 61(2011), No.4, p.6

Google Scholar

[4] L.M. Ramer, A.P. van Stolk, J.A. Inskip, et al. Autonomic Neuroscience, Vol. 163(2011), No. 1-2, p.1

Google Scholar

[5] Soo Suk Jung, Ki Woon Sung, Seo Eun Lee, et al. Neuroscience Letters Vol. 500(2011), No.3, p.5

Google Scholar

[6] Soh Katsuyama, Hirokazu Mizoguchi, Takaaki Komatsu, et al. Peptides, Vol.32(2011), No.7, p.6

Google Scholar

[7] Chen W, Premchandran H R, Ronald M B, et al. PREPARATION AND PURIFICATION OF SYNTHETIC CAPSAICIN. US Patent: 2005/0085652 AI (2005).

Google Scholar

[8] Diego Romano, Raffaella Golfi, Simone Guglielmetti,, et al. Food Chemistry Vol.124(2011), No.3, p.1096

Google Scholar

[9] Boonkird S, Phisalaphong C, Phisalaphong M. Ultrason Sonochem. Vol. 15(2008), No.16, p.1075

Google Scholar

[10] Fatemeh N, Samad N E, Mohammad, et al. Photochemical analysis, No.18(2007), p.333

Google Scholar

[11] Narasimha Prasad B C, Vinod K, Gururaj H B, et al. Proceedings of the national academy of sciences of the United States of America, Vol.103(2006), No.36, p. 133l5

Google Scholar

[12] Kohji Ishihara, Soon-11 Kwon, Nori Yoshi Masuoka. World J Microbial Biotechnol. Vol. 15(2009), p.132

Google Scholar

[13] National Standards of the People's Republic of China. Dried hot pepper GB10465-89, (in Chinese)

Google Scholar

[14] Philip R .Kym, Michael E .Kort, Charles W. Hutchins. Biochemical Pharmacology. Vol. 78(2009), p.211

Google Scholar

[15] Arianne L. Motter, Gerard P Ahern. FEBS letters. Vol. 582(2008), p.2257

Google Scholar