Chemical constituents of pungent spice pepper (Capsicum annuum L.) from Macedonian origin

Rafajlovska, Vesna and Slaveska-Raicki, Renata and Koleva Gudeva, Liljana and Mitrev, Sasa and Srbinoska, Marija (2004) Chemical constituents of pungent spice pepper (Capsicum annuum L.) from Macedonian origin. Годишен зборник 2004/2005, Yearbook, IV/V. pp. 57-66. ISSN 1409-987X

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In this paper the chemical constituents of the pungent spice pepper Capsicum annuum L.ssp. Microcarpum from Macedonian origin are estimated. Content of moisture, proteins and soluble sugar is 9.60% and 20.33%, respectively. Color capacity of the pungent spice pepper is 5.60g capsanthin/kg pepper dry matter.
The influence of organic solvents on the pepper oleoresin extraction and contents of colored components and capsaicin content in it is also studied. The highest quantity of pepper oleoresin(25%) is obtained using ethanol as extraction means. In the pepper oleoresin extracted by diethyl ether the highest concentration of color expressed as a capsanthin is determined. When n-hexane is applied during pepper extraction, in the color extracted quantity the red fraction is 93.83% from the total color contents in the pepper oleoresin.
According to the highest capsaicin content of 1.53% in the pepper oleoresin, benzene is most suitable as compared to the other investigated extraction means.

Item Type: Article
Uncontrolled Keywords: pungent spice paprika, capsaicin, carotenoids, chemical composition, solvent, extraction, pepper oleoresin
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Liljana Koleva Gudeva
Date Deposited: 16 Nov 2012 12:36
Last Modified: 10 Jun 2013 09:41

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