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Oleoresin of Capsicum (Red Chilies)—Some Technological and Chemical Aspects

Tandon, G. L. and Dravid, S. V. and Siddappa, G. S. (1964) Oleoresin of Capsicum (Red Chilies)—Some Technological and Chemical Aspects. Journal of Food Science, 29. pp. 1-5.

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The principal source of the dry chili of commerce in India is Capsicum annuum, variety acuminatum. The oleoresin capsaicin, which is the alcoholic fraction of the ether extract of chilies, is the active ingredient of several essences and medicinal preparations from chilies. In the local variety used, the pericarp, which constitutes nearly 40% of the whole chilies, contains nearly 89% of the capsaicin, while the seeds contain 11%, and the stems only traces of it. Ether is one of the best solvents for extraction of the oleoresin by the percolation method. Since the pericarp contains considerably less fatty oil than the seeds, use of the pericarp for extraction obviates the difficulty of separation of the fatty oil from the oleoresin. The fatty oils, obtained separately from whole chilies and from the seeds, which are bland in taste, have higher acid and iodine values, but lower saponification values, than mustard or groundnut oils. Physicochemical standards have been determined for the oleoresin, fatty oil from whole chilies and fatty oil from the seeds alone.

Item Type: Article
Uncontrolled Keywords: Capsicum annuum, oleoresin
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Aug 2013 04:24
Last Modified: 08 Aug 2013 04:24
URI: http://ir.cftri.com/id/eprint/4787

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