Oleoresin of capsicum Some technological and chemical aspects

Tandon, G.L.; Dravid, S.V.; Siddappa, G.S.

Jour Food Sci 29(1): 1-5

1964


Accession: 025137888

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Abstract
The principal source of dry chili in India is Capsicum annuum, variety acuminatum . The oleoresin capsaicin is the active ingredient of several essences and medicinal preparations from chilies. In the local variety, 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 percolation. As the pericarp contains considerably less fatty-oil than the seeds, its use for extraction eliminates the difficulty of separation of the fatty-oil from the oleoresin. The fatty-oils from whole chilies and from the seeds are bland in taste and have higher acid and I values, but lower saponification value, than mustard or groundnut oil. Physicochemical data is given for the oleoresin and fatty-oil from whole chilies and from seeds.