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

Abstract

SUMMARY 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.

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua

“…There is little information about proximate composition for the chili pepper types and cultivars studied. Previous research by Tandon, Dravid and Siddappa (1964), on Indian chili peppers, showed similar results for moisture, ash, and protein on an average basis (8.94 g, 6.27 g, and 12.82 g, respectively). Research by Krishna De (2003) was slightly different (moisture 6.50 g, ash 8.00, protein 14.00 g, and fat 14.10 g) but there is no information on the origin of the types and cultivars studied for the proximate composition determination.…”

Spices and Condiments

“…G. L. Tandon et al26 have reported the proximate analysis and the capsaicin, carotene, ascorbic acid and mineral contents of hot chili peppers, Capsicum annuum, var. G. L. Tandon et al26 have reported the proximate analysis and the capsaicin, carotene, ascorbic acid and mineral contents of hot chili peppers, Capsicum annuum, var.…”

Perspectives and Applications of Natural Products as Civilian Defense Devices

“…It depends on the botanical species and the portion of the specimen with the highest accumulation of the substance of interest. [83][84][85] The most commonly used extraction techniques include organic solvent maceration, Soxhlet extraction, microwave assisted extraction (MAE), ultrasonic assisted extraction (UAE) and supercritical fluid extraction. 24,82,86 Among these, the most used by the food industry is organic solvent maceration due to its low costs related to instrumentation and operation.…”