Extraction and Characterization of Capsaicin from     Capsicum frutescens and Capsicum annuum

Abdelmajid, Asmaa  Elrasheed  Eltigani; Supervisor, Omer Adam Mohamed Gibla

dc.contributor.author	Abdelmajid, Asmaa Elrasheed Eltigani
dc.contributor.author	Supervisor, Omer Adam Mohamed Gibla
dc.date.accessioned	2016-06-09T08:47:02Z
dc.date.available	2016-06-09T08:47:02Z
dc.date.issued	2016-03-10
dc.identifier.citation	Abdelmajid , Asmaa Elrasheed Eltigani . Extraction and Characterization of Capsaicin from Capsicum frutescens and Capsicum annuum / Asmaa Elrasheed Eltigani Abdelmajid ; Omer Adam Mohamed Gibla .- Khartoum: Sudan University of Science and Technology, college of Science, 2016 .- 48p. :ill. ;28cm .- M.Sc.	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/13634
dc.description	Thesis	en_US
dc.description.abstract	The aim of this study was to determine the characteristics of capsaicin extracted from pepper fruit samples (fresh green hot ,dried green hot ,dry red hot and dried sweet ). The extraction of capsaicin was performed by maceration using 95% ethanol as a solvent . Determination of capsaicin content was performed by two techniques ; Gas chromatography-mass spectrometry (GC-MS) and Ultraviolet-Visible spectro- photometry (UV-VIS) . The results showed a high concentration of capsaicin in dry green pepper followed by the red pepper then fresh green pepper and then sweet pepper .	en_US
dc.description.sponsorship	Sudan University of Science and Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science and Technology	en_US
dc.subject	Chemistry	en_US
dc.subject	Alcabsesen characterization	en_US
dc.subject	Chili pepper	en_US
dc.subject	sweet spicy	en_US
dc.title	Extraction and Characterization of Capsaicin from Capsicum frutescens and Capsicum annuum	en_US
dc.title.alternative	استخلاص وتوصيف الكابسسين من الفلفل الحار والفلفل الحلو	en_US
dc.type	Thesis	en_US