Extraction and Characterization of Capsaicin from     Capsicum frutescens and Capsicum annuum

Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/13634

Title:	Extraction and Characterization of Capsaicin from Capsicum frutescens and Capsicum annuum
Other Titles:	استخلاص وتوصيف الكابسسين من الفلفل الحار والفلفل الحلو
Authors:	Abdelmajid, Asmaa Elrasheed Eltigani Supervisor, Omer Adam Mohamed Gibla
Keywords:	Chemistry Alcabsesen characterization Chili pepper sweet spicy
Issue Date:	10-Mar-2016
Publisher:	Sudan University of Science and Technology
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.
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 .
Description:	Thesis
URI:	http://repository.sustech.edu/handle/123456789/13634
Appears in Collections:	Masters Dissertations : Science

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