Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/13634
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dc.contributor.authorAbdelmajid, Asmaa Elrasheed Eltigani-
dc.contributor.authorSupervisor, Omer Adam Mohamed Gibla-
dc.date.accessioned2016-06-09T08:47:02Z-
dc.date.available2016-06-09T08:47:02Z-
dc.date.issued2016-03-10-
dc.identifier.citationAbdelmajid , 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.urihttp://repository.sustech.edu/handle/123456789/13634-
dc.descriptionThesisen_US
dc.description.abstractThe 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.sponsorshipSudan University of Science and Technologyen_US
dc.language.isoenen_US
dc.publisherSudan University of Science and Technologyen_US
dc.subjectChemistryen_US
dc.subjectAlcabsesen characterizationen_US
dc.subjectChili pepperen_US
dc.subjectsweet spicyen_US
dc.titleExtraction and Characterization of Capsaicin from Capsicum frutescens and Capsicum annuumen_US
dc.title.alternativeاستخلاص وتوصيف الكابسسين من الفلفل الحار والفلفل الحلوen_US
dc.typeThesisen_US
Appears in Collections:Masters Dissertations : Science

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