Nour, A. H. and Olalere, Olusegun Abayomi (2016) A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper. Australian Journal of Basic and Applied Sciences, 10 (10). pp. 263-275. ISSN 1991-8178. (Published)
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Abstract
In recent times, major concern had been placed on the economic importance of major constituents of chili pepper to oursociety; research work had therefore been extensively carried out on the conventional way of extracting this active component called capsaicin obtainable in different cultivars of locally grown peppers. However several drawbacks abound when isolating capsaicin using the conventional approach and these include high solvent consumption, low extraction yield, solvent contamination, higher cost of extraction and longer extraction time, among other factors. These set therefore necessitated the introduction of an improved method called microwave assisted extraction. This review therefore provided a simple theoretical background tocapsaicin leaching processusing different traditional methods witha careful comparativedescription of microwave potential for optimum extraction.
| Item Type: | Article |
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| Uncontrolled Keywords: | Capsaicin, pepper, extraction, conventional,, microwave-assisted |
| Subjects: | T Technology > TP Chemical technology |
| Faculty/Division: | Faculty of Chemical & Natural Resources Engineering Institute of Postgraduate Studies |
| Depositing User: | Noorul Farina Arifin |
| Date Deposited: | 24 Mar 2017 00:38 |
| Last Modified: | 10 Sep 2019 06:46 |
| URI: | http://umpir.ump.edu.my/id/eprint/17306 |
| Download Statistic: | View Download Statistics |
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