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Ultrasound-assisted extraction of capsaicinoids from peppers

Tipo de material: TextoTextoSeries ; Talanta, 75(5), p.1332-1337, 2008Trabajos contenidos:
  • Barbero, G.F
  • Liazid, A
  • Palma, M
  • Barroso, C.G
Tema(s): Recursos en línea: Resumen: The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin)present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10.60 .C), the extraction time (2.25 min), the quantity of sample (0.2.2 g), and the volume of solvent (15.50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 .C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D. < 3
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The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin)present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the optimum temperature for extraction (10.60 .C), the extraction time (2.25 min), the quantity of sample (0.2.2 g), and the volume of solvent (15.50 mL). Under the optimum conditions of the method developed, methanol is employed as solvent, at a temperature of 50 .C and an extraction time of 10 min. The repeatability and reproducibility of the method (R.S.D. < 3

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