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A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper

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 l...

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Main Authors: Nour, A. H., Olalere, Olusegun Abayomi
Format: Article
Language:English
Published: AENSI Publishing 2016
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/17306/1/fkksa-2016-nour-Comparative%20Review%20Of%20Conventional%20And%20Microwave.pdf
http://umpir.ump.edu.my/id/eprint/17306/
http://www.ajbasweb.com/old/ajbas/2016/June/263-275.pdf
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spelling my.ump.umpir.173062019-09-10T06:46:10Z http://umpir.ump.edu.my/id/eprint/17306/ A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper Nour, A. H. Olalere, Olusegun Abayomi TP Chemical technology 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. AENSI Publishing 2016 Article PeerReviewed application/pdf en cc_by http://umpir.ump.edu.my/id/eprint/17306/1/fkksa-2016-nour-Comparative%20Review%20Of%20Conventional%20And%20Microwave.pdf 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 http://www.ajbasweb.com/old/ajbas/2016/June/263-275.pdf
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Nour, A. H.
Olalere, Olusegun Abayomi
A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper
description 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.
format Article
author Nour, A. H.
Olalere, Olusegun Abayomi
author_facet Nour, A. H.
Olalere, Olusegun Abayomi
author_sort Nour, A. H.
title A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper
title_short A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper
title_full A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper
title_fullStr A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper
title_full_unstemmed A Comparative Review Of Conventional And Microwave Assisted Extraction In Capsaicin Isolation From Chili Pepper
title_sort comparative review of conventional and microwave assisted extraction in capsaicin isolation from chili pepper
publisher AENSI Publishing
publishDate 2016
url http://umpir.ump.edu.my/id/eprint/17306/1/fkksa-2016-nour-Comparative%20Review%20Of%20Conventional%20And%20Microwave.pdf
http://umpir.ump.edu.my/id/eprint/17306/
http://www.ajbasweb.com/old/ajbas/2016/June/263-275.pdf
_version_ 1646017367851925504
score 13.211869

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