comparison of colour and capsaicin content in different type of chilli using in spectrophotometric...

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THE COMPARISON OF COLOUR VALUE AND CAPSAICIN CONTENT IN DIFFERENT TYPES OF CHILLI USING SPECTROPHOTOMETRIC METHOD

ASWATHI N.B.Reg. No : 327202

PROJECT

CHILLI

Botanical Name : Capsicum Annum Linn

(Night Shade Family)

Family Name : Solanaceae Origin :America

CHEMICAL CONSTITUENTS

Protein - 13.81%Fat - 10.40%Fibre - 19.20%Carbohydrate - 41.10%Calcium - 0.20%Potassium - 2.40%Iron - 0.23%Riboflavin - 1.36mg/100gVitamin C - 58.8 mg/100gVitamin A - 49.15mg/100g

CHILLI OLEORESIN

Oil soluble extract from the fruits of Capsicum Annum Linn

A homogeneous dark red brownish liquidComposed of CapsaicinColouring compounds are Capsanthin and

Capsorubin

CHEMISTRY OF PUNGENT COMPOUNDS OF CHILLI

The pungency for a Red pepper s are derived from the compound capsaicin

CapsaicinIt is a volatile, hydrophobic, colourless,

odourless, crystalline to waxy compound.Pungency level is usually expressed in

Scoville heat value.Colour value expressed in ASTA unit.

8-Methyl-N-vanillyl-trans-6-nonenamide

PROPERTIES OF CAPSAICINMolecular Formula C18H27NO3

Molar mass 305.41 g mol-1

Appearance Crystalline white powder(1)

Odor Highly

Melting point 62-65 oC, 335-338 K , 144-149 oF

Boiling point210-220oC, 483-493 K, 410-428 oF (0.01

(Torr)

Solubility in water 0.0013g/100 mL

Solubility Soluble in alcohol, either, benzene slightly

soluble in CS2,HCl,petroleum

Structure

Crystal structure Monoclinic

USES

•Technological Uses•Agricultural Uses•Medicinal Uses

SIDE EFFECTS

•Eye irritant•Skin allergies•Abdominal pain•Lung irritant

OBJECTIVES

This project is aimed to determine the best variety of chilli on the basis of capsaicin content and color value using SPECTROPHOTOMETRIC method. The analysis of samples are taken from 5 verities. Which are,

WONDER HOT CHILLIRED TOP CHILLI

GREEN CHILLI

WHITE CHILLI TEJA RED CHILLI

EXPERIMENTAL TECHNIQUESSOLVENT EXTRACTION“The process of isolation or separation of a

desired product selectively from the reaction mixture in solution by extraction with another immiscible solvent”

It is based on Nernst distribution law, [CA]1 = KD

[CA]2Mass of unextracted solute after n extraction, Wn =W[KD V\(KDV+v)] n

METHODES

Batch Extraction

Continuous Extraction

SPECTROPHOTOMETRY“Spectrophotometry is the quantitative

measurement of the reflection or transmission properties of a material as a function of wavelength”

SCHEMATIC DIAGRAM

GAS CHROMATOGRAPHY

•Two type•Gas Liquid Chromatography (GSC)•Suitable for the separation of terials which are volatile but do not decompose. ma•-Adsorption phenomenon taken place according to the law of Freaundlich ie, , x/m = c1/n

•Gas Solid Chromatography (GLC)•-Adsorption phenomenon taken place according to the Henry’s law of partition.

EXPERIMENTSSampling of raw materialTotal extractables of raw materialTotal extractable %= Wt of extract x 100 Wt of sample

Residual solvent analysis by gas chromatography

ReagentReference solutionAnhydrous sodium sulphateDistilled waterPotassium Carbonate

Solvent residue in ppm =peakstdofAreasolventoferyre

peaksolventofAreaR

.....cov%.

...4.43

Extractable colour in capsicum and its oleoresin by spectrophotometry

Capsicum content by spectrophotometry

gramsintakenWt

factorDilutionXnmatAbsorbance

6.6460

nmatAbsorbance

nmatAbsorbance

422

470

Colour value in 100 =

Absorbance ratio =

Oleoresin = 2

296248xCaPCaP

Moisture content by distillation method M.C =

SampleofWt

waterofVolume

..

100...

RESULT AND DISCUSSION

No ParameterWonder hot

chilliRed top chilli White chilli Green chilli Teja red chilli

1Total

extractable10.78 % 10.4 % 10.6 % 10.46 % 10.2 %

2Solvent residue

16.0382PPM 15.23PPM 15.0382 PPM 20.8291 PPM 16.9519 PPM

3

Capsaicin content by

Spectrophotometric method

7.888% 8.448 % 9.3695 % 7.1703 % 8.0264 %

4

Colour value by

spectrophotometric method

25,996.1 ICU 25,499.06 ICU26,347.305

ICU25,111.764

ICU25,838.622

ICU

5

Absorbance ratio of chilli

by spectrophotometric method

1.307 % 1.174 % 1.1883 % 1.197 % 1.157 %

6Moisture content

12.5 11 10.5 13.5 12

Won

der h

ot chi

lli

Red to

p ch

illi

Whi

te chi

lli

Green

chi

lli

Thej

a Red

chi

lli24000

24500

25000

25500

26000

26500

COLOUR VALUE

Colour value by Spectrophotometric method

Won

der h

ot chi

lli

Red to

p ch

illi

Whi

te chi

lli

Green

chi

lli

Thej

a Red

chi

lli0.00%

2.00%

4.00%

6.00%

8.00%

10.00%

Capsaicin content

Capsaicin content by Spectrophotometric method

CONCLUSION

Wonder hot chilli has more colour.White chilli has more capsaicin.Teja Red chilli has both high colour value

and capsaicin content.All the parameters taken together

suggest that Teja Red chilli is of best quality

BIBLIOGRAPHYBasic Concept of Analytical Chemistry S.M. KhopkarText Book of Quantitative Chemical AnalysisVogelInstrumental Methods of AnalysisWilliard Merrits, DeanPriniples of Instrumental Analysis, 5th Edition.Skoog, Holler & NiemanCRC Critical Reviews in Food Science and NutritionV.S. Govindarajan, D.Rajalakshmi Nagin Chandwww.kerala spices.comwww.spices valley.comwww.preprint.chemwet.com

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