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
THANK YOU