publication . Article . 2004

Chemical constituents of pungent spice pepper (Capsicum annuum L.) from Macedonian origin

Rafajlovska, Vesna; Slaveska-Raicki, Renata; Koleva Gudeva, Liljana; Mitrev, Sasa; Srbinoska, Marija;
Open Access
  • Published: 01 Jan 2004
  • Publisher: UNIVERSITY"Ss. CYRIL AND METHODIUS" SKOPJE INSTITUTE OF SOUTHERN CROPS -STRUMICA
Abstract
In this paper the chemical constituents of the pungent spice pepper Capsicum annuum L.ssp. Microcarpum from Macedonian origin are estimated. Content of moisture, proteins and soluble sugar is 9.60% and 20.33%, respectively. Color capacity of the pungent spice pepper is 5.60g capsanthin/kg pepper dry matter. The influence of organic solvents on the pepper oleoresin extraction and contents of colored components and capsaicin content in it is also studied. The highest quantity of pepper oleoresin(25%) is obtained using ethanol as extraction means. In the pepper oleoresin extracted by diethyl ether the highest concentration of color expressed as a capsanthin is d...
Subjects
free text keywords: Agricultural biotechnology
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