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A colorimetric method for estimation of capsaicin in chilli fruits Mandal S., Suneja Poonam, Hore D.K.1 National Bureau of Plant Genetic Resources, Pusa Campus, New Delhi 110 012. 1 National Bureau. of Plant Genetic Resources, Regional Station, New Kench's Trace, Shillong 793013. Abstract A simple colorimetric method involving sodium tungstate-phosphomolybdic acid reagent is described for determining the pungency, due to capsaicin present in oleoresin of chilli fruits. Capsaicin concentration of some locally available chilli fruits and its pericarp, after removal of seed were determined with reference to a calibration graph. Oleoresin nitrogen concentrations of some samples were also determined by conventional Kjeldahl's method and converted to capsaicin by suitable multiplication factor. The results are compared and discussed. Top Keywords Capsaicin, chilli fruits, oleoresin, colorimetric method, kjeldahl nitrogen. Top | |
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