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/ http://umpir.ump.edu.my/id/eprint/17306/ http://umpir.ump.edu.my/id/eprint/17306/1/fkksa-2016-nour-Comparative%20Review%20Of%20Conventional%20And%20Microwave.pdf

id	ump-17306
recordtype	eprints
spelling	ump-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
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/ http://umpir.ump.edu.my/id/eprint/17306/ http://umpir.ump.edu.my/id/eprint/17306/1/fkksa-2016-nour-Comparative%20Review%20Of%20Conventional%20And%20Microwave.pdf
first_indexed	2023-09-18T22:23:48Z
last_indexed	2023-09-18T22:23:48Z
_version_	1777415831761715200

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

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