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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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AENSI Publishing
2016
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| Online Access: | 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 |
| _version_ | 1848820397036797952 |
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| author | Nour, A. H. Olalere, Olusegun Abayomi |
| author_facet | Nour, A. H. Olalere, Olusegun Abayomi |
| author_sort | Nour, A. H. |
| building | UMP Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T02:08:48Z |
| format | Article |
| id | ump-17306 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T02:08:48Z |
| publishDate | 2016 |
| publisher | AENSI Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| 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. (Published) http://www.ajbasweb.com/old/ajbas/2016/June/263-275.pdf |
| 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 |
| title | 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_short | 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 |
| topic | TP Chemical technology |
| 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 |