Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra
| Autor: | Silvia Matiacevich, Natalia Riquelme |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
General Chemical Engineering lcsh:TX341-641 capsaicin 01 natural sciences Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology food Pepper Food science Oleoresin Flavor Pungency lcsh:TP368-456 Traditional medicine Food additive 010401 analytical chemistry 04 agricultural and veterinary sciences General Chemistry propiedades antimicrobianas y antioxidantes capsaicina antimicrobial and antioxidant properties Capsicum annum Antimicrobial 040401 food science 0104 chemical sciences lcsh:Food processing and manufacture Capsicum annuum chemistry Capsaicin lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | CyTA, 15(3): 344-351 CyTA-Journal of Food, Vol 15, Iss 3, Pp 344-351 (2017) |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/19476337.2016.1256913 |
| Popis: | Oleoresin of Capsicum sp. is considered a food additive due to its color and pungency, and its active compound, capsaicin, is characterized by antimicrobial and antioxidant properties. However, Chilean variety of Capsicum sp. has not been characterized yet. The purpose of this study was to characterize the oleoresin of Capsicum annuum var. Cacho de cabra (OCc). Solvent extraction of OCc was carried out with hexane and physical properties of the OCc obtained were determined. Antimicrobial and antioxidant properties of OCc were compared with its active compound, capsaicin. Results showed that OCc has good optical properties compared with other commercial oleoresins and better antimicrobial properties than pure capsaicin. Due to the good optical properties obtained for OCc, this oleoresin could have a higher commercial value to be used as a coloring and flavor of various products, giving an added value to this variety of pepper. |
| Databáze: | OpenAIRE |
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