Abstract:
The coloring power of red chilies and capsicum is directly determined by the quality and quantity of the coloring agent. The oleoresin, that is an oil soluble extract red chilies and capsicum, is suitable to raise the color agent content. The present study deals with the estimation of extractable color and capsanthin content of whole red chilies, chili powder and Capsicum by Spectrophotometry. Extraction was done by acetone and color was measured at 460 nm by means of spectrophotometer. From the absorbance values, extractable color and capsanthin contents were calculated and reported in American Spice Trade Association (ASTA) units. It was observed that, capsicum contains highest extractable color (165 ASTA) and capsanthin (25 ASTA) followed by red chili powder and whole red chili.
Keyword:
Extractable color, Capsanthin, red chili, Capsicum
Introduction:
Chili pepper is a prominent cultivated horticultural crop that is traditionally used for food seasoning and is applied for the treatment and prevention of multiple diseases. Its beneficial health properties are due to its abundance and variety of bioactive components, such as capsaicinoid. The color imparted by the capsaicinoid ranges from red to orange, depending upon the concentration used.
Today there are probably 400 different chilies are grown, and are one of the most widely cultivated crops today, grown from the Far East, China, Japan, Thailand and Indonesia to India to Mexico. Chili peppers are the fruits of the genus Capsicum. Chili peppers are used to season foods in many cultures when consumed, pepper the capsaicin irritates the lining of our mouth causing that familiar burning sensation.
In the present study, different samples of whole red chili, red chili powders and capsicum were analyzed for extractable colors and capsanthin contents. This method is suitable for routine analysis of aforementioned parameters to ascertain the quality of chili products.
Materials and Method:
Samples, chemicals and reagents:
Samples of variety type of chilies and capsicum were purchased from local market of Kolkata, west Bengal. Acetone were procured from Merck, India.
Instrument /equipment:
UV visible spectrophotometer and analytical balance were used for this analysis.
Preparation of Sample:
0.5 to 0.7 g of samples was weighed in a 100 ml volumetric flask, made up volume with acetone. Shake and stand for 16 h. Absorbance has been taken in spectrophotometer at 460 nm.
Calculations:
The extractable color, E, in ASTA (American Spice Trade Association) units, is given by:
E = (A × 16,4) / m
A is the absorbance of the test sample extract at 460 nm;
m is the mass, in grams, of the test portion.
The capsanthin concentration C, in g/kg, of the sample is determined from the extractable color, E, in ASTA units
C = E × 0,169
Results and Discussions
Estimation of extractable color and capsanthin content was carried out in six different samples . The results were incorporated in table below-
| Samples | Extracted color(ASTA Value) | Capsanthin |
| Red chili 1 | 84.65 | 14.31 |
| Red chili 2 | 75.60 | 12.78 |
| Capsicum | 165.80 | 28.02 |
| light red color chili | 95.65 | 16.16 |
| Red chili powder 1 | 131.35 | 22.20 |
| Red chili powder 2 | 146.50 | 24.75 |
Conclusion:
The method was demonstrated to provide accurate results for ASTA color and capsanthin in the different type of chili sample can be used for routine analysis of samples with a low turnaround time.