Extraction and Purification of The Capsanthin From Sweet Pepper and Study Its Chemical and Physical Properties as Antioxidant | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 16, Issue 3, September 2016, Pages 234-244 | ||
| Authors | ||
| Ali S. Mohamed Salih AL-Hadithi; Rafed k. Abdul Razak; Mustafa R. Ayyed | ||
| Abstract | ||
| The study involved the extraction of Capsanthin from sweet peeper types (Red, yellow and green)and using the extract as an additive to corr oil . The study showed that the red peeper was outstanding in its fat content of 0.3g while the green peeper was outstanding in its carbohydrate content of 6.32g . On the other hand, the yellow peeper was outstanding in its protein content of 1g . The samples of sweet red peeper was the optimum sample for capsanthin extraction in comparison with sweet yellow and green peeper with extraction ratio of 823.174 mg/kg for red peeper by used petroleum ether comparison with other solvents .. the result showed that the ratio of extraetion 1;9 (w/v) and temperature of 40c and extraction time 300 min were the optimum conditions for extraction . TLC Technique has been used to separate and identify capsanthin with Rf=0.29 and three zones were seperatecl by column chromatography ranged from red to orange and with maximum absorption values λmax at 476, 453, 405 nm for three parts respectively. | ||
| Keywords | ||
| sweet pepper; capsanthin; extraction | ||
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