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Studies on pepper oleoresin from pepper rejections.

K. Narayana, C. T. Dwarakanath, Tentu Nageswara Rao, D. S. Johar

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Abstract

Pepper rejections form the chief by product in \npepper grading. Analysis has shown that these \nrejections are a good source of the 'bite' factor of \npepper, namely piperine. The present studies \nrelate to a) the different methods of extraction of \noleoresin and b) the storage studies relating to \noleoresin. Data has been presented relating to the \nrelative efficiencies of treatments for maximum \nextraction of piperine. \nThe storage studies cover a period of 6 months \nand reveal the stability of the packed oleoresin at \ndifferent temperatures and humidities.

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Pepper rejections form the chief by product in \npepper grading. Analysis has shown that these \nrejections are a good source of the 'bite' factor of \npepper, namely piperine. The present studies \nrelate to a) the different methods of extraction of \noleoresin and b) the storage studies relating to \noleoresin. Data has been presented relating to the \nrelative efficiencies of treatments for maximum \nextraction of piperine. \nThe storage studies cover a period of 6 months \nand reveal the stability of the packed oleoresin at \ndifferent temperatures and humidities.

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Available abstract

Pepper rejections form the chief by product in \npepper grading. Analysis has shown that these \nrejections are a good source of the 'bite' factor of \npepper, namely piperine. The present studies \nrelate to a) the different methods of extraction of \noleoresin and b) the storage studies relating to \noleoresin. Data has been presented relating to the \nrelative efficiencies of treatments for maximum \nextraction of piperine. \nThe storage studies cover a period of 6 months \nand reveal the stability of the packed oleoresin at \ndifferent temperatures and humidities.

Key concepts: Oleoresin, Piperine, Pepper, Mathematics, Capsaicin, Horticulture, Food science, Chemistry

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