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solubility of capsaicin in edible oil

I shall be extremely thankful to anybody who can provide me the following information:-

> 1.The development of hotness or the capsaicin quantity in chilies from the budding stage to fully ripen stage. When is the optimum stage of capsaicin present?
> 2.How much capsaicin is released in edible oil in terms of percentage of the total quantity present when powder of chili is mixed in oil in relation to time and temperature?
> 3.What is the optimum time and temperature to get the maximum
quantity of capsaicin released into the oil?
> 4.Does green and dry red form of chili make a difference for the release of optimum quantity of capsaicin into the oil with reference to 3 above?
> 5.Is there is a difference between the solubility of capsaicin and capsacinoids in oil?
6. Does the content of capsaicin remain constant during the course of time in edible oil medium or otherwise in dry storage conditions?
> 7.What is the difference between HPLC & paper chromatography test to assess Scoville units especially in terms of accuracy.
Which is more accurate ?
Regards,
s k sethi
indiaagro5@yahoo.co.in
 
While I don't know most of the answers here. I do know that capsaicinoids are pretty much all lipophilic. In fact lipids work better then ethanol for extraction. One of the commercial methods of homogenizing the heat levels of peppers is a warm oil bath. I've also heard that using microwaves can extract the capsaicinoids faster then other heating methods. Though I personally can't confirm it.
 
While I don't know most of the answers here. I do know that capsaicinoids are pretty much all lipophilic. In fact lipids work better then ethanol for extraction. One of the commercial methods of homogenizing the heat levels of peppers is a warm oil bath. I've also heard that using microwaves can extract the capsaicinoids faster then other heating methods. Though I personally can't confirm it.


I'm sure he'll apreciate the answer...

....provided he ever comes back to read it! :lol:
 
While I don't know most of the answers here. I do know that capsaicinoids are pretty much all lipophilic. In fact lipids work better then ethanol for extraction. One of the commercial methods of homogenizing the heat levels of peppers is a warm oil bath. I've also heard that using microwaves can extract the capsaicinoids faster then other heating methods. Though I personally can't confirm it.
Not sure the original poster is going to read your reply, considering the questions posed were posed in 2006.
 
I shall be extremely thankful to anybody who can provide me the following information:-

> 1.The development of hotness or the capsaicin quantity in chilies from the budding stage to fully ripen stage. When is the optimum stage of capsaicin present?
> 2.How much capsaicin is released in edible oil in terms of percentage of the total quantity present when powder of chili is mixed in oil in relation to time and temperature?
> 3.What is the optimum time and temperature to get the maximum
quantity of capsaicin released into the oil?
> 4.Does green and dry red form of chili make a difference for the release of optimum quantity of capsaicin into the oil with reference to 3 above?
> 5.Is there is a difference between the solubility of capsaicin and capsacinoids in oil?
6. Does the content of capsaicin remain constant during the course of time in edible oil medium or otherwise in dry storage conditions?
> 7.What is the difference between HPLC & paper chromatography test to assess Scoville units especially in terms of accuracy.
Which is more accurate ?
Regards,
s k sethi
indiaagro5@yahoo.co.in


1. dont know? when most ripe id guess

2. this is the sort of thing you would ask a grad student at a lab bench, not people on a pepper forum. bring the oil to the highest temperature you are comfortable with w/o approaching the boiling point of capsacinoids 210-220c and for as long as possible, oil is a poor solvent.

3. see 2

4. idk see 1

5. capsicum is a capsacinoid. interesting question, solubility of different chemicals in a solvent are different across diffenrent temperatures, its probably negligible.

6. store them away from light and heat and oxygen, tho i dont believe they readily decompose.

7. i think you mean whats the differenece between HPLC and Thin layer chromatography. paper chromotography in my experiance is only used by 8th graders to illustrate the general concept of chromatography by separating the different colors inside a black ink.
thin layer chromotography and HPLC are both generally used as analytical tools to determine the presence of chemicals. HPLC machines usually pass samples through spectroscopy machines that are able to analyze w/e is comeing through and measure how long said chemical is coming through, with that you can get an idea of what % of the whole, that chemical makes up.HPLC generally gives better separation and thus greater accuracy. TLC is generally used to detect the presence of a chemical during a reaction not to quantify how much of that chemical there is. it is possible to do with TLC however... with reagents and colorimeters and such but that is somewhat amateurish.
the subject is very complicated, i think if you want a real idea of what chromotography is and how it works you should read
voguls practical organic chemistry volume 5. section 2 covers it all.

ive done a few soxhlet extractions of peppers, its not something you want to do with out knowing what you are doing. the oleoresin is volitile when heated. i had a very small amount of the stuff on a lab scoop that i didnt know about(like less than 100mg)i ran this under very hot water and my eyes and throat were immediately irritated by the stuff. if you were to say... do this with 10grams haha you might have to evacuate your house.

edit.
WOW this is from 06 damn i feel stupid
 
1. dont know? when most ripe id guess

2. this is the sort of thing you would ask a grad student at a lab bench, not people on a pepper forum. bring the oil to the highest temperature you are comfortable with w/o approaching the boiling point of capsacinoids 210-220c and for as long as possible, oil is a poor solvent.

3. see 2

4. idk see 1

5. capsicum is a capsacinoid. interesting question, solubility of different chemicals in a solvent are different across diffenrent temperatures, its probably negligible.

6. store them away from light and heat and oxygen, tho i dont believe they readily decompose.

7. i think you mean whats the differenece between HPLC and Thin layer chromatography. paper chromotography in my experiance is only used by 8th graders to illustrate the general concept of chromatography by separating the different colors inside a black ink.
thin layer chromotography and HPLC are both generally used as analytical tools to determine the presence of chemicals. HPLC machines usually pass samples through spectroscopy machines that are able to analyze w/e is comeing through and measure how long said chemical is coming through, with that you can get an idea of what % of the whole, that chemical makes up.HPLC generally gives better separation and thus greater accuracy. TLC is generally used to detect the presence of a chemical during a reaction not to quantify how much of that chemical there is. it is possible to do with TLC however... with reagents and colorimeters and such but that is somewhat amateurish.
the subject is very complicated, i think if you want a real idea of what chromotography is and how it works you should read
voguls practical organic chemistry volume 5. section 2 covers it all.

ive done a few soxhlet extractions of peppers, its not something you want to do with out knowing what you are doing. the oleoresin is volitile when heated. i had a very small amount of the stuff on a lab scoop that i didnt know about(like less than 100mg)i ran this under very hot water and my eyes and throat were immediately irritated by the stuff. if you were to say... do this with 10grams haha you might have to evacuate your house.

edit.
WOW this is from 06 damn i feel stupid

On 2 and 3 oil is a poor solvent but capsaicinoids are lipophilic so oils draw them out very well.
 
On 2 and 3 oil is a poor solvent but capsaicinoids are lipophilic so oils draw them out very well.
maby i shouldnt have said poor, but oil is certainly not the best solvent and the easiest to work with.

i cant believe this is like 4 years old, i didn't realize this untill i read the post by alabama jack.
 
re: answer to number 1

I can not remember where I read it, but a scholarly article (read: written by some Phd) said that research indicated the hottest time for the pepper (read highest capsaicin content) was when the pepper first started turning its ripe color. The reason was that some of the capsaicin was metabolized into sugar during the ripening process thus decreasing the capsaicin content and making the pod sweeter....

wish I could find this reference...
 
re: answer to number 1

I can not remember where I read it, but a scholarly article (read: written by some Phd) said that research indicated the hottest time for the pepper (read highest capsaicin content) was when the pepper first started turning its ripe color. The reason was that some of the capsaicin was metabolized into sugar during the ripening process thus decreasing the capsaicin content and making the pod sweeter....

wish I could find this reference...

I don't have any scientific proof of this but it seems to be the case with my peppers. As soon as they change color they are hotter than when very ripe.
 
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