Isolation and pgysicochemical characterization of Capsaicin of three peppers varieties
In this present work was isolated and characterized the capsaicin content inthree varieties of peppers of the genus Capsicum: Capsicum annuumm L, Cap-sicum chinense Jacq, Capsicum pubescens. The extraction of the active princi-ple was performed by two methods: Soxhlet extraction with absolute ethano...
| Main Authors: | , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Pontificia Universidad Católica del Ecuador
2014-11-01
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| Series: | infoANALITÍCA |
| Online Access: | http://infoanalitica-puce.edu.ec/index.php/infoanalitica/article/view/26 |