The document describes a study that compares the color value and capsaicin content of different types of chili using spectrophotometric methods. Five varieties of chili were tested: Wonder Hot, Red Top, White, Green, and Teja Red. The results showed that White chili had the highest capsaicin content at 9.3695% while Teja Red chili had both a high color value and capsaicin content, suggesting it is the best quality variety. Spectrophotometric analysis was used to measure color value and capsaicin content.

2. PROJECT
THE COMPARISON OF COLOUR
VALUE AND CAPSAICIN CONTENT IN
DIFFERENT TYPES OF CHILLI USING
SPECTROPHOTOMETRIC METHOD
ASWATHI N.B.
Reg. No : 327202

3. CHILLI
Botanical Name : Capsicum
Annum Linn
(Night Shade Family)
Family Name : Solanaceae
Origin :America

4. CHEMICAL CONSTITUENTS
 Protein - 13.81%
 Fat - 10.40%
 Fibre - 19.20%
 Carbohydrate - 41.10%
 Calcium - 0.20%
 Potassium - 2.40%
 Iron - 0.23%
 Riboflavin - 1.36mg/100g
 Vitamin C - 58.8 mg/100g
 Vitamin A - 49.15mg/100g

5. CHILLI OLEORESIN
 Oil soluble extract from the fruits of
Capsicum Annum Linn
 A homogeneous dark red brownish liquid
 Composed of Capsaicin
 Colouring compounds are Capsanthin and
Capsorubin

6. CHEMISTRY OF PUNGENT
COMPOUNDS OF CHILLI
 The pungency for a Red pepper s are derived
from the compound capsaicin
Capsaicin
 It is a volatile, hydrophobic, colourless,
odourless, crystalline to waxy compound.
 Pungency level is usually expressed in
Scoville heat value.
 Colour value expressed in ASTA unit.
8-Methyl-N-vanillyl-trans-6-nonenamide

7. PROPERTIES OF CAPSAICIN
Molecular Formula C18H27NO3
Molar mass 305.41 g mol-1
Appearance Crystalline white powder(1)
Odor Highly
Melting point 62-65 oC, 335-338 K , 144-149 oF
Boiling point
210-220oC, 483-493 K, 410-428 oF (0.01
(Torr)
Solubility in water 0.0013g/100 mL
Solubility
Soluble in alcohol, either, benzene slightly
soluble in CS2,HCl,petroleum
Structure
Crystal structure Monoclinic

8. USES
•Technological Uses
•Agricultural Uses
•Medicinal Uses
SIDE EFFECTS
•Eye irritant
•Skin allergies
•Abdominal pain
•Lung irritant

9. OBJECTIVES
 This project is aimed to determine the best
variety of chilli on the basis of capsaicin
content and color value using
SPECTROPHOTOMETRIC method. The analysis
of samples are taken from 5 verities. Which
are,

10. WONDER HOT CHILLI
RED TOP CHILLI
GREEN CHILLI
WHITE CHILLI TEJA RED CHILLI

11. EXPERIMENTAL TECHNIQUES
 SOLVENT EXTRACTION
 “The process of isolation or separation of a
desired product selectively from the reaction
mixture in solution by extraction with another
immiscible solvent”
 It is based on Nernst distribution law,
[CA]1 = KD
[CA]2
Mass of unextracted solute after n extraction,
Wn =W[KD V(KDV+v)] n

12. METHODES
 Batch Extraction
 Continuous Extraction

13. SPECTROPHOTOMETRY
 “Spectrophotometry is the quantitative
measurement of the reflection or
transmission properties of a material as a
function of wavelength”
SCHEMATIC DIAGRAM

14. GAS CHROMATOGRAPHY
•Two type
•Gas Liquid Chromatography (GSC)
•Suitable for the separation of terials which are volatile but do
not decompose. ma
•-Adsorption phenomenon taken place according to the law of
Freaundlich ie, , x/m = c1/n
•Gas Solid Chromatography (GLC)
•-Adsorption phenomenon taken place according to the
Henry’s law of partition.

15. EXPERIMENTS
 Sampling of raw material
 Total extractables of raw material
Total extractable %= Wt of extract x 100
Wt of sample

16.  Residual solvent analysis by gas
chromatography
Reagent
 Reference solution
 Anhydrous sodium sulphate
 Distilled water
 Potassium Carbonate
Solvent residue in ppm =
R Area of solvent peak
43.4 . . .
re ery of solvent Area of std peak
%. cov . . 
. . .
 

17. Extractable colour in capsicum and
its oleoresin by spectrophotometry
Absorbance at nm X Dilution factor
 460     6.6
Wt  taken  in 
grams
Absorbance  at 
470
nm
Absorbance  at 
422
nm
Colour value in 100 =
Absorbance ratio =
Capsicum content by spectrophotometry
Oleoresin =
CaP248xCaP296
2

18.  Moisture content by distillation method
M.C =
Volume of water
. . .100
Wt . of .
Sample

19. RESULT AND DISCUSSION
No Parameter
Wonder hot
chilli
Red top chilli White chilli Green chilli
Teja red
chilli
1
Total
extractable
10.78 % 10.4 % 10.6 % 10.46 % 10.2 %
2
Solvent
residue
16.0382PPM 15.23PPM 15.0382 PPM 20.8291 PPM 16.9519 PPM
3
Capsaicin
content by
Spectrophoto
metric method
7.888% 8.448 % 9.3695 % 7.1703 % 8.0264 %
4
Colour value
by
spectrophotom
etric method
25,996.1 ICU 25,499.06 ICU
26,347.305
ICU
25,111.764
ICU
25,838.622
ICU
5
Absorbance
ratio of chilli
by
spectrophotom
etric method
1.307 % 1.174 % 1.1883 % 1.197 % 1.157 %
6
Moisture
content
12.5 11 10.5 13.5 12

20. Colour value by Spectrophotometric method
26600
26400
26200
26000
25800
25600
25400
25200
25000
24800
24600
24400
COLOUR
VALUE

21. Capsaicin content by Spectrophotometric method
10.00%
9.00%
8.00%
7.00%
6.00%
5.00%
4.00%
3.00%
2.00%
1.00%
0.00%
Capsaicin
content

22. CONCLUSION
 Wonder hot chilli has more colour.
 White chilli has more capsaicin.
 Teja Red chilli has both high colour value
and capsaicin content.
 All the parameters taken together
suggest that Teja Red chilli is of best
quality

23. BIBLIOGRAPHY
 Basic Concept of Analytical Chemistry
 S.M. Khopkar
 Text Book of Quantitative Chemical Analysis
 Vogel
 Instrumental Methods of Analysis
 Williard Merrits, Dean
 Priniples of Instrumental Analysis, 5th Edition.
 Skoog, Holler & Nieman
 CRC Critical Reviews in Food Science and
Nutrition
 V.S. Govindarajan, D.Rajalakshmi Nagin Chand
 www.kerala spices.com
 www.spices valley.com
 www.preprint.chemwet.com