Capsicum

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Information about Capsicum

Published on November 11, 2016

Author: MohitKumar713

Source: slideshare.net

1. Pharm. 1 Global Institute of Pharmaceutical Education and Research, Kashipur U.K. Approved by:- AICTE,PCI New Delhi & Affilited to U. T. U., Dehradun A Review on

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3. 1. East Africa 2. West Africa 3. India :- a. Uttar Pradesh b. Gujarat c. Andhra Pradesh d. Assam e. Maharashtra f. Tamil Nadu 3

4. 4 Cultivation of chillies is done by sowing seeds on the raised beds.

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6. 6 The crop is ready for harvesting after 6 months.

7. 7 The fully ripened fruits are picked up by hands & dried in the sun on the floors. About 8.1 lacs tones of chillies are produces every year in India.

8. Colour :- orange red to brownish red Odour :- characteristic Taste :- pungent Shape :- conical or oblong Size :- 12 to 25cm length, up to 7 mm width 8

9. Method of preparation :- percolation 9

10. Crushed capsicum + solvent (alcohol or acetone) ↓ Extraction → Heat ↓ Residue ← solvent is evaporated ↓ Again extracted with cold alcohol or acetone ↓ Marc ( free from pungency ) 10

11. Marc ← ↑ 11

12. Colour :- dark reddish brown Taste :- pungent Soluble in alcohol, acetone, ether, chloroform, volatile oils & fats 12

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14. Capsaicin :- not less than 8% Capsanthin :- gives red colour 14

15. 1. Drug + alkali ↓ no effect on pungency 2. Drug + oxidizing agent ↓ Pungency will destroyed 15

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17. Reference :- Pharmacognosy [Dr. C. K. Kokate, A. P. Purohit, S. B. Gokhale ], Edition-47th

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