Chemical Properties of Ground Red Chili Based on Dihydrocapsaicin at Different Heating Process
- 10.2991/aer.k.210825.069How to use a DOI?
- ground red chili, heating process, extraction, dihydrocapsaicin, vitamin C
Heating process of ground red chili can affect chemical compound of dihydrocapsaicin that can caused less spicy. The objective of this research was to determine the effect of heating process of ground red chili based on the chemical compund of dihydrocapsaicin, and also moisture and vitamin C. Research was conducted on using a completely randomized design of ground red chili processed at different heating temperature of 70°C, 75°C, 80°C, 85°C and 90°C for 10 minutes. Extraction of dihydrocapsaicin was done using ethanol as solvent, while high liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. Vitamin C and moisture content of ground red chili was also determined; it could be affect the chemical compound of dihydrocapsaicin. Result showed that heating process at different temperatures affected the chemical properties of ground red chili based on dihydrocapsaicin, water and vitamin C content. The processing ground red chili processed at temperature of 90°C resulted in the highest dihydrocapsaicin, water content and lower vitamin C of 62.91 μg/g, 73.01%, and 94.6 mg/100g respectively. Heating process of ground red chili processing affected chemical compound of dihydrocapsaicin, moisture and vitamin C.
- © 2021, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Dharia Renate AU - Lavlinesia AU - Editha Renesteen AU - Indriyani AU - Novita Sari PY - 2021 DA - 2021/08/26 TI - Chemical Properties of Ground Red Chili Based on Dihydrocapsaicin at Different Heating Process BT - Proceedings of the 3rd Green Development International Conference (GDIC 2020) PB - Atlantis Press SP - 401 EP - 407 SN - 2352-5401 UR - https://doi.org/10.2991/aer.k.210825.069 DO - 10.2991/aer.k.210825.069 ID - Renate2021 ER -