Comparison of capsaicinoid extraction yield using different extraction techniques
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Abstract (EN)
In this study, four different extraction methods were applied to 16 pepper samples grown in different regions to compare the extraction efficiencies of capsaicin and dihydrocapsaicin, which have numerous benefits in medicine and food. Additionally, a comparison was made in terms of capsaicinoid content with samples of hot peppers from eight different provinces in our country and with peppers with high Scovil values worldwide. Local capsaicin data for kale peppers were also presented.
Author
Muhammet Uğan
How to Cite
Muhammet Uğan (Master Thesis). Comparison of capsaicinoid extraction yield using different extraction techniques, 2025, Pamukkale University.
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