Abstract
The effect of pH values, salt concentration and the chili:brine ratio on capsaicinoids extraction, sodium gain and moisture loss of Habanero chili pepper immersed in brine were studied. Sodium gain was measured by flame spectrophotometry and capsaicinoids content by HPLC. All the variables employed exerted significant effects on capsaicin extraction. At pH 3, 40°C, chili:brine ratios of 1:4 and 1:2 and salt concentration of 2.5% (w/v), greatest rates of capsaicin extraction were noted. When variable interactions were evaluated, greater capsaicin losses at equilibrium were reached at pH 3, 40°C, salt concentration of 2.5% and a chili:brine ratio of 1:2. Brine immersion of Habanero chili slices produced up to 25% of capsaicin extraction.
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