Capsaicin Experiment

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Acid Hydrolysis of Amide Bond in Capsaicin Abstract Introduction Capsaicin or 8-methyl-N-vanillyl-6-nonenamide is an active component of chilli peppers. Peppers are fruits from plants from genus Capsicum and belong to the family of Solanaceae.[1]Capsaicin occurs in plants found in the capsicum family, including bell peppers, jalapeno peppers, cayenne peppers and other chili peppers. The type of chilli used to extract capsaicin is red chilli padi or bird’s eye chilli and dried chilli, as it is commonly added to many foods as a spice. This type of chilli is from the capsicum annum family and it is mostly found in the regions of Ethiopia and Southeast Asia. Red chilli padi has a Scoville scale of 100,000 to 225,000 SHU and is highly pungent.…show more content…
From the start of the experiment, we have restricted our aim by merely conducting acid hydrolysis of amide bond in capsaicin using citric acid to test for the decrease in the amount of capsaicin in chillies. By making the concentration of citric acid differ from each other, we would dilute them to different extents (such as 1.0 mol/dm^3, 1.5 mol/dm^3, 2.0 mol/dm^3) other than the usual concentration used in our experiment (0.5 mol/dm^3). Since the independent variable will become the concentration of citric acid, we would be able to further study the effect of the concentration of citric acid on the amount of capsaicin reduced in the chilli, which is obtained by comparing the capsaicin peaks on different concentrations of citric acid, and to observe trends of the capsaicin peaks i.e. As the concentration of citric acid added to capsaicin increases, the capsaicin peaks are lower, indicating reduced amounts of capsaicin in the chillies. From then, we are able to conclude on the overall effectiveness of citric acid on capsaicin. We would also like to test for the different types of Carboxylic acids on the breakdown of amide bonds. This will provide the public with a variety of food the can choose from should they want to reduce the spiciness in their mouths. The different types of acid includes acetic acid, tartaric acid, oxalic acid and carbonic acid. These acids can be found in food that we frequently consume, increasing the range of food the public can consume in order to reduce the effects of

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