Chemical Properties of Ground Red Chili Based on Dihydrocapsaicin at Different Heating Process

Abstract

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 ⁰ C, 75 ⁰ C, 80 ⁰ C, 85 ⁰ C and 90 ⁰ 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 ⁰ 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.