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Article Published In Vol.4 (Nov-Dec-2016)

FT-IR Identification of Capsaicin from callus and seedling of chilli pepper plants Capsicum annuum L. in vitro.

Pages : 1144-1146

Author : El Kaaby Ekhlas A.; Al Hattab Zahra N. and AI-Anny Jenan A.

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Capsaicin spectrum was chemically characterized using vibrational spectroscopy identification from callus which initiated from different explants of local chilli pepper (Capsicum annuum L.) using Fourier Transform Infrared Spectroscopy (FT- IR). Analysis of Capsaicin alkaloid by Infrared Spectroscopy for callus derived from placenta and callus derived from shoots of 3 weeks old seedling pepper exhibits various characteristic of band which in turn confirmed the presence of a major peaks of amide, phenol, alkenes and ether functional groups.

Keywords: Chili pepper, In vitro, callus, capsaicin and FT- IR



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