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Capsaicin concentration of selected chili extracts*
| Types of extracts | Capsaicin concentration (µg/ml) |
|---|---|
| Bara pulp | 72.271 ± 0.957a |
| Centil seed | 22.388 ± 1.271b |
| Kulai 568 whole fruit | 7.728 ± 0.436c |
*Different lowercase superscript letters (a–c) represent significant differences between different chilli extracts at p < 0.01
