Open Access Article
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Correction: Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids
Benjamin B. Y.
Lau
,
Janjira
Panchompoo
and
Leigh
Aldous
*
School of Chemistry, UNSW Australia, Sydney, NSW 2052, Australia. E-mail: l.aldous@unsw.edu.au
First published on 11th December 2014
Abstract
Correction for ‘Extraction and electrochemical detection of capsaicin and ascorbic acid from fresh chilli using ionic liquids’ by Benjamin B. Y. Lau et al., New J. Chem., 2015, DOI: 10.1039/c4nj01416b.
Due to an editorial error, Fig. 8 is incorrect in the published article. The correct Fig. 8 is shown below.
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| Fig. 8 Overlaid cyclic voltammograms of 1 g of fresh chilli extracted in 0.1 M [Emim][OAc] at 50 °C for a range of times (20 min to 24 h), recorded at a GC electrode in a 0.1 M [Emim][OAc] – water/ethanol 60/40 %v/v mixture containing 0.2 M HCl. Inset plot of peak current vs. chilli extraction time for the reduction peaks of capsaicin (solid) and ascorbic acid (dashed). | ||
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
| This journal is © The Royal Society of Chemistry and the Centre National de la Recherche Scientifique 2015 |