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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

Received (in Cambridge, UK) 8th December 2014 , Accepted 8th December 2014

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.
image file: c4nj90051k-f8.tif
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.


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