Extraction and Characterization of Capsaicin from Capsicum frutescens and Capsicum annuum

Abstract

The aim of this study was to determine the characteristics of capsaicin extracted from pepper fruit samples (fresh green hot ,dried green hot ,dry red hot and dried sweet ). The extraction of capsaicin was performed by maceration using 95% ethanol as a solvent . Determination of capsaicin content was performed by two techniques ; Gas chromatography-mass spectrometry (GC-MS) and Ultraviolet-Visible spectro- photometry (UV-VIS) . The results showed a high concentration of capsaicin in dry green pepper followed by the red pepper then fresh green pepper and then sweet pepper .