APPLICATION AND COMPARISON OF THREE DIFFERENT EXTRACTION METHODS OF CAPSAICIN FROM CAPSICUM FRUITS

Enkelejda Goci, Entela Haloçi, Kliton Vide, Ledjan Malaj

Abstract


Beside their use as a food additive, Capsicum (due to its capsaicin content) is currently used for various therapeutic purposes such as asthma, coughs, sore throats, to relieve toothaches, counter-irritant balm for external application, to alleviate pain in shingles, rheumatoid arthritis, diabetic neuropathy, etc. The pungent components responsible for the medical uses are the alkaloids called capsaicinoids. Isolation of capsaicin from Capsicum fruits was described by many authors with different methods of extraction. The most used methods are maceration, Soxhlet extraction, supercritical fluidextraction (CO2) and ultrasound. The aim of this study was to apply and compare three extraction methods of capsaicin from Capsicum fruits, in order to find the most suitable method and appropriate organic solvents. The qualitative and quantitative estimation of this substance was realized by Thin Layer Chromatography (TLC) and High Performance Thin Layer Chromatography (HPTLC). The amount of caspsaicin in each extract varied from 0.009% to 0.052 %.The most easy and appropriate methods were maceration and Collins. The best solvents were ethanol and methanol

Keywords


Capsicum, extraction, Soxhlet, HPTLC

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Copyright (c) 2014 Enkelejda Goci

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