The effect of different methods of extractions of capsaicin on its content in the capsicum oleoresins

Koleva Gudeva, Liljana and Maksimova, Viktorija and Serafimovska Darkovska, Marija and Gulaboski, Rubin and Janevik-Ivanovska, Emilija (2013) The effect of different methods of extractions of capsaicin on its content in the capsicum oleoresins. Scientific Works: Food Science, Engineering and Technology 2013, 60. pp. 917-922.


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Several types of capsaicinoids can be present in the oleoresin extracted from hot peppers Capsicum annuum L.(Solanaceae). A major component of this group is capsaicin (69%). The extraction of the oleoresin from the fruit of hot pepper can be made in many ways. The most appropriate, in our experiments is extraction by Soxlet, and this procedure was compared to extractions with vacuum filtration. We have used an ethanol as appropriate for extraction and quantification of capsaicin for food and pharmaceutical grade. Content of capsaicin in three different varieties of hot peppers with Macedonian origin was measured spectrometrically and results were compared with the sweet pepper variety as a control. Results of quantification measurements made for Soxlet oleoresins were differing in a really special way from the results for vacuum filtration oleoresins, and it’s due to conditions used for the procedure of extraction. These results are showing that for extraction of capsaicin in different aims, conditions should be always adjusted.

Item Type: Article
Subjects: Natural sciences > Biological sciences
Engineering and Technology > Industrial Biotechnology
Engineering and Technology > Medical engineering
Divisions: Faculty of Medical Science
Depositing User: Viktorija Maksimova
Date Deposited: 28 Oct 2013 13:01
Last Modified: 24 Oct 2014 10:47

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