A preliminary study on the average yield of crude capsaicin from common varieties of <i>Capsicum frutescens</i> L. at two stages (Young and mature) using three extracting solvent

Abstract

Crude capsaicin content of the air dried and homogenized plant material of the three varieties of <i>Capsicum frutescens</i> L. namely cayenne, tobasco and ‘kitikot’ were determined using diethyl ether, 99.5 % ethanol and 1.0N NaOH as extracting reagents. Statistical analysis showed no significant difference on the average percent yield of crude capsaicin on the three varieties of <i>Capsicum frutescens</i> L. using similar extracting solvent, but a significantly higher yield of crude capsaicin was found with 99.5% ethanol and 1.0N NaOH. Through thin layer chromatography the major components of the extracts identified could probably be capsaicinoids (Rf 15-17), carotenoids (only in 99.5% ethanol, Rf 96-97), and capsanthin (Rf 27-29) using n-hexane-acetone.