September 5, 2025Pharmacy EducationOpen Access

Isolation, characterisation, and determination of capsaicin compound levels in red chili fruit (Capsicum annum fructus) in IPB CH3 and carvi agrihorti varieties

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The shaking water bath method yielded a higher capsaicin concentration than reflux extraction method.
Capsaicin concentration was highest in IPB CH3 at 45.172% compared to Carvi Agrihorti.
Phytochemical screening confirmed the presence of various compounds, including alkaloids and steroids.
FTIR spectroscopy confirmed the structural identity of capsaicin extracted from red chili fruit.

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This study demonstrates varying capsaicin levels in Capsicum annuum varieties, highlighting extraction techniques' effectiveness.

Pradana et al. (2025) studied this question.

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