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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2015, Volume 66, Issue 12,





FELICIA CIULU-COSTINESCU, DANIELA CALINA, LIVIU CHIRIGIU, LARISA MARINA ELISABETH AVERIS, EUGENIA ROSULESCU, MARIA-VIORICA BUBULICA
Identification and Quantification of Capsaicin from Capsicum Annuum L. by RP-HPLC

Abstract:

Characterization and extraction of capsaicin from different plant species is in continuous expansion due to its curative and preventive effects in many diseases. In this study, two varieties of Capsicum annuum L. were investigated for their capsaicin content using a simple RP-HPLC method. Capsaicin extraction was accelerated by ultrasonication. The highest content was found in dried green pepper (85.262 mg /L) followed by dry red peppers that were previously removed the seeds and ribs (75.457 mg / L). Keywords: capsaicin, RP-HPLC, ultrasonication extraction, Capsicum annuum L


Issue: 2015, Volume 66, Issue 12
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