Extraction and Comparative Analysis of Moisture and Capsaicin Contents of Capsicum Peppers

Abstract

Capsaicin and moisture contents of three varieties of Capsicum peppers [Capsicum frutescens- Bird eye pepper (X1) and two varieties of Capsicum annum: Chilli pepper (X2) and sweet pepper (X3)] were determined and the level of pungency related to reported observed effects on human-beings especially, as a topical analgesic. Extraction was carried out using modified method described by Kosuge et al (1958). Fractions obtained were identified as capsaicin by direct comparison with authentic samples and their ir with literature data. Every 50 g of Capsicum pepper gave mean capsaicin extracts as 0.206 ± 0.02 g (X1) and 0.066 ± 0.01 g (X2); X3, was in trace amount ( 0.05). Moisture contents was higher in two varieties- X2 (66.97 ± 0.05%) and X1 (51.57 ± 0.03%); X3 had the lowest moisture content of 43.19 ± 0.01% suggesting that moisture content and not size affects the level of pungency contrary to popular believe that the bigger pepper are, the hotter. Bird-eye and chilli peppers, with high capsaicin content, would have medicinal values as topical analgesic.