Extraction and Quantification of Capsaicin in Chili Varieties

Capsaicin is an ingredient that contains chili varieties. The objective of the study was to determine the concentration of capsaicin in 4 varieties of chili and 5 extraction methods. The varieties were: piquín, habanero, tree and apple, the methods were: water at room temperature, water at 50 ° C, vinegar at 10%, methanol at 10% and ethanol at 10%. Capsaicin was analyzed with HPLC and a 4x5 factorial with 4 repetitions was completely randomized for concentration analysis. There was a highly significant difference in varieties and methods, but the interaction was only significant. Piquin chili presented the highest concentration of capsaicin with 84.3 μg g-1, followed by habanero with 42.8 μg g-1, within the methods ethanol was the best with 84.3 μg g-1, followed by methanol with 74.3 μg g-1, these being the best interactions. Piquin chili with alcohols is the best choice for a sustainable product.