PREPARATION AND CHARACTERIZATION OF CAPSAICIN AND OLEORESIN OF TWO SPECIES OF CAPSICUM, FROM THE PERUVIAN COAST

Abstract

In the present investigation was carried out the extraction and characterization of the oleoresin and capsaicin in Capsicum chinense, Capsicum baccatum, in the Faculty of Agronomy,Faculty of the Universidad Nacional del Centro del Peru, with support from other private laboratory in the city of Lima evaluating the performance and quality in terms of two factors: concentration of ethyl alcohol of 70% and 95%, and for the second factor 2 levels with a cool dry 10% moisture. The percentage results obtained in the oleoresin capsaicin and capsaicin percentage obtained by the method of high performance liquid chromatography HPLC resolution ISO 7543-2 which is interpreted using the analysis of variance, reaching the conclusion that: in the oleoresin yield obtained, there is significant effect on the interaction of the solvent with the concentration level of dehydration. The studied factors influencing the content in percentage of capsaicin oleoresin but individually: comparatively higher percentages of alkaloid exist for Capsicum chinense against Capsicum baccatum  on the dry material to cool and ethyl alcohol concentration of 95% on 70%. After isolating the alkaloid however no significant difference for the effect of capsaicin content of the factors studied. In this way it was possible to determine the conditions for the best percentage in the oleoresin capsaicin.