Isolation and pgysicochemical characterization of Capsaicin of three peppers varieties

In this present work was isolated and characterized the capsaicin content inthree varieties of peppers of the genus Capsicum: Capsicum annuumm L, Cap-sicum chinense Jacq, Capsicum pubescens. The extraction of the active princi-ple was performed by two methods: Soxhlet extraction with absolute ethanoland maceration with absolute ethanol. Analysis of moisture, total ash, watersoluble ash and acid insoluble ash were investigated. After obtaining the ex-tracts, we proceeded to perform specific tests for alkaloids: Dragendorff, Mayer,Wagner test. The capsaicin was purified by column chromatography, and finallyanalyzed by Fourier Transform Infrared Spectroscopy (FTIR). The results showedthat three varieties of chili have high moisture percentages although the ratónpepper had a lower proportion with 69.85%. Total ash levels in the three typesare less than 8.5% of the provisions of the standard NTE INEN 2532:2010. Ofthe two tested techniques for extraction of capsaicinoids, the Soxhlet methodwas the better. The dulce pepper or largo colorado variety had a higher numberof capsaicinoids, 34.45%. Finally, the three varieties of peppers have capsaicinin its structure