Isolation and characterization of β-sitosterol and β-citraurin from saponified paprika oleoresin

Capsicum annuum L. fruits, renowned for their nutritional and medicinal value, were explored as a source of valuable compounds. A method involving saponification, extraction, and column chromatography was utilized to isolate two significant compounds, β-sitosterol and β-citraurin, from paprika oleoresin. These compounds, known for their distinct properties, were identified through nuclear magnetic resonance, mass spectrometry, and chromatographic techniques. The newly developed method proved to be efficient, with reduced elution times, increased yields, and higher compound purity. The current study emphasizes the importance of Capsicum annuum L. fruits as a source of bioactive compounds and offers a valuable contribution to natural product research, suggesting potential applications in medicine and functional foods.