Isolation, characterisation, and determination of capsaicin compound levels in red chili fruit (Capsicum annum fructus) in IPB CH3 and carvi agrihorti varieties

Background: Capsaicin, the active compound responsible for the pungency of chili (Capsicum annuum), has significant pharmacological applications. However, its content varies depending on the chili variety and extraction method. Objective: This study aims to isolate, characterise, and quantify capsaicin in two Indonesian chili varieties, IPB CH3 and Carvi Agrihorti, using different extraction techniques. Method: Capsaicin was extracted using reflux and shaking water bath methods with ethanol and acetone as solvents. The extracts were analysed using phytochemical screening, fractionation, purification, and FTIR spectroscopy. Result: The shaking water bath method with acetone yielded the highest capsaicin concentration (45.172%), surpassing the reflux method (33.012%). Phytochemical screening confirmed the presence of alkaloids, quinones, and steroids. FTIR analysis verified capsaicin's structural identity, with the IPB CH3 variety producing a significantly higher isolate yield (29 mg) than Carvi Agrihorti (<1 mg). Conclusion: The IPB CH3 variety contains a higher capsaicin concentration than Carvi Agrihorti. The shaking water bath method using acetone is the most effective extraction technique for obtaining capsaicin.