Extraction of Capsaicin from Chili Peppers

Objectives:

• The objective of this experiment was to extract capsaicin, the compound responsible for the
spiciness in chili peppers, using a simple solvent extraction method.
Materials:

➢ Fresh chili peppers (ripe)

➢ Ethanol
➢ Mortar and pestle / Food Processor
➢ Glass jar with lid
➢ Funnel
➢ Filter paper or coffee filter
➢ Beaker
➢ Glass container
➢ Hot plate
➢ Safety gloves and goggles Procedures:

1. Begin by selecting fresh chili peppers for extraction. Ensure that the peppers are ripe and free
from any signs of mold or rot.
2. Finely chop the chili peppers using a knife, mortar and pestle, or a food processor. Increase the
surface area for extraction by thoroughly chopping the peppers.
3. Place the chopped peppers into a glass jar.
4. Pour a 250 ml ethanol on the glass jar with chopped peppers. Ensure that the peppers are fully
submerged in the solvent.
5. Secure the lid on the glass jar and gently swirl the mixture to ensure thorough mixing of the
peppers and solvent.
6. Allow the mixture to steep for 24 hours. This allows the capsaicin to dissolve into the solvent.
7. After steeping, set up a filtration system using a funnel and filter paper or coffee filter over a
clean glass container.
8. Carefully pour the mixture through the filter to separate the liquid extract from the solid
pepper residue. Repeat the filtration process if necessary to remove any remaining solids.
9. Once filtration is complete, transfer the liquid extract into a clean beaker.
10. Evaporate the solvent from the liquid extract using a hot plate. Exercise caution and ensure
proper ventilation during solvent evaporation. (Reminder: The solvent should ideally not be
boiling.) 11. Once the solvent has evaporated, the concentrated capsaicin extract should remain.
 LABORATORY OBSERVATION REPORT
ACTIVITY / EXPERIMENT TITLE: Extraction of Capsaicin from Chili Peppers
DATE OF OBSERVATION: APRIL 5, 2024

Objective: The objective of this experiment was to extract capsaicin, the compound responsible for
the spiciness in chili peppers, using a simple solvent extraction method.

Preparation of Materials:
MATERIALS AND EQUIPMENT USE
 Fresh Chili Pepper (ripe)
 Ethyl Alcohol
 Food Processor/mortar and pestle/knife
 Glass Jar with lid
 Funnel
 Glass Container
 Hot Plate
 Gloves
 Tissue
Preparation of Chili peppers before extraction
1. Pick a fresh chili pepper that will be going to use for extraction, ensuring that the peppers
were ripe and free of molds or rot.
2. Thoroughly chop the peppers using a food processor or mortar and pestle or knife.
3. Put the chop pepper in a glass jar with lid and pour a 250 ml of ethyl alcohol making sure
the chop pepper was fully submerged.
4. Secure the glass jar with a lid and gently swirl the mixture to ensure thorough mixing of
the peppers and solvent.
5. Let it rest for 24 hours for extraction.
When it comes to extraction, ethanol is a top pick due to its efficiency, safety, and versatility in
pulling out various compounds from plants like essential oils, DNA, and cannabinoids. The FDA
even considers it safe for consumption and sees it as a sustainable and expandable solvent for
extraction processes.

Extraction Process:
 30 grams of chili is prepared and cut into small pieces. After cutting the chilies it is
then put into the jar and put a 250 ml of ethanol. Let the mixture set for 24 hours
then after that proceed the extraction process. Next, filter the mixture by a filter
paper and put the filtered mixture in the beaker (make sure no solids were inside
the beaker). Then, put the beaker in the hot plate while setting the temperature to
 250⁰C. Make sure that the mixture wont boil but will evaporate, estimated time for
this is 1-2 hours. After it evaporates, using a white paper brush of the extract
capsaicin that’s found in the mixture.
Note: don’t let it dry and keep the windows open to avoid suffocation.
Filtration:
How was the mixture filtered after the steeping period?
For the filtering process we used tissues, funnel, and a beaker. First, we placed tissues on the
funnel as an alternative for our filter paper. This is to thoroughly filter the mixture and avoid solid
debris such as seed from entering the mixture. We then placed the funnel in the beaker and held it
in place to avoid spilling the mixture while filtering it. After that, the mixture was then poured to
the funnel to start the filtering process.
Were multiple filtration steps required, and if so, why?
No, we only filtered the mixture once because there were no solid debris observed after the
mixture has been filtered?
What was the appearance of the filtered liquid extract?
After filtering , we yielded 200ml of the mixture. The mixture has a dark yellow appearance
similar with oil. The mixture wasn’t clear rather it was hazy as some dust-like particles can be
observed when it is directed to light.
Solvent Evaporation:
1. How was the solvent evaporation carried out?
 Ensure proper ventilation, use appropriate equipment, and follow lab protocols. One useful
substance in capsicum is capsaicin. The purpose of the current study was to investigate how well
various surfactants and solvents worked for its maceration-based extraction. The best solvent was
discovered to be ethyl acetate, which was followed by dichloromethane and acetone, in that order.
2 . What heat setting was used on the hot plate, and why?
 The heat setting that used in the chili extraction is around 220°-250° Celsius. Its because Hot
plates are the favored option in lab and research settings because they offer a secure, regulated,
and effective environment for extracting chilies. Throughout the experiment, keep in mind to
handle hot plates carefully to prevent burns and to take the necessary safety precautions.
3.How long did the solvent evaporation take, and where there any observations during this
process?
 A number of variables, including the kind of solvent, temperature, and solution volume, can affect
how long the solvent takes to evaporate. In the laboratory experiment conducted about chili
extraction it take us 1-2 hours till we saw some capsaicin.
Appearance of Extract:
 The capsaicin is the chemical who’s responsible for spiciness of a chili and since the chili that’s
used is ripe then obviously the capsaicin’s color is red. One of the most noticeable characteristic of
the capsaicin is its smell. It has a strong smell of spice coming from a powder like texture of a
capsaicin extracted.
1.Did the extract exhibit the expected characteristics of capsaicin?
 - Yes, our extract exhibit the characteristic of capsaicin because you can see the specific traits
such as the pungent taste, heat sensation, and possibly an orange or red. It may indicate the
presence of capsaicin. Capsaicin is the chemical compound responsible for the spicy task of
chili peppers and often gives their characteristics red or orange rage. However, to confirm it
presence, chemical test or analytical methods like high performance liquid performance
chromatography can be conducted.
2.Were there any notable differences or observations compared to expectations?
-During the extraction of capsaicin from chili peppers, several notable differences and
observations may arise compared to expectations. These could include variations in the color or
intensity of the extracted solution, unexpected changes in pH or viscosity, differences in the
amount of capsaicin extracted between different types of chili peppers, or variations in the
efficiency of the extraction process itself. Additionally, unexpected reactions or side products may
form, influencing the overall outcome of the extraction. Furthermore, variations in temperature,
time, or extraction technique may lead to differences in the final product compared to theoretical
expectations.
Conclusion:
 In conclusion, the separation of capsaicin from chili peppers using a straightforward solvent
extraction approach was effective. Among the major discoveries made throughout the experiment
was the look of the strained liquid extract, which was dark yellow and cloudy with some dust-like
particles visible when exposed to light. Furthermore, capsaicin’s properties, such as a strong
flavor, heat feeling, and red or orange color, verified its existence in the extract. The extraction
method was highly efficient, and the use of ethanol as a solvent efficiently removed capsaicin, as
expected. These findings emphasize the potential of ethanol as a renewable and adaptable solvent
for extraction operations. The total result of the experiment revealed important information on
the effectiveness of the extraction method and the predicted properties of capsaicin in chili
peppers. This work paves the way for further study into optimizing the extraction procedure and
developing analytical tools for validating the presence of capsaicin in the extract.
Documentation