Buletinul Institutului Politehnic din Iași Secția Chimie și Inginerie Chimică ISSN: 2537-2947
ISSN-L: 0254-7104
2024, Volume 70(74), Issue 2 (June), pp. 33 - 39
Identification of Capsaicin from The Alcoholic and Oily Extracts
of Hot Peppers Using FTIR Spectroscopy
CLAUDIA COBZARU, “Gheorghe Asachi” Technical University of Iași,
“Cristofor Simionescu” Faculty of Chemical Engineering and Environmental
Protection, Iași, Romania ALEXANDRA BUJOR, “Grigore T. Popa” University
of Medicine and Pharmacy Iași, Romania MĂLINA-MARIA CERNĂTESCU, “Grigore
T. Popa” University of Medicine and Pharmacy Iași, Romania CORINA
CERNĂTESCU, “Gheorghe Asachi” Technical University of Iași, “Cristofor
Simionescu” Faculty of Chemical Engineering and Environmental Protection,
Iași, Romania,
corina.cernatescu@academic.tuiasi.ro
Abstract In this study, an attempt was made to identify capsaicin
from the hot pepper alcoholic and oily extracts, using FTIR spectroscopy.
Both the oily and alcoholic maceration were preserved for 5 years. The
spectra obtained show characteristics bands that confirm the presence of
functional groups specific to capsaicin. The antioxidant activity of the
alcoholic hot pepper extract was also determined by the spectrophotometric
method using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Even after a long period
of preservation, the alcoholic extract of hot pepper has a high antioxidant
activity, which can be used to the preparation of cosmetic and food products
to significantly increase their antioxidant properties and have a positive
impact on the body. Keywords: antioxidant activity over time, capsaicin,
hot pepper, spectrophotometric analysis