A review of extraction and quantification of capsaicin and its bio insecticidal activity in food grains

Chili peppers pungent and spicy flavor is caused by capsaicin, which is one of their active components. As well as being an important aspect of fruit quality, the hot sensation is a key attribute linked to members of the Capsicum genus. Extraction is one of the most popular techniques for separating and purifying organic materials, but the technique must be quick, affordable, adaptable, efficient, and high performing. This review formulates the extraction of Capsaicin from chili peppers. The extraction methods used were solvent extraction (SE), ultrasound assisted extraction (UAE), microwave assisted extraction (MAE), enzymatic treatment, supercritical fluid extraction (SFE), solid phase microextraction (SPME), aqueous two phase system (ATPS) and liquid under pressure (PLE). The content of capsaicin in the extract was evaluated by using Thin Layer Chromatography (TLC), Fourier Transform Infrared Spectroscopy (FTIR) and High performance Liquid Chromatography (HPLC). The insecticidal activity of capsaicin in storage insects in food grains for shelf life enhancement and bio availability of capsaicinoids in terms of absorption, distribution, metabolism, and elimination were also discussed.