Isolation of capsaicin compounds from cayenne as a food additives material

Abstract

This study aims to isolate the capsaicin compound from cayenne by reflux method using methanol solvent. Yield oleoresin obtained as much as 51,71% of 30 grams of dried cayenne at a ratio of 1:16 with extraction time for 7 hours. Oleoresin has a blackish brown color, thick and has a spicy smell. The obtained oleoresin was analyzed by Spectrophotometer FTIR show that chain - OH, -NH, CH2, -CH3, C=C, C=O and O-CH3.