Browsing by Author "ZEESHAN ALI MALIK"

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    Estimation and extraction of capsaicin from capsicum varieties and analysis by gc-ms and hplc
    (UMT, Lhr, 2020) ZEESHAN ALI MALIK
    This work comprises the extraction of capsaicin, which is an active constituent found in the pepper or chilies and its estimation was carried out using HPLC, UV-Visible Spectrometer and GC-MS. Domestically used five local varieties were collected as samples for the extraction of the capsaicin. Extraction was done by Liquid-Liquid Extraction method using Soxhlet apparatus and ethyl acetate as organic solvent. After complete removal of the solvent, by distillation and drying, identification ofCapsaicin in all the extracts was performed by GC-MS. For further comparative identification, capsaicin was also extracted from a pharmaceutical dosage (cream) Capcidol containing about 0.075 % active ingredient capsaicin was collected from a local pharmacy. This extract was then compared with that of peppers’ extract. Comparison with pure capsaicin standard was also performed by UV-Visible Spectrophotometer for all the varieties. Quantification of Capsaicin in all the varieties was done by the HPLC following the assay method of United State Pharmacopeia. Standard Calibration curve was used for the quantification of capsaicin. Capsaicin contents were found different in all the five varieties. From quantification results it was found that Ghotki pepper was the most pungent one having most content 106.02 % of Capsaicin and F1 Hybrid Farmi pepper is the least pungent having content 61.5 %. Quantification results obtained from UV-Visible spectrometer were equal to the quantification results of HPLC.