C omparison of Two Extraction Methods for C apsaicin From Capsicum annuum L. and Applicati

ABSTRACT

Capsicum has been commonly employed for numerous therapeutic purposes besides its use as a food additive. The alkaloids called capsaicinoids are recognized as being responsible for medical applications. In this study, the effects of drying methods and extraction conditions for capsaicin were investigated on commercial Capsicum annuum L. cultivated in An Giang, Dong Thap, and Vinh Long provinces. The qualitative analysis was carried out using thin‐layer chromatography and high‐performance liquid chromatography for the detection of capsaicin. The obtained extract showed inhibition activity against Staphylococcus aureus , while the massage products inherited the beautiful natural orange color from red peppers: the massage gel had a thin and light texture that feels cool and did not cause stickiness to the skin, was transparent with the scent of lemongrass essential oil; the cool thick massage cream that did not cause oily or sticky skin with the scent of cinnamon essential oil; the massage gel‐cream had a thin, light texture and was cool when applied to the skin with the scent of peppermint essential oil. These products were evaluated to meet quality standards of sensory, pH, consistency, functionality, microorganisms, and durability.