Extraction of Capsaicin and Related Compounds by Using Conventional and Contemporary Technologies

Bioactive phytocompounds are produced as secondary metabolites, which are not needed for the plant functioning every day, but are essential for competition, attraction, defence and signalling. Capsaicin, the main secondary metabolite in Capsicum species is responsible for the pungent flavour of the fruit and posses several health benefits. Other compounds such as carotenoids and phenolics found in Capsicum also exhibit significant bioactivities. During the last few decades, several high-yielding extraction techniques for capsaicin from pepper plants have been utilised. This chapter analyses the conventional and contemporary techniques used for the extraction of capsaicin and related compounds from real sources. Main approaches highlighted in this chapter are solvent extraction, Soxhlet extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, aqueous two-phase system and enzymatic treatments.