Herb: Paprika

Paprika is a spice that came from air-dried fruits of the chili pepper family of the
species Capsicum annuum.
3 main categories
Groud parprika
Chili peppers
Chili powders

All around the world mainly used

paprika as natural food colorants,or
seasoning agents for their product
because of paprika has attractive
color, sweet taste and pungency.

Herb: Paprika

Paprika fruit

Paprika powder

Organic compounds in Paprika

CAPSAICIN

CAPSANTHIN

Capsaicin
CAPSAICIN
IUPAC Name: 8-Methyl-N-vanillyl-trans-6-nonenamide
Formula: C18H27NO3
Structure:

Capsaicin
CAPSAICIN

Functional group:
1)
Alcohol
2)
Ether
5)
Aromatic ring (Benzene)

3)

Alkene

4)

Amide

Capsaicin: Applications
CAPSAICIN is the main pungency compound of paprika. It is used to treat
pain and inflammation associated with various diseases. Capsaicin reduces pain
by a process that best described as defuctionalization of nociceptor fibres or
decreasing the intensity of pain signals in the body. Therefore, apart from using
widely as spices, capsaicin also applied in cream, gel, spray and dermal patches
for relieving pain. Moreover, it also showed strong antioxidant activities.

Capsaicin: Chemical and Physical properties

Chemical and Physical properties
Molecular Weight

305.41188 g/mol

Physical State at room temperature

Off-white solid

Odor

Odorless

Taste

Burning taste detectable in 1 part in 100,000

(pungent)

Melting Point

62-65C

Boiling Point

210-220C at 0.01 mm Hg

Crystral structure

Monoclinic

Capsaicin: Chemical and Physical properties

Chemical and Physical properties
Solubility

Slightly soluble in carbon disulfide, hot water,

practically insoluble in water, freely soluble in
alcohol, ether, benzene and chloroform It is fairly
resistant to acids and alkali solutions at room
temperatures

Vapor Pressure

1.3 x 10-8 mm Hg at 25C

Reaction

Oxidation by hepatic mixed-function oxidase

systems, Oxidation by through radical formation

Capsanthin
CAPSANTHIN
IUPAC Name:
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hy
droxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one

Formula: C40H56O3
Structure:

Capsanthin
CAPSANTHIN

Functional group:
1)
Alcohol

2)

Ketone

3)

Alkene

Capsanthin: Applications
CAPSANTHIN is one of the compounds that made the color of paprika because it
contains carotenoids which is a pigment that provides yellow, orange and red colors.
Therefore, many industries use capsanthin widely as a natural pigment in their products
such as food, cake and cosmetics industries. And because of its carotenoids, it showed
excellent antioxidative and anti-cancer activities. These carotenoids also showed
effects to prevent and improve obesity-related insulin resistance.

Capsanthin: Chemical and Physical properties

Chemical and Physical properties
Molecular Weight

584.87084 g/mol

Physical State at room temperature

Liquid

Color

Yellow-orange to red-orange

Pigment

Carotenoids and xanthophyll

Boiling Point

726.64 C at 760 mm Hg

Density

1.012 g ml-1

Vapor Pressure

4.65 x 10-18 mm Hg at 25C

Capsanthin: Chemical and Physical properties

Chemical and Physical properties
Solubility

Soluble in water, 3.41 x 10-10 mg/L at 25C; freely

soluble in acetone, chloroform; soluble in
methanol, ethanol, ether and benzene; slightly
soluble in petroleum ether and carbon disulfide

Stability

Heat, Water and pH stable

Reaction

Reaction of Capsanthin with reactive oxygen

species, xanthophylls in paprika are esterified with
fatty acids,
Colour reaction: To one drop of sample add 2-3
drops of chloroform and one drop of sulfuric acid.
A deep blue colour is produced, When heated to
decomposition it emits acrid smoke and irritating
fumes

Reference

Mortensen, A. (2006). Carotenoids and other pigments as natural colorants. Pure and Applied
Chemistry, 78(8). doi:10.1351/pac200678081477

Yamano, Y., & Ito, M. (2007). Total synthesis of capsanthin and capsorubin using Lewis
acid-promoted regio- and stereoselective rearrangement of tetrasubsutituted epoxides.
Organic & Biomolecular Chemistry Org. Biomol. Chem., 5(19), 3207. doi:10.1039/b710386g

Patent EP1615880A2 - Preparation and purification of synthetic capsaicin. (2006,Jan 18).

Retrieved June 21, 2016, from http://www.google.com/patents/EP1615880A2?cl=en

Capsaicin, a double-edged sword: Toxicity, metabolism, and chemopreventive potential.

(n.d.). Retrieved June 21 2016, from
http://ac.els-cdn.com/0024320595001594/1-s2.0-0024320595001594-main.pdf?_tid=c89c7d42-3
4fa-11e6-8a04-00000aab0f6b&acdnat=1466216419_3c36299453fb80a7c5df0c0e999bf981

Reference

Addala, R. (2015). Effect of Storage Conditions on Rate of Color Degradation of Paprika

based Products. J Food Process Technol Journal of Food Processing & Technology, 06(03).
doi:10.4172/2157-7110.1000423

Anand, P., & Bley, K. (2011). Topical capsaicin for pain management: Therapeutic potential
and mechanisms of action of the new high-concentration capsaicin 8% patch. British Journal
of Anaesthesia, 107(4), 490-502. doi:10.1093/bja/aer260

Addala, R. (2015). Effect of Storage Conditions on Rate of Color Degradation of Paprika

based Products. J Food Process Technol Journal of Food Processing & Technology, 06(03).
doi:10.4172/2157-7110.1000423

S., J., & A. (2010). Development of a Novel Method for Fabrication of Solid Lipid
Nanoparticles: Using High Shear Homogenization and Ultrasonication. Development of a
Novel Method for Fabrication of Solid Lipid Nanoparticles: Using High Shear Homogenization
and Ultrasonication. Retrieved from http://www.rjpbcs.com/pdf/Old files/38.pdf

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