The extraction procedure of capsaicinoids from chilli was modified
from the method reported by Othman et al. [55]. The extract was
subjected to further analysis by high performance liquid chromatography
(n=3). The extraction efficiencies obtained from the modified
method were compared with those obtained by Othman et al. method
as summarized in Table 1. Although the concentrations of capsaicinoids
obtained by the modified method were slightly lower than those
by Othman et al. method, the results obtained by the two methods were
not significantly different as analyzed by the paired t-test (tstat=3.8301,
p=0.0186, tcritical (two tail)=4.6040, and df=4). Therefore, the modified
extraction method was selected for further use in this work as it could
be carried out in a shorter extraction period (about 15 min) without
requirement of heating process.