Extraction of capsaicinoids from chilli
The method reported by Othman et al. was slightly modified
and used for capsaicinoids extraction. Two types of samples were
extracted including dried chilli (DC) and seasoning powder (SP)
samples. For capsaicinoids extraction, 2 g of samples were placed in
ethanol (5 mL) in a 10 mL beaker. With Othman method, the mixture
was heated at 80 °C for 4 h. In our method, the beaker was placed in an
ultrasonic bath (BANDELIN DT510, Berlin, Germany) for 15 min. The
supernatant layer of each sample (5 mL) was filtered through 0.45 μm
cellulose acetate membrane filter into a sample vial using a 5 mL
disposable syringe. The vial was capped and stored at 5 °C in a
refrigerator until analysis.