Preparation and analgesic activity test of Capsicum frutescens oleoresin

Capsaicin is an alkaloid in capsaicinoids group known as a spicy flavour ingredient chilies and some pungent foods. Recently, capsaicin has been used not only additive food but also medicine like analgesic, anticancer, antidiabetic drug due to its’ pharmacological properties. In this study, capsicum oleoresin was extracted via heating chili powder, Capsicum frutescens (L.), with ethanol 80% at 70 °C 120 minutes, then the extract solvent evaporated low pressure. determined by thin-layer chromatography (TLC) qualified high-performance liquid (HPLC) method. Finally, analgesic activity of tested on mice. The results show that from 2 kilograms powder 368.84 grams 2.84% capsaicin. central peripheral effects were 90 minutes 10-15 after treatment, respectively.