MUMBAI, India, Sept. 14 -- Intellectual Property India has published a patent application (202531019585 A) filed by Wangkheirakpam, Sujata on March 05, 2025, for An Optimal Method For Extracting Capsaicin From Chilli Fruit.
Inventor includes Wangkheirakpam, Sujata.
The application for the patent was published on September 11, 2026, under issue no. 37/2026.
Abstract: The present invention relates to a method for extracting capsaicin oleoresin from the chilly fruit, wherein the steps comprise: Step I: Cleaning and placing the chilly fruit in a still position at room temperature between 25°C to 35°C; Step II: Processing the chilli fruit by placing the same in extractor (as in fig. 2) along with solvent in a particular ratio, to obtain capsaicin oleoresin, also known as crude extract; Step III: Refining the crude extract to obtain capsaicin by the process of vacuum distillation; Step IV: Purifying the capsaicin concentration to at least 90 % by chromatographic techniques like open column chromatography and HPLC. The capsaicin extract obtained from method above is neither dried nor wet extract and is stable at room temperature for at least a period of 3 months. The capsaicin after purification is of high purity.
Disclaimer: Curated by HT Syndication.
