Capsicum annuum extract is the extract of certain varieties of Capsicum annuum: Red Chili Pepper, Pepper.
It is extracted using hydrogen and carbon dioxide. The carotenoid pigment found in peppers accounts for approximately 0.2% -0.5% of the skin. The colouring substance is mainly capsanthin, a carotenoid.
It appears in the form of a brown powder.
Pepper, a variety of the Capsicum annuum L. species, is an annual plant belonging to the Solanaceae family.
It is one of the vegetables with the highest content of Vitamin C: 125mg per 100 grams of product.
Fresh pepper contains phenols, flavonoids, capsaicinoids, ascorbic acid, all components that exert an antioxidant activity. In the treated pepper there are fewer phytochemical components and the antioxidant activity is lower (1). Cooking the pepper subtracts at least 60% of vitamin C.
Capsaicin is the alkaloid that gives the pepper its spicy taste, it is a component with antioxidant properties.
An extract from the leaves of pepper significantly inhibited inflammatory cytokine production, inhibited cell proliferation without producing cytotoxicity, and suppressed the expression of inflammatory proteins (2).
Among the polyphenols present, caffeic acid, quercetin and kaempferol have the highest amounts and have shown antimicrobial activity (3).
The extract is used in:
Cosmetics
The extract has antioxidant properties that improve the stratum corneum.
Food
Used as a condiment in salads, meat, desserts, canned food, drinks and various other types of food.
