Capsaicin; The Power of Peppers

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Capsaicin The Power of Peppers

• Ben Moore
• Chemistry 496

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What is Capsaicin?
MW 305.42 bp 210-220oC melt temp
65oC N(4-hydroxy-3methoxybenzyl)-8methlnon-trans-6
-enamide
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What are the Properties?

• Capsaicin has no taste or odor
• Its detectable at 16 ppm by humans
• Used as an additive to analgesics

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Capsaicin or Capcinoids
There are many capcinoids that make peppers
hot Capsaicin 69, Dihydrocapsaicin 22,
Nordihydrocapsaicin 7, Homocapsaicin and
Dihomocapsaicin each 1.
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How Do They Work?
Capcinoids are all in the vaniloid family They
stimulate nerve cells to increase the flow of
calcium In large amounts this can cause nerve
damage and burns Is it lethal? Not really LD50
estimates based on rats show A 150 pound person
would have to eat 13 grams
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How Hot is Too Hot
? 0-100 - most Bell/Sweet pepper
varieties. ? 500-1000 - New Mexican peppers
? 1,000-1,500 - Espanola peppers ? 1,000-2,000
- Ancho Pasilla peppers ? 1,000-2,500 - Cascabel
Cherry peppers ? 2,500-5,000 - Jalapeno Mirasol
peppers ? 5,000-15,000 - Serrano peppers
? 15,000-30,000 - de Arbol peppers
? 30,000-50,000 - Cayenne Tabasco ? 50,000-100,00
0 - Chiltepin peppers ? 100,000-350,000 - Scotch
Bonnet Thai ? 200,000 to 500,000 - Habanero
peppers Around 16,000,000 Scoville Units is Pure
Capsaicin
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Stopping the Burn
Soluble in alcohols, fats, oils Drinking water
just makes it worse
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Industrial uses
Pepper spray of course! Repellant for squirrels,
dogs and cats. Treats arthritis pain, psoriasis,
shingles, has been shown to reduce cancerous
growth. Brand names include Therma Patch,
Penecine and Zostrix.
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References
http//www.fiery-foods.com/dave/capsaicin.asp htt
p//www.fiery-foods.com/dave/cap2000.html http//
student.biology.arizona.edu/honors98/group12/peppe
r.html http//www.chem.ox.ak.uk/mom/capsaicin/cap
saicin.html