Content of capsaicin extracted from hot pepper (Capsicum annuum ssp microcarpum L.) and its use as an ecopesticide

The latest world trends in scientific research are directed towards the production of secondary metabolites, their use and application. Capsaicin, the pungent principle of hot peppers is one of the best-known natural compounds. Nowadays, research has been focusing the influence of capsaicin on physiological and biochemical processes of humans, animals, and recently plants as a biopesticide. Phytochemical studies of Capsicum annuum L. increase the application of secondary metabolites in pharmacy, food technology and medicine. In this paper, the possibilities of utilization of Capsicum annuum ssp. microcarpum L. for extracting capsaicin and its use as a biopesticide against the green peach aphid Myzus persicae Sulz. in pepper culture are summarized. The content of capsaicin was evaluated spectrophotometrically, and the ability of capsaicin for acting as biopesticide was calculated according to Abbott. Results showed that oleoresin from Capsicum annuum ssp. microcarpum L. and its dilution 1:20 are the most efficient as a biopesticide. From these results we can say that this kind of peppers can be used as a raw material for extraction of capsaicin, because of its high concentration and efficiency.