Article Published In Vol.4 (Nov-Dec-2016)

FT-IR Identification of Capsaicin from callus and seedling of chilli pepper plants Capsicum annuum L. in vitro.

Author : El Kaaby Ekhlas A.; Al Hattab Zahra N. and AI-Anny Jenan A.

Capsaicin spectrum was chemically characterized using vibrational spectroscopy identification from callus which initiated from different explants of local chilli pepper (Capsicum annuum L.) using Fourier Transform Infrared Spectroscopy (FT- IR). Analysis of Capsaicin alkaloid by Infrared Spectroscopy for callus derived from placenta and callus derived from shoots of 3 weeks old seedling pepper exhibits various characteristic of band which in turn confirmed the presence of a major peaks of amide, phenol, alkenes and ether functional groups.

Keywords: Chili pepper, In vitro, callus, capsaicin and FT- IR