Procedure

(a) Extraction of capsaicin from Red chilli/ Green chilli/ Capsicum

Extraction of oxytocin from different market available vegetables, fruits and milk samples were done by the method of cold percolation with sonication.
Dried Red chili/ Green chili/ Capsicum (4.5 g) + Ethanol (100 ml) Sonicated for 8 hr Solvent extract           Filter Filtrate               Rota vapor (Distillation under reduced pressure) Crude extracts

(b) Qualitative and quantitative analysis of capsaicin

• A stock solution of capsaicin was prepared by dissolving capsaicin (5 mg) in methanol (5 ml) in a volumetric flask. The capsaicin samples (extracted from dried Red chili/ Green chili/ Capsicum) were dissolved in ethanol and sonicated for 8 hours.
• The solution was filtered through Whatman No. 41 filter paper and filtrate was used as sample solution.
• The resulting solution was then distilled and distillate was dissolved in methanol.
• A 20cm × 10cm aluminium backed HPTLC plate coated with silica gel
  60 F 254 (E. Merck, Darmstadt, Germany) was used for analysis.
• The samples were applied at 10 mm from the base of HPTLC plate by means of a Camag (Switzerland) Linomat V sample applicator using a syringe (100µL, Hamilton, Bonaduz, Switzerland).
• HPTLC analysis was performed on a computerized densitometer scanner 3, controlled by winCATS planar chromatography manager version 1.4.4. (CAMAG, Switzerland)..
• Plate was developed to a distance of 80 mm, in a Camag twin-trough chamber with mobile phase CHCl¬3: MeOH: Acetic acid: 9.5:0.5:0.1 (v/v/v).
• Plates were evaluated by densitometry at 282 nm with a Camag Scanner 3 for quantification.