Tabasco Pe

pper

The (Capsicum
frutescens)
Ex
as a Potenti tract
al Fat
Burner

Research
Methodology
 Identification and
Acquisition of Tabasco
Peppers and pork fat
 Preparation of 2 set-
ups:
Each group has 3 trials

1 2

Experimental Group - Pork fat

Control Group - Pork fat to be
to be treated with the Tabasco
treated with a commercialized
Peppers' capsaicin extract.
fat burner.
Determining initial fat
present in both set-ups
and measuring their
dimensions
Capsaicin extraction from
Tabasco Peppers:
 Stem removal and cutting Drying of peppers with
of Tabasco Peppers in half heat using a rice cooker

Capsaicin
extraction

Grinding of peppers with a Storage of powderized

blender until powderized peppers in a glass
container with the use of a
funnel
 Adding acetone and Leaving the container
sealing the top with sealed for a week and
aluminum foil before shaking it once or twice a
screwing down the cap day

Capsaicin
extraction
Filtering the acetone-
capsaicin solution with
filter paper on a funnel into Evaporation of acetone in
a glass container with a a well-ventilated area
large open top
 Filtering the acetone-
capsaicin solution into a Evaporation of acetone in
mason jar with filter paper a well-ventilated a
and a funnel

Capsaicin
extraction

Collection of capsaicin
extract left and storing it in
a small jar
 Application of the
Tabasco Peppers' Application of a
capsaicin extract on commercialized fat
the Experimental burner on the Control
Group Group
Monitoring of
the 2 set-ups
 Determining final fat left and
measuring the dimensions of both
set-ups after the application of the
Tabasco Peppers' capsaicin
extract and commercialized fat
burner
Analysis
of Results
 Tabasco Pepper
(Capsicum frutescens) as
a Potential Fat Burner

Application: The extract Data to be Collected: Also, if this is to be carried

was supposed to be for Initial and final pork out on humans, it is best to
humans, but due to the fat present (weight use highly concentrated
Research Design used: lack of availability to and dimensions) in ethanol (+95%) instead of
Pre-test Posttest study them, the each trial. acetone in the extraction
Research Design experimentation will be
of capsaicin.
carried out on pork fat. There are 3 trials per
set-up.
Thank
you!
Have a great
day ahead.