THERMAL GEL BASED

ON CHILI (CAPSICUM
FRUTESCENS)
CAPSAICINE

JOSÉ BERNAL
JOHAN MORALES
ANDRES SARMIENTO
 OBJECTIVES

GENERAL OBJECTIVE
 To develop a colloidal complex from the secondary
metabolite capsaicin extracted from chili.

SPECIFIC OBJECTIVES
 To calculate the necessary compounds for each thermal gel
formulation
 To define the conditions of capsaicin alcoholatura for gel
development
 To establish the macromolecular structure of the thermal gel
 INTRODUCTION

Chili (Capsicum frutescens) is a fruit of red, orange,
green and, sometimes, yellow and of different size
depending on the species. It is known by several names:
chile, uchu, chile, pepper. It is a native plant for Peru. In
this country it is where we begin the tour of the rest of
Latin America and the world.
 
The secondary metabolite of chili pepper called Capsaicin (8-metil-N-
vanillil-6-nonenamida, C18H27NO3) is an alkaloid molecule that is obtained
by an alcoholatura. Capsaicin affects the nervous system and causes our
body to release endorphins. When extracting capsaicin it can be used for a
large number of products thanks to its properties. Capsaicin provides a
great caloric intake, fiber and has almost no fat. It also has vitamins: C, E, A,
B1, B2, among others.


Among the special properties of capsaicin are:

It favors the conservation of food

Stimulates digestive secretions by promoting the process of digestion

It has thermogenic effect

Reduces the nerve impulse of pain.
 JUSTIFICATION

Capsaicin is the secondary metabolite present in chili which due to its
various properties has been used for weight reduction treatments and as a
muscle relaxant.
According Garcia 1 It is a very useful tool to help inhibit pain in people
experiencing intense chronic pain due to a damaged nerve. It is used in
the form of ointment or patches, as topical analgesic medication, although
prolonged exposure can produce a burning sensation.
Capsaicin increases body temperature, and some studies also suggest that
it increases energy expenditure. But not for that reason it must be affirmed
with completeness that it helps to reduce corporal weight.(García, 1995)
In addition to this, it is very important for the agroindustrial development
since they are generating innovative products that can help the economy
of the country.
 METHOD

For the preparation of the gel the following
methodology was used.

 RESULTS RESULTS
GENERAL DESCRIPTION


An anti-inflammatory, slimming gel composed of two cooling agents that produce freshness
(menthol and camphor) and a heat producing agent (methyl salicylate) was obtained.
Helps the reduction of muscle and joint pain since it has capsaicin, the active substance of
chili.
TECHNICAL SPECIFICATIONS
WEIGHT 500 grams
PHYSICAL FORM Translucent gel
COLOUR Pink
PH 7.0
Water, carbopol, alcoholatura, trietanolamina,
INGREDIENTS
methylparabeno, red dye.
INSTRUCTIONS FOR USE PRECAUCIONES
Apply the amount of gel so that it covers Store in a fresh and dry place. Keep out of reach of
the area that is desired then perform
children. Do not apply on wounds and recent scars.
massages in a circular manner while
homogenizing the product throughout the
In case of contact with the eyes rinse quickly with
skin until reaching the adsorption. plenty of water for 5 minutes.