Determination of optimal water solubility of capsaicin for its usage as a non-toxic antifoulant

Capsaicin, a non-toxic natural product antifoulant, is an attractive alternative to the currently used toxic metal-based antifoulants for protecting the submerged surfaces. The problem associated with conducting capsaicin experiments is its limited aqueous solubility. A procedure was developed to ob...

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Bibliographic Details
Published in:Environmental science and pollution research international 2004, Vol.11 (1), p.7-10
Main Authors: Turgut, Cafer, Newby, Bi-min, Cutright, Teresa J
Format: Article
Language:English
Subjects:
acetone
Acetone - analysis
Acetone - chemistry
Antifoulants
Biofilms - drug effects
Biofilms - growth & development
Capsaicin
Capsaicin - analysis
Capsaicin - chemistry
Chromatography, High Pressure Liquid
Distilled water
Ethanol
Ethanol - analysis
Ethanol - chemistry
Evaporation
Friction
Marine
Marine organisms
Methanol - analysis
Methanol - chemistry
Natural products
Organic solvents
Q1
Ships
Solubility
Solvents
Solvents - analysis
Solvents - chemistry
Surface Properties
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Summary:Capsaicin, a non-toxic natural product antifoulant, is an attractive alternative to the currently used toxic metal-based antifoulants for protecting the submerged surfaces. The problem associated with conducting capsaicin experiments is its limited aqueous solubility. A procedure was developed to obtain the maximum capsaicin concentration in water. Capsaicin was first dissolved in one of the three organic solvents, methanol, ethanol, and acetone. The organic solvent was replaced by gradually adding distilled water and evaporating the organic solvent. The best solvent for obtaining highest concentration of capsaicin in water was ethanol. A maximum capsaicin in water 6400 ppm was achieved by using 16 mg capsaicin dissolved in 0.8 ml ethanol followed with the addition of 2.5 ml distilled water in 0.2 ml increments and then slow evaporation of the solvent. The concentration obtained using our approach is well above the threshold concentration of capsaicin in deterring the marine organism attachments.
ISSN:0944-1344
1614-7499
DOI:10.1065/espr2003.12.180