Chilli Oleoresin: A Review of Phytochemistry, Green Extraction Technologies, Biological Activities and Industrial Applications

Abstract

Capsicum oleoresin, a lipophilic concentrated extract standardized for capsaicinoids and carotenoids, has emerged as a superior alternative to raw spices for food, nutraceutical formulation, and biomedical applications. This review critically synthesizes of the phytochemistry, extraction techniques, and health effects of oleoresin from chilli, based
on the in vivo, in vitro, and clinical evidence. The principal bioactive components (capsaicinoids, carotenoids, polyphenols, and polyunsaturated fatty acids) exhibit analgesic, anti-inflammatory, antioxidant, and anticancer activities through transient receptor potential vanilloid 1, Nuclear factor kappa B, and Nrf2/ARE pathways. The extraction technologies developed from low-efficient conventional methods to selective sustainable alternatives, namely, microwave, ultrasound, and enzyme-assisted, supercritical fluid, and pressurized fluid extraction, each involving trade-offs among bioactive recovery, solvent use, scalability, and regulatory compliance. This review integrates phytochemistry, extraction technologies, biological activities, industrial applications, and future perspectives within a single critical framework, clarifying how extraction method selection governs bioactive recovery and downstream applicability. Prevailing limitations, namely extraction standardization, bioavailability data, and large-scale clinical evidence, constrain its full validation; addressing these through green extraction optimization, nanocarrier-based delivery systems, and randomized controlled trials will be key to translating its substantial nutraceutical and pharmacological potential into practice.