Abstract Capsicum chinense Bhut Jolokia is in fact the world's hottest known chilli pepper owing to the presence of alkaloids collectively known as capsaicinoids. It has become important to establish efficient technique for extraction of capsaicin and its analogues. The present research was conducted to analyze the effect of vegetable oils in the solubility of capsaicinoids. The capsaicinoids extracted in the oils were quantified by UV spectrophotometer and Phosphomolybdic acid reduction methods. Total phenol content in the extracts was estimated by Folin- Ciocalteu method. Among the tested oils gingelly oil, Olive oil and Sunflower oil showed high capsaicin content. The result of this investigation clearly concludes that the different oils used for the extraction showed diverse solubility of capsaicinoid. Sunflower oil extract can be formulated as topical applications. Neem and castor oil extract can be used as pesticide. Oils would be better solvent for the efficient extraction of capsaicinoids for its biological applications. Key words: Vegetable oils, Capsicum, Bhut Jolokia, capsaicin, capsaicinoids, phosphomolybdic acid
