Development of Massage Oil product from Bang Chang Chili

Abstract

This study aimed to develop a massage oil product from Bang Chang chili (Capsicum annuum var. acuminatum), a traditional cultivar native to Samut Songkhram province, Thailand . The chili samples were processed through drying, grinding, and extraction using two techniques : ethanol maceration and oil infusion. The extracted materials were incorporated into a massage oil formulation consisting of mineral oil, fragrance, and Tween 20 to enhance solubility and product stability. The results showed that both extraction methods produced chili extracts with distinct physi cal characteristics, with the oil infusion extract demonstrating superior compatibility with the carrier oil. The final product exhibited good homogeneity, color stability, and no phase separation during preliminary observations. Sensory evaluation indicated that the massage oil produced a mild warming sensation consistent with the known effects of capsaicin, contributing to muscle relaxation and potential pain relief. The findings highlight the potential of Bang Chang chili as a functional ingredient for t herapeutic and wellness applications and emphasize its value in promoting local herbal product development . Notably, the formulation approach corresponds with the patented Bang Chang Chili Massage Oil innovation (Thai petty patent no. 2503002168), underscoring its novelty and practical relevance . Further research is recommended to evaluate long-term stability, quantify capsaicinoid content, and assess clinical efficacy to support future commercialization.