Chili peppers are one of the main ingredients of various culinary traditions around the world. Apart from their culinary significance, they are of great importance because of their most abundant bioactive compound, capsaicin, which gives them their characteristic spiciness. Since its discovery, capsaicin has attracted considerable scientific interest due to its wide application in various fields, including agriculture and pharmacy. Many studies point to its potential health benefits, such as analgesic properties and metabolic effects, and certain antibacterial and antifungal properties are also attributed to it. In this thesis, the extraction of capsaicin from three different types of chili peppers was carried out using four extraction techniques: extraction with magnetic stirring, Soxhlet extraction, ultrasound assisted extraction and hydrodistillation. The aim of the thesis was to determine the concentration of capsaicin for each individual pepper, to assess its stability in the obtained extracts over a certain period of time, and to determine the influence of process conditions on the extraction efficiency. A microbiological analysis was also carried out in order to determine the antimicrobial properties of the extracted capsaicin. According to the obtained results, the most favorable conditions for achieving a higher yield of capsaicin were longer extraction time, higher operating temperature and the use of dried peppers, while among the extraction techniques used, the Soxhlet technique proved to be the most effective for capsaicin extraction. When assessing the stability of capsaicin, oscillations in its concentration in the extracts were observed over time, however, these oscillations are not significant and can be attributed to experimental error. The results of the microbiological analysis indicated a certain inhibitory effect of capsaicin on two Gram-positive bacterial cultures, B. subtilis and S. aureus.