Extraction and characterization of Carica papaya were studied using four solvents namely Sodium hydroxide (NaOH), Hydrochloride acid (HCl) Ethanol (C2H5OH) and distilled water which was the control solvent. The solvent extracts water(control), Sodium hydroxide (PNaOH), Hydrochloride acid (PHCl), and Ethanol (PETOH) were characterized each using Fourier Transform Infrared Spectroscopy (FT-IR) to determine the effect of solvents on the functional groups respectively. The results of FT-IR spectroscopy showed gradual changes as pectin, lignin, Hemicelluloses, oil, and waxes were removed with respect to the solvent used in the chemical treatment. Intensity of stretch on active site of carbonyl-H, OH, C=H, and C=O on C.papaya chain showed that the number of hydroxyl groups on the dye surface decreased with the use of acid as less phenolic component was seen in the extract. Sodium hydroxide (NaOH) led to more yield of the flavonoids and phenolic components by increasing the yield of OH and other functional groups on the extract chemical chain, ethanol yielded more of OH to the chain of the extract alongside creating more anti-symmetric stretch caused by increased molecules of C=C due to more H+ molecule introduced into the Carica papaya molecular chain. From this study, it can be seen that solvents of Sodium hydroxide (NaOH) and Ethanol (C2H5OH) enhanced the yield of phenolic components in the extract, unlike Hydrochloride acid (HCl) which depleted it. Ethanol and Hydrochloric acid yielded more anti-symmetric C=C, and C-Cl stretch on the backbone chain of the extract of Carica papaya.