Capsaicinoids and Carotenoids in Capsicum annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of its Biological Properties

Abstract

The aim of this study was to determine the capsaicinoid and carotenoid content in different tissues of an Algerian pepper (Capsicum annuum L.) extract and evaluate its biological activity. For the capsaicinoid extraction, the effect of different solvents, temperatures, and time was tested. The optimized extraction conditions (75 % of methanol at 100°C for 20 min) allowed a satisfactory recovery of both capsaicin and dihydrocapsaicin (89.8 and 83.4 %, respectively). Five capsaicinoids were identified and quantified in fresh and dried tissues by liquid chromatography coupled to photodiode array and mass spectrometry detection. Among the identified carotenoids, lutein was the main compound (54.4 % of total carotenoids) followed by zeaxanthin and β-carotene, and in total, a number of six was here identified and reported for the first time. The antioxidant activity of carotenoids was higher than capsaicinoids, thus explaining its good anticancer activity (90 % of U937 inhibited at 200 μg/mL). The capsaicinoid extract was active against pathogen bacteria except Klebsiella pneumoniae and inactive against two beneficial bacteria Lactobacillus rhamnosus and Bifidobacterium longum. The results of this study show that this variety may be considered a viable source of such compounds with antioxidant and antimicrobial activity useful for functional food production.

Characterization of the pigment fraction in sweet bell peppers (Capsicum annuum L.) harvested at green and overripe yellow and red stages by offline multidimensional convergence chromatography/liquid chromatography–mass spectrometry

“…Moreover, esterification greatly increases during the fruits ripening process. Capsicum is one of the oldest and most popular vegetables and spices in the world [8,9]. Considering the carotenoid profile among the various C. annuum cultivars, the study on the native carotenoid composition in spicy chili peppers have received greater attention [10][11][12][13][14][15] compared with the not spicy, sweet bell peppers cultivars [16].…”

Właściwości przeciwutleniające oraz zawartość kapsaicynoidów w wybranych przyprawach z dodatkiem ostrej papryki, dostępnych na polskim rynku

“…Mokhart i wsp. [20] potwierdzają, że największa zawartość kapsaicyny występuje w łożysku zalążni, następnie w nasionach, a najmniej jest jej w owocni. Wyjaśnia to, dlaczego najostrzejsza była próba P8.…”

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

“…153 Although the use of enzymes in extraction can present some difficulties in storage, to prevent enzyme degradation it still is a more environmentally friendly method when compared to the use of organic solvents, such as methanol, and time-consuming techniques, such as Soxhlet extraction. 1,170,171 Flavonoids Flavonoids are a class of chemical compounds that consist of more than 7000 secondary plant metabolites and are based on a structure with een carbon atoms. [172][173][174] This class of compound became famous due to their bioactive properties in mammals, who are not able to synthesize them, 173 mainly due to their antioxidant activity.…”