Content of capsaicin extracted from hot pepper (Capsicum annuum ssp. microcarpum L.) and its use as an ecopesticide

Abstract

The newest world trends in the scientific research are directed to production of secondary metabolites, their use and application. Capsaicin, the pungent principle of hot peppers is one of the best known natural compound. Nowadays, the research work is directed to the influence of capsaicin on physiological and biochemical processes of humans, animals, and recently plants as a biopesticide. Phytochemical studies of Capsicum annuum L. increase the application of secondary metabolites in pharmacy, food technology and medicine. In this paper, the possibilities of utilization of Capsicum annuum ssp. microcarpum L. for extracting capsaicin and its use as a biopesticide against the green peach aphid Myzus persicae Sulz. in pepper culture are sublimed. The content of capsaicin was evaluated spectrophotometrically, and the ability of capsaicin for acting as biopesticide was calculated according to Abbott. Results showed that oleoresin from Capsicum annuum ssp. microcarpum L. and its dilution 1:20 are the most efficient as biopesticide. From these results we can say that this kind of peppers can be used as a raw material for extraction of capsaicin, because of its high concentration and efficiency

Antioxidative effect of Capsicum oleoresins compared with pure capsaicin

“…As a conclusion: From the previous findings in this study and in the literature, there is a likelihood that pepper fruits may provide the types of nutritional and health benefits associated with the consumption of fresh pepper fruits in general [29][30][31]. From the results obtained by FRAP (ferric reducing antioxidant power) method, oleoresin obtained from hot peppers genotype that has higher concentration of capsaicin exhibits higher total antioxidant potential than other genotypes, especially from the mild control.…”

The genusCapsicum: a phytochemical review of bioactive secondary metabolites

“…The distribution of capsaicinoids within each group is approximately: capsaicin group (69%), dihydrocapsaicin group (22%), nordihydrocapsaicin group (7%), homocapsaicin and homodihydrocapsaicin analogues groups (1%). 16,82 It is obvious that the major CAPS are within the capsaicin and dihydrocapsaicinoids groups, more specically capsaicin and dihydrocapsaicin, and can correspond to 89-98% of the total capsaicinoids content in the fresh fruits. 16,21,23,82 Among the minor CAPS already reported in natural products nonivamide, nornordihydrocapsaicin, homodihydrocapsaicin, and nordihydrocapsaicin, nornorcapsaicin have been reported.…”

“…16,82 It is obvious that the major CAPS are within the capsaicin and dihydrocapsaicinoids groups, more specically capsaicin and dihydrocapsaicin, and can correspond to 89-98% of the total capsaicinoids content in the fresh fruits. 16,21,23,82 Among the minor CAPS already reported in natural products nonivamide, nornordihydrocapsaicin, homodihydrocapsaicin, and nordihydrocapsaicin, nornorcapsaicin have been reported. 61,73 Additionally, the concentration of minor CAPS can be used as an indicator for adulteration, such as nonivamide, which is naturally present at a concentration lower than 3% of the total content.…”

Control Pest of Leaf Caterpillars (Plutella xylostella) in Delima Rose Apples Using Soursop Leaf Extract (Annona muricata)

“…Acetogenin compounds have the peculiarity of being contactual poison against pest organisms. Toxic compounds could kill pests quickly (Koleva et al, 2013;do Prado et al, 2014;Riberio et al, 2014;Souza et al, 2017). The chemical compounds in soursop leaves which have contractual poison properties are expected to prevent/control pest of leaf caterpillars in rose apple plants instead of using chemical compounds.…”