DETECÇÃO DE CAPSAICINA EM EXTRATOS DOS FRUTOS VERDES E MADUROS DE Capsicum baccatum L. PELAS METODOLOGIAS DE CROMATOGRAFIA EM CAMADA DELGADA E HISTOQUÍMICA

Almeida, Juliana Cristina dos Santos; Rodrigues, Tamires de Souza; Souza, Katiuscia Freire de; Rodrigues-das-Dôres, Rosana Gonçalves; Nagem, Tânus Jorge

doi:10.14450/2318-9312.v27.e2.a2015.pp106-111

Cited by 4 publications

(2 citation statements)

References 21 publications

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“…However, the same was not observed for packed fruits which were harvested at green stage, which only presented a decrease after the 16 th day of analysis. These results were also observed by Almeida et al (2015), studying detection of capsaicin in extracts of immature and mature fruits of Capsicum baccatum. These results confirm the influence of maturity stage in degradation of the components responsible for the pungency of pepper.…”

Section: Resultssupporting

confidence: 63%

Determining the harvest point of ‘Murupi’ peppers packed in plastic bags under cold storage

2022

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Peppers of the genus Capsicum are rich in antioxidants and considered to be an excellent source of compounds, which can bring benefits for human health, such as vitamin C and phenolic compounds. These compounds are influenced by the ripening stage of the fruits. Thus, the aim of this study was to determine the ideal harvest point for ‘Murupi’ pepper fruits, targeting the consumer market, based on physical, chemical, and functional attributes. These attributes were evaluated during postharvest, being the fruits packed in low density polyethylene plastic film (LDPE) and submitted to cold storage (25±1°C and 95±3% U.R.) for 20 days. The treatments consisted of three different fruit maturation stages at harvest time (fruit peel color: green, partially red and totally red). The authors analyzed the vitamin C, total and soluble fibers, ORAC (Oxygen Radical Absorbance Capacity), DPPH (2.2-diphenyl-1-picrylhydrazyl), total and reducing sugars, total phenolics, carotenoids, capsaicin and anthocyanins. The fruits harvested in immature stage (green) showed the highest values of vitamin C, total phenolics and, capsaicin contents, and also the highest averages of fruit antioxidant activity. The use of 0.10 mm-thick LDPE packages showed to be effective in delaying the maturation of pepper fruits in relation to sensory attributes, especially in terms of total fiber contents, being also observed, in this case, better maintenance of vitamin C and capsaicin contents, phenolic compounds and the highest antioxidant activity.

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Section: Resultssupporting

confidence: 63%

Determining the harvest point of ‘Murupi’ peppers packed in plastic bags under cold storage

2022

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“…O cálculo do rendimento dos extratos foi realizado dividindo o peso em gramas do extrato pelo peso em gramas da droga vegetal, multiplicando o valor obtido por 100 (23).…”

Section: Introductionunclassified

PERFIL FITOQUÍMICO, SUSCEPTIBILIDADE ANTIBACTERIANA E CAPACIDADE ANTIOXIDANTE DAS FOLHAS DE Croton urucurana Baillon (Euphorbiaceae)

Silva

Alves²,

Sousa³

et al. 2017

Infarma

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Croton urucurana Baillon, popularly known as "sangria d'água", belongs to the Euphorbiaceae family. The species has a great importance in folk medicine as antibacterial, anti-inflammatory, antiseptic, antiviral, antidiarrheal, intestinal antisecretory and cicatrizant remedies. The objective of this study was to verify the presence, in the aqueous, ethanolic and hydroalcoholic extracts, of secondary metabolites (alkaloids, anthraquinones, steroids/triterpenoids, flavonoids, glycosides, saponins and tannins), analyze the inhibition of bacteria Staphylococcus aureus ATCC 25923 and Salmonella thyphimurium ATCC 14028 growth, and evaluate the antioxidant activity by the DPPH method. Considering the phytochemical profile, the best extract was the aqueous; the bacteria susceptibility was inhibited with the ethanolic extract; and the extract with the highest antioxidant activity was the hydroalcoholic, presenting IC 50 1.3 μg/ mL. It was concluded that the extracts of Croton urucurana Baillon show interesting results and that further investigations must be carried out for the better elucidation of its benefits. Keywords:Croton urucurana Baillon; phytochemical; antioxidant; antibacterial; extract. RESUMOCroton urucurana Baillon, espécie conhecida popularmente como "sangria d'água", pertence à família Euphorbiaceae, possui grande importância na medicina popular, a qual lhe atribui propriedades antibacterianas, anti-inflamató-rias, antissépticas, antivirais, antidiarreicas, antissecretória intestinal e cicatrizante. Os objetivos deste estudo foram verificar a presença, nos extratos aquoso, etanólico e hidroalcoólico, de metabolitos secundários (alcaloides, antraquinonas, esteroides/triterpenoides, flavonoides, glicosídeos, saponinas e taninos), analisar a inibição do crescimento das bactérias Staphylococcus aureus ATCC 25923 e Salmonella thyphimurium ATCC 14028, e verificar a atividade antioxidante através do método DPPH. Para o perfil fitoquímico o melhor extrato foi o aquoso, quanto à susceptibilidade bacteriana, houve inibição com o extrato etanólico e o extrato com a maior atividade antioxidante foi o hidroalcóolico, apresentando IC 50 1,3 μg/mL. Considerando os resultados obtidos no estudo, foi possível concluir que os extratos da Croton urucurana Baillon apresentam resultados interessantes e que mais investigações devem ser realizadas para a elucidação aprimorada dos seus benefícios.

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Analytical Methods Applied toCapsicum

2022

Chemistry and Nutritional Effects of Capsicum

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Several different instrumental methods are currently applied to the analysis of Capsicum and these methods are becoming more reliable as scientific knowledge advances. For instance, the first method used to indicate the capsaicinoid content of Capsicum fruits was an organoleptic method: the Scoville heat test. Despite the many analytical issues inherent in organoleptic methods, the pungency scale provided by this method is still used today and the development of several high-performance techniques began by comparing their results with the Scoville heat test. Capsicum are currently analysed by colorimetric, spectrophotometric, chromatographic, electrochemical and spectroscopic methods. Each of these methods has advantages and disadvantages in terms of operational cost, accuracy, repeatability, the influence of the matrix, the working range and whether they provide qualitative or quantitative data. Chromatography and nuclear magnetic resonance spectrometry can provide quantitative data at microscale concentrations of the major and minor capsaicinoids, but have high operational costs, whereas electrochemical methods can quantify capsaicin and dihydrocapsaicin on a considerably reduced timescale and at lower cost. The key factor is to be aware of which method is most suitable for each situation and to use them effectively.

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DETECÇÃO DE CAPSAICINA EM EXTRATOS DOS FRUTOS VERDES E MADUROS DE Capsicum baccatum L. PELAS METODOLOGIAS DE CROMATOGRAFIA EM CAMADA DELGADA E HISTOQUÍMICA

Cited by 4 publications

References 21 publications

Determining the harvest point of ‘Murupi’ peppers packed in plastic bags under cold storage

Determining the harvest point of ‘Murupi’ peppers packed in plastic bags under cold storage

PERFIL FITOQUÍMICO, SUSCEPTIBILIDADE ANTIBACTERIANA E CAPACIDADE ANTIOXIDANTE DAS FOLHAS DE Croton urucurana Baillon (Euphorbiaceae)

Analytical Methods Applied toCapsicum

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