GC-MS Profiling of Capsaicinoids Present in Capsicum chinense Jacq. cv. (Naga King Chilli) and Evaluation of its Antifungal Activity

Levono,; Prasad, Manisha

doi:10.14233/ajchem.2017.20797

Cited by 2 publications

(3 citation statements)

References 15 publications

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“…Among the latter, capsaicin and dihydrocapsaicin are the most abundant capsaicinoids found in chili peppers, being 69 and 22%, respectively, followed by nordihydrocapsaicin, homocapsaicin and homodihydrocapsaicin, in a wide range of variance affected by fruit ripening, species, cultivars, and cultivation conditions 29,30 . Most of these bioactive compounds are already known to exert antimicrobial or antifungal actions both as single molecules or as major components of pepper extracts and oleoresins 31–37 . A number of reports confirmed also that Capsicum sp.…”

Section: Introductionmentioning

confidence: 97%

“…29,30 Most of these bioactive compounds are already known to exert antimicrobial or antifungal actions both as single molecules or as major components of pepper extracts and oleoresins. [31][32][33][34][35][36][37] A number of reports confirmed also that Capsicum sp. extracts, in addition to be proposed as biopesticide against insects, 38 were effective against plant pathogens as post-harvest fungal agent in apple 31 and several agriculture fungi like Alternaria alternata, Fusarium oxysporum, Botrytis cinerea, Verticillium dahliae, Phytophtora capsici.…”

Section: Introductionmentioning

confidence: 98%

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Antifungal activity of chili pepper extract with potential for the control of some major pathogens in grapevine

Vuerich

Petrussa

Filippi

et al. 2023

Pest Management Science

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BACKGROUND In recent years, biofungicides have drawn increasing interest in vineyards for a more sustainable integrated and copper‐limited pest management. Among alternatives, botanicals could represent valuable tools, being rich sources of biologically active compounds. Conversely to the well‐known antioxidant and biological properties in relation to health benefits, investigation on bioactivity of hot pungent Capsicum sp. products against fungal phytopathogens in vineyards is still scarce. Therefore, the present study aimed at exploring the biologically active compounds profile of a chili pepper (Capsicum chinense Jacq.) pod extract and its antimicrobial properties against some of the major fungal and Oomycetes pathogens of grapevine, including Botrytis cinerea Pers., Guignardia bidwellii (Ellis) Viala & Ravaz and Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni. RESULTS The ethyl acetate‐extracted oleoresin from the most pungent varieties was rich in capsaicinoids and polyphenols (371.09 and 268.5 μg mg−1 dry weight, respectively). Capsaicin and dihydrocapsaicin, hydroxycinnamic and hydroxybenzoic acids and quercetin derivatives were the most abundant, while carotenoids represented only a minor fraction. The oleoresin was efficient to inhibit all three pathogenic fungi and ED50 values were determined, evidencing that G. bidwellii was the more sensitive (0.233 ± 0.034 mg mL−1). CONCLUSION The results suggested a potentiality of chili pepper extract for the control of some important grapevine pathogens, their possible application being helpful for the recommended limitation in extensive use of copper in vineyard. The complex mixture of high amounts of capsaicinoids, associated to specific phenolic acids and other minor bioactive components might contribute to the observed antimicrobial action of chili pepper extract. © 2023 The Authors. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 98%

Antifungal activity of chili pepper extract with potential for the control of some major pathogens in grapevine

Vuerich

Petrussa

Filippi

et al. 2023

Pest Management Science

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show abstract

“…Capsaicin compound in abiu fruit peel was thought to function as a protective agent. Capsaicin compound was a compound, which acted as an anti-fungal [48]. Abiu fruit peel extract has also contained aldehyde compound, which contributed to the aroma of the abiu fruit.…”

Section: Abiu Fruit Peel and Seedmentioning

confidence: 99%

Identification of Volatile Compounds in Several Parts of Abiu (Pouteria Caimito)

Arif

Susanto

Matra

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Abiu (Pouteria caimito) is one of the exotic plants native to the Amazon and has been introduced in Indonesia. Abiu has contained beneficial compounds for health. Therefore, the hexane extract from several parts of abiu were identified for its volatile compound content. The study used 6 (six) parts of abiu plant, i.e. shoot leaves, mature leaves, unripe fruit, ripe fruit pulp, ripe fruit peel and abiu seed. The contents of volatile compounds were determined using gas chromatography mass spectrometry (GCMS). The results showed that the volatile compounds in abiu leaves tended to be dominated by compounds that acted for plant protection (capsaicin and 1-fluoro dodecane). The volatile compounds in unripe fruit consisted 5-hydroxy-4-methyl-6-hepten-3-one, methylcyclopentane, 2-hexenal and 3-hexanol compounds. In ripe fruit pulp, it were identified ketones, aldehydes (hexanal and 2-hexenal), and alcohol (3-hexanol) were identified. These compounds are related to the aroma in the ripening process of abiu fruit. The volatile compounds identified in abiu fruit peel were aldehyde compounds (2-hexenal and 2-propenal) and capsaicin, which are also related to aroma and fruit protection.

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GC-MS Profiling of Capsaicinoids Present in Capsicum chinense Jacq. cv. (Naga King Chilli) and Evaluation of its Antifungal Activity

Cited by 2 publications

References 15 publications

Antifungal activity of chili pepper extract with potential for the control of some major pathogens in grapevine

Antifungal activity of chili pepper extract with potential for the control of some major pathogens in grapevine

Identification of Volatile Compounds in Several Parts of Abiu (Pouteria Caimito)

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