Improvement of the extraction of carotenoids and capsaicinoids of chili pepper native (Capsicum baccatum), assisted with cellulolytic enzymes

Mendoza, Norma Gamarra; Rodríguez, Silvia Andrea Velásquez; Lima, Blanca Lilia Roque

doi:10.15381/rpb.v27i1.17588

Cited by 7 publications

(6 citation statements)

References 23 publications

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“…Cellulase-assisted extraction in water at 40–45 °C for a period of 150 min was best suited at a concentration of 2500 and 250 U L –1 for maximum phenolic compounds and capsaicinoids yield, respectively, from “Habanero” seeds . Five times more capsaicinoids and carotenoids were extracted in the cellulase-treated “escabeche chili” ( C. baccatum ) powder than the control while using an extraction solvent mixture of hexane, acetone, and ethanol . Treatment of “Tabasco Pepper” with 1 mL kg –1 pectinase and cellulase each increased the extract yield by 17.5% and enhanced the spice and flavor of the pepper sauce .…”

Section: Extraction Methods For Enhanced Yield Of Capsicum Oleoresinmentioning

confidence: 99%

“…206 Five times more capsaicinoids and carotenoids were extracted in the cellulase-treated "escabeche chili" (C. baccatum) powder than the control while using an extraction solvent mixture of hexane, acetone, and ethanol. 207 Treatment of "Tabasco Pepper" with 1 mL kg −1 pectinase and cellulase each increased the extract yield by 17.5% and enhanced the spice and flavor of the pepper sauce. 208 Liquefication of the aqueous extracts with carbohydrate digesting enzyme Viscozyme (0.3%) at 60 °C emancipated the carotenoid content from 41.72 to 279.83 mg 100 g −1 in C. annuum (Table 3).…”

Section: Enzymatic Extractionmentioning

confidence: 99%

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Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

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Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre-and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.

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Section: Extraction Methods For Enhanced Yield Of Capsicum Oleoresinmentioning

confidence: 99%

Section: Enzymatic Extractionmentioning

confidence: 99%

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Islam

Rawoof

Kumar

et al. 2023

J. Agric. Food Chem.

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“…Habanero seeds were mixed with the enzyme solution in a 1:15 (w:v) proportion and incubated at a controlled temperature water bath (Branson Bransonic ® CPXH Digital Bath 3800, Emerson, St. Louis, MO, United States). Enzymatic pretreatment extraction kinetics were performed using different temperatures (T1 = 30°C, T2 = 45°C, and T3 = 60°C) and enzyme concentrations (E1 = 2,500 UI/L and E2 = 250 UI/L) based on previous reports ( 16 – 18 ). Extraction was performed for 150 min, and every 30 min, a sample was taken.…”

Section: Methodsmentioning

confidence: 99%

“…These complex macromolecules in the cell wall of CPSs require the use of an enzymatic complex composed mainly of cellulase that could break the chemical composition and liberate the internal components. Capsaicinoids, flavonoids, tocopherols, and others are embedded into the cell wall ( 14 , 16 – 18 ).…”

Section: Introductionmentioning

confidence: 99%

Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds

2022

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Capsaicinoids are the main bioactive compounds extracted from chili pepper seeds (CPSs) but other bioactive compounds such as phenolic compounds may be found. Enzyme-assisted extraction (EAE) improves the extraction of bioactive compounds from fruits and seeds. The aim of this study was to establish the cellulase-assisted extraction conditions of capsaicinoids and phenolic compounds from Habanero CPSs (Capsicum chinense) and to evaluate the anti-inflammatory activity of the obtained extracts on murine macrophages. EAE was performed using different temperatures (T1 = 30°C, T2 = 45°C and T3 = 60°C), enzyme concentrations (E1 = 2,500 UI/L and E2 = 250 UI/L), and extraction time periods (0-150 min). Total phenolic compounds were quantified using the Folin-Ciocalteu assay, capsaicin (CAP) and dihydrocapsaicin (DHC) contents were evaluated by HPLC, and anti-inflammatory activity was performed with Griess assay on murine macrophage RAW 264.7 cell culture. The highest phenolic compound content (337.96 mg GAE/L) was achieved at 30°C, 2,500 UI/L, and 150 min of extraction. The highest CAP content (310.23 μg/ml) was obtained at 45°C with 250 UI/L for 150 min, while for DHC (167.72 μg/ml), the conditions were 60°C, 2,500 UI/L, and 120 min. The highest anti-inflammatory response was obtained when 60°C, E2, and 150 min were used for the extraction, and nitric oxide (NO) production was reduced to 22.56%. Based on the results obtained in this research, EAE allowed the recovery of compounds with anti-inflammatory activity from CPS using water as a solvent. There was a correlation between the extraction of CAP and DHC. But although a moderate direct correlation between the concentration of capsaicinoids and total phenolic compounds (TPCs) and an inverse correlation of the presence of the bioactive compounds (TPC, CAP, and DHC) with the NO synthesis, these were not statistically significant. We demonstrated that Habanero seeds are an important raw material to recover anti-inflammatory compounds beyond capsaicinoids using water in EAE.

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“…The hydrolytic action of the cellulases on the molecular structures of the cellulose in the cell wall improve the extraction of the bioactive compounds compared with the conventional methods. Baby and Ranganathan (2016) and Gamarra Mendoza et al (2020), proposed that the increase in the capsaicin extraction due the enzymatic treatment is also related to a higher antioxidant activity. However, the EAE ha certain limitations in terms of industrial scale-up processes.…”

Section: Technological Advances For the Extraction Of Capsaicinoidsmentioning

confidence: 99%

Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals

Cortés-Ferre

Guajardo‐Flores

Vega

et al. 2021

Front. Sustain. Food Syst.

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The hot chili pepper industry represents one of the most important staple foods in Mexico and many Asian countries. Nowadays, large amounts of waste materials are produced from the pepper supply chain that could be used as a source to obtain nutraceuticals. Among the most common and important bioactive compounds contained in pepper residues are the capsaicinoids, which are the responsible of the pungency of the pepper. Capsaicinoids, mainly capsaicin, may ameliorate obesity, gastric disorder, diabetes, cardiovascular diseases, cancer, rhinitis, asthma, immune system diseases, and important viral diseases as the recent COVID-19. The aim of this review is to review the industrial process for the extraction of capsaicinoids ingredients from pepper residues and to examine the relation of the capsaicin and other chili pepper phytochemicals to prevent and treat chronic diseases explained through the key role of the TRPV1 receptor. The extraction and incorporation of these compounds into nutraceutical formulations depend mainly on the development of new methods to improve not only the yield of a particular compound but the validation of the bioactivity and phytochemical characterization.

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Improvement of the extraction of carotenoids and capsaicinoids of chili pepper native (Capsicum baccatum), assisted with cellulolytic enzymes

Cited by 7 publications

References 23 publications

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds

Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals

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