Nutrient and Antioxidant Properties of Value Added King Chilli  (Capsicum chinense) Products

Kuna, Aparna; Sahoo, Manas Ranjan; Sowmya, M.; Mayengbam, Premi Devi; Dasgupta, Madhumita; Sreedhar, M.; Tholemfhuang, Shinglai

doi:10.20546/ijcmas.2018.706.001

Cited by 5 publications

(3 citation statements)

References 7 publications

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“…79, 11.29, 4.98, 7.88, and 11.05 %, respectively (Table 2). The values obtained conform with the previous results (Deka & Swami Hulle, 2021;Kuna et al, 2018). The conventional SOX yielded 11.73 ± 1.15 % of oleoresin (referred to as GY i.e., global yield) and CC content of 485.83 ± 45.79 mg/g.…”

Section: Compositional Analysis Of Capsicum Chinense (Cv Bhut Jolokia)supporting

confidence: 90%

Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics

et al. 2023

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Capsaicin (CC), the dominant pungent compound in hot chilies, is widely used as a flavouring agent, preservative, active compound in packaging film and functional foods. Capsicum chinense cv Bhut Jolokia is one of the richest sources of CC, yet scarcely studied. The present investigation aimed to optimize a clean and green method for extracting CC through supercritical fluid extraction (SFE) method. Low-grade, culled, and discarded fruits were used for the extraction, and process was optimized through central composite design of RSM. The optimized extraction condition, 68.31 ℃/347.98 bars/102.50 min, resulted in maximum CC content (367.14 ± 1.12 mg/g) and oleoresin yield (7.23 ± 2.15 %) in a shorter extraction time (< 2 h). Accelerated thermal stability study suggested first-order degradation kinetics of CC at temperatures from 80 to 140 ℃. The activation energy (kJ/mol) of the reaction was 71.86, while Q10 for 80 to 100 ℃, 100 to 120, and 120 to 140 were 0.0548, 0.0574, and 0.1456, respectively. Valorisation of Bhut Jolokia for targeting an oleoresin with maximum CC opens a new window for its commercial exploitation in food industry. Furthermore, the study opens avenues for exploration of SFE-based extraction as clean, and sustainable method with reduced carbon footing.

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Section: Compositional Analysis Of Capsicum Chinense (Cv Bhut Jolokia)supporting

confidence: 90%

Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics

et al. 2023

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“…The report of Esmaeili et al [39] corroborated correlation between the flavonoid and carotenoid contents and antioxidant activities. The strong correlation between the flavonoid content and antioxidant activity was shown by Kuna et al [40], who found a correlation coefficient of 0.86. Some works confirmed correlation between the phenolic compounds content and the antioxidant activity [41].…”

Section: Total Flavonoid and Carotenoid Contents And Antioxidant Activitiesmentioning

confidence: 79%

Chemical composition, antioxidant and antimicrobial activities of Capsicum annuum var. annuum concentrated extract obtained by reverse osmosis

Casimir¹,

Martin²,

Philippe³

et al. 2018

GSC Biol. and Pharm. Sci.

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The purpose of this study was to assess Chemical composition, total flavonoid and carotenoid contents with antioxidant and antimicrobial activities in crude and concentrated extracts of pepper fruit (Capsicum annuum var an.). The concentrated extract was obtained by reverse osmosis process. Radical scavenging potential was also determined using in vitro assay: 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The GC-MS analysis of concentrated extracts of C. annuum revealed the presence of major constituents such as lactic acid, valeric acid, 5-methoxy, butanedioic acid, phenylalanine, hexadecanoic acid, ethyl ester, 6-methoxy-hexane-2-ol, butane, 2,3diol, pentanoicacid,4-oxo-, 3-methyl-2-hydroxyl butanoic acid, benzeneacetic acid, 4-hydroxyl, 1,2-benzenedicarboxylic acid ester, 2,5-furandicarboxylic acid, 7-hydroxyl7-methyloctanoïc acid. Furthermore, the results indicated that the total flavonoid (3.7± 0.1g/L Eq Quercetin) and total carotenoid (54.33± 1.1 mg/100 mL of fresh extract) contents and the antioxidant activities ((83.44 ± 0.98%) in concentrated extract of C. annuum fruit were significantly (p≤0.05) higher than those recorded in crude extract. They also showed that the MIC values ranged from 10 to 20 μg/mL. This confirmed the existence of significant activity against the bacterial strains tested. Our results revealed that Gram positive and negative microorganisms were affected by the tested concentrated extract. Moreover, this study indicated that the concentrate of the Capsicum annuum fruit effectively shows the best ability to scavenge the free radicals. This concentrated extract also presents some antimicrobial activity against six microorganisms.

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“…The analysis was carried out in triplicate and mean values were reported. However, Kuna et al [20] reported much lower values of fat, fiber and protein content of King chilli. Variations might be due to changes in the agroclimatic conditions and also variability in the seasonal behaviour of the locations from which the samples were collected [5].…”

Section: Chemical Composition Of Bhut Jolokiamentioning

confidence: 96%

Supercritical fluid extraction of Bhut Jolokia oleoresin and its quality analysis

Deka

Hulle

2021

SN Appl. Sci.

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The present study focuses on the standardization of the supercritical fluid extraction of the Bhut Jolokia (Capsicum chinense) which is abundantly grown in the north eastern region of India. The effect of process parameters pressure (75–225 bar), temperature (40–60 °C) and time (30–90 min) of oleoresin extraction process was studied. The standardized condition to obtain maximum extraction of Bhut Jolokia oleoresin was found to be 207 bar, 60 °C and 73 min. The oleoresin extract was analyzed for its antimicrobial, antioxidant and total phenolics content. Four strains of bacteria namely Escherichia coli (ATCC -11,229), Bacillus subtilis (ATCC- 11,774), Salmonella typhimurium (ATCC- 14,028) and Staphylococcus aureus (12,600) were used for the antimicrobial assay. It was observed that the highest inhibition was seen against E. coli, moderate inhibition was seen against S.aureus and S. typhi and partial/no zone of inhibition was observed against B. subtilis. The extract of Bhut Jolokia oleoresin showed radical scavenging activity of 58.6 ± 3.86% and total phenolics content of 4250 ± 2.26 mg GAE/100 g sample indicating Bhut Jolokia oleoresin as a good antioxidant and is also a good source of phenolic compounds.

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Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products

Cited by 5 publications

References 7 publications

Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics

Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics

Chemical composition, antioxidant and antimicrobial activities of Capsicum annuum var. annuum concentrated extract obtained by reverse osmosis

Supercritical fluid extraction of Bhut Jolokia oleoresin and its quality analysis

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