Solvent extraction and quantification of capsaicinoids from Capsicum chinense

Chinn, Mari S.; Sharma-Shivappa, Ratna R.; Cotter, Jacqueline L.

doi:10.1016/j.fbp.2010.08.003

Cited by 81 publications

(47 citation statements)

References 25 publications

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“…Finally, the capsaicinoid amount from the dried tissues was higher than the fresh tissue, due to the water content in the latter and probably to the presence of the waxy protective coating in the fresh tissue which could hinder solvent diffusion and dissolution of compounds (Chinn et al 2011).…”

Section: Recovery Of Capsaicinoid Extraction Methodsmentioning

confidence: 99%

“…On the other hand, the pericarp is the site with the lowest amount of capsaicinoids being more distant from the placenta. The higher capsaicinoid number in seeds with respect to the pericarp could be probably due to their high lipid content (Chinn et al 2011). In all parts of the fruit, the most abundant capsaicinoid was capsaicin which represented roughly 76 % of the pericarp, 60 % of the placenta, and 67 % of the seeds, respectively.…”

Section: Recovery Of Capsaicinoid Extraction Methodsmentioning

confidence: 99%

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Capsaicinoids and Carotenoids in Capsicum annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of its Biological Properties

et al. 2015

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The aim of this study was to determine the capsaicinoid and carotenoid content in different tissues of an Algerian pepper (Capsicum annuum L.) extract and evaluate its biological activity. For the capsaicinoid extraction, the effect of different solvents, temperatures, and time was tested. The optimized extraction conditions (75 % of methanol at 100°C for 20 min) allowed a satisfactory recovery of both capsaicin and dihydrocapsaicin (89.8 and 83.4 %, respectively). Five capsaicinoids were identified and quantified in fresh and dried tissues by liquid chromatography coupled to photodiode array and mass spectrometry detection. Among the identified carotenoids, lutein was the main compound (54.4 % of total carotenoids) followed by zeaxanthin and β-carotene, and in total, a number of six was here identified and reported for the first time. The antioxidant activity of carotenoids was higher than capsaicinoids, thus explaining its good anticancer activity (90 % of U937 inhibited at 200 μg/mL). The capsaicinoid extract was active against pathogen bacteria except Klebsiella pneumoniae and inactive against two beneficial bacteria Lactobacillus rhamnosus and Bifidobacterium longum. The results of this study show that this variety may be considered a viable source of such compounds with antioxidant and antimicrobial activity useful for functional food production.

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Section: Recovery Of Capsaicinoid Extraction Methodsmentioning

confidence: 99%

Section: Recovery Of Capsaicinoid Extraction Methodsmentioning

confidence: 99%

Capsaicinoids and Carotenoids in Capsicum annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of its Biological Properties

et al. 2015

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“…1 over anhydrous Sodium sulphate (Na 2 SO 4 ). The filtered extract was evaporated to dryness in vacuum and the residue was suspended with 10 ml acetonitrile as reported earlier [33]. The samples were then centrifuged at 14,000 rpm for 10 minutes and filtered through 0.45 μm Polytetrafluoroethylene (PTFE) membrane filter (Millipore) before injecting to GC-MS. Three independent replicates of samples were used for extraction and GC-MS analysis.…”

Section: Methodsmentioning

confidence: 99%

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

et al. 2016

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Bhut jolokia, commonly known as Ghost chili, a native Capsicum species found in North East India was recorded as the naturally occurring hottest chili in the world by the Guinness Book of World Records in 2006. Although few studies have reported variation in pungency content of this particular species, no study till date has reported detailed expression analysis of candidate genes involved in capsaicinoids (pungency) biosynthesis pathway and other fruit metabolites. Therefore, the present study was designed to evaluate the diversity of fruit morphology, fruiting habit, capsaicinoids and other metabolite contents in 136 different genotypes mainly collected from North East India. Significant intra and inter-specific variations for fruit morphological traits, fruiting habits and 65 fruit metabolites were observed in the collected Capsicum germplasm belonging to three Capsicum species i.e., Capsicum chinense (Bhut jolokia, 63 accessions), C. frutescens (17 accessions) and C. annuum (56 accessions). The pungency level, measured in Scoville Heat Unit (SHU) and antioxidant activity measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay showed maximum levels in C. chinense accessions followed by C. frutescens accessions, while C. annuum accessions showed the lowest value for both the traits. The number of different fruit metabolites detected did not vary significantly among the different species but the metabolite such as benzoic acid hydroxyl esters identified in large percentage in majority of C. annuum genotypes was totally absent in the C. chinense genotypes and sparingly present in few genotypes of C. frutescens. Significant correlations were observed between fruit metabolites capsaicin, dihydrocapsaicin, hexadecanoic acid, cyclopentane, α-tocopherol and antioxidant activity. Furthermore, comparative expression analysis (through qRT-PCR) of candidate genes involved in capsaicinoid biosynthesis pathway revealed many fold higher expression of majority of the genes in C. chinense compared to C. frutescens and C. annuum suggesting that the possible reason for extremely high pungency might be due to the higher level of candidate gene(s) expression although nucleotide variation in pungency related genes may also be involved in imparting variations in level of pungency.

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“…The different varieties of chilli are being used in taste, flavor or aroma and pungency for beverages, pharmaceuticals, and/or cosmetics industries (Awang et al 2013). More recently, a number of biological properties and potential health benefits of consuming chillies have been investigated, e.g., powerful antioxidants (free radical scavengers) (Reddy et al 2011), antiinflammatory (Tag et al 2014), anti-arthritic (Chinn et al 2011), anti-neoplastic properties (Barbero et al 2010), anticancer (Meghvansi et al 2010) and antifungal (Singh and Chittenden 2008). Additionally, it also has a use as bird, animal and insect repellent as well as biochemical pesticides (Chinn et al 2011).…”

Section: Introductionmentioning

confidence: 99%

A high correlation indicating for an evaluation of antioxidant activity and total phenolics content of various chilli varieties

2015

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Use of dimethyl sulfoxide (DMSO) as a suitable extraction solvent under the optimum conditions of microwave assisted extraction (MAE) prior to total phenolics determination and antioxidant activity assay was conducted. The MAE method was done with 0.05 g sample in 10 mL DMSO at 500 W within 5 min. The effects of DMSO on various antioxidant activities using DPPH(·+), DMPD(·+), ABTS(·+) and FRAP, and Folin-Ciocalteu reagent were investigated. From the results, it is clearly demonstrated that the DMSO itself shows no effect on any of those antioxidant assays including total phenolics content. The DMSO extracts of 14 local chilli varieties gave their antioxidant activities in the following ranges: DPPH, 3.07-20.0; DMPD, 1.52-6.61; ABTS, 20.4-56.0; FRAP, 8.98-42.1 mg GA/g DW. Their total phenolics contents were found in the range of 53.7-200 mg GA/g DW. This study demonstrates that DMSO was found as the most suitable extraction solvent for antioxidants and phenolics from chilli. In addition, analysis of the data obtained among four antioxidant activity assays with respect to total phenolics shows a highly significant and positive regression coefficient (r > 0.92), indicating the total phenolics are primarily responsible for their antioxidant activity of the chilli extract.

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Solvent extraction and quantification of capsaicinoids from Capsicum chinense

Cited by 81 publications

References 25 publications

Capsaicinoids and Carotenoids in Capsicum annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of its Biological Properties

Capsaicinoids and Carotenoids in Capsicum annuum L.: Optimization of the Extraction Method, Analytical Characterization, and Evaluation of its Biological Properties

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

A high correlation indicating for an evaluation of antioxidant activity and total phenolics content of various chilli varieties

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