Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra (original) (raw)
2016, CyTA - Journal of Food
Oleoresin of Capsicum sp. is considered a food additive due to its color and pungency, and its active compound, capsaicin, is characterized by antimicrobial and antioxidant properties. However, Chilean variety of Capsicum sp. has not been characterized yet. The purpose of this study was to characterize the oleoresin of Capsicum annuum var. Cacho de cabra (OCc). Solvent extraction of OCc was carried out with hexane and physical properties of the OCc obtained were determined. Antimicrobial and antioxidant properties of OCc were compared with its active compound, capsaicin. Results showed that OCc has good optical properties compared with other commercial oleoresins and better antimicrobial properties than pure capsaicin. Due to the good optical properties obtained for OCc, this oleoresin could have a higher commercial value to be used as a coloring and flavor of various products, giving an added value to this variety of pepper. Caracterización y evaluación de algunas propiedades de oleorresina de Capsicum annuum var. cacho de cabra RESUMEN La oleorresina de Capsicum sp. es considerada un aditivo alimentario debido a su color y pungencia, y su compuesto activo capsaicina se caracteriza por poseer propiedades antimicrobianas y antioxidantes. Sin embargo, la oleorresina de la variedad chilena de Capsicum sp. no ha sido caracterizada. El objetivo de este estudio fue caracterizar la oleorresina de Capsicum annuum var. Cacho de cabra (OCc). Se realizó la extracción por solvente de OCc con hexano y se determinaron las propiedades físicas de la OCc obtenida. Las propiedades antimicrobianas y antioxidantes de la OCc fueron comparadas con su compuesto activo capsaicina. Los resultados mostraron que la OCc presenta buenas propiedades ópticas en comparación con otras oleorresinas comerciales y mejores propiedades antimicrobianas que la capsaicina pura. Debido a las buenas propiedades ópticas obtenidas para la OCc, esta podría ser de interés comercial para ser usada como colorante y saborizante de diversos productos, otorgándole un valor a esta variedad de ají.
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