Capsaicinoids content in some Bulgarian varieties of Capsicum annuum L. obtained by RP-HPLC (original) (raw)
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Molecules, 2013
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an external medicine. In this work, eight different varieties of Capsicum annuum L. have been characterized by their capsaicinoids content. The chili pepper fruits were cultivated in the Comarca Lagunera region in North of Mexico. The qualitative and quantitative determination of the major and minor capsaicinoids; alkaloids responsible for the pungency level, has been performed by a validated chromatographic procedure (HPLC-DAD) after a preliminary drying step and an opportune extraction procedure. Concentrations of total capsaicinoids varied from a not detectable value for Bell pepper to 31.84 mg g −1 dried weight for Chiltepín. Samples were obtained from plants grown in experimental field and in greenhouse without temperature control, in order to
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an external medicine. In this work, eight different varieties of Capsicum annuum L. have been characterized by their capsaicinoids content. The chili pepper fruits were cultivated in the Comarca Lagunera region in North of Mexico. The qualitative and quantitative determination of the major and minor capsaicinoids; alkaloids responsible for the pungency level, has been performed by a validated chromatographic procedure (HPLC-DAD) after a preliminary drying step and an opportune extraction procedure. Concentrations of total capsaicinoids varied from a not detectable value for Bell pepper to 31.84 mg g −1 dried weight for Chiltepín. Samples were obtained from plants grown in experimental field and in greenhouse without temperature control, in order to
Food Chemistry, 2000
The simple spectrophotometric method of determination of capsaicinoids in fresh fruit of hot pepper and the HPLC method were compared. Capsaicinoids were extracted from hot pepper fruit with the petroleum ether:acetone mixture, and then separated using thin layer chromatography on silica gel and evaluated quantitatively using the HPLC method and spectrophotometrically. The high correlation factor obtained for these methods (0.93) proved that either method can be used for determining the total of capsaicinoids in fresh and powdered hot pepper fruits isolated by the TLC method and that both can be successfully used in laboratories that are not so well equipped.
Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil
International Journal of Food Properties, 2015
Twenty different varieties of Capsicum pepper cultivars belonging to four species (Capsicum chinense, Capsicum annuum, Capsicum frutescens, and Capsicum baccatum) were characterized in terms of their capsaicinoid and total phenolic content. The peppers were sown in a farm in the southeastern region of São Paulo State. The determination of capsaicinoids was performed by ultra-performance liquid chromatography. The total phenolic content was determined spectrophotometrically with the Folin-Ciocalteu reagent. Results were expressed as µg capsaicinoid/g fresh pepper and as Scoville heat unit. A wide variation was observed among the compositions of capsaicinoids. Capsaicin and dihydrocapsaicin were the most abundant peaks. Capsaicinoids were not identified in the pepper varieties Cheiro Verde, Cambuci Verde, Cambuci Vermelha, and Biquinho. The spiciest pepper was Naga Jolokia (119,016 Scoville heat unit). Regarding the phenolic contents, a large variability was observed. Total phenolic content ranged from 0.35 mg gallic acid equivalent/g in Cambuci Verde to 3.06 mg gallic acid equivalent/g in Naga Jolokia. The current study may benefit consumers, the food, and pharmaceutical industries due to the increasing interest in pharmacological compounds present in hot and sweet Capsicum peppers.
2012
Quantitative analysis of capsaicinoids in various parts of the fruits (pericarp, placenta and seeds) of four hot peppers varieties, cultivated in Tunisia <em>Capsicum annuum</em> L. were determined by High Performance Liquid Chromatography (HPLC). Total capsaicinoids content varied according to the variety, and within the same variety according to the stage of maturity and different parts of the fruit. Capsaicinoids content was higher in the placenta than in other parts, but lowest in seeds as well as in green and red fruit. 'Piment Sesseb' and 'Rouge Long' varieties had the highest total capsaicinoids contents in green and red pepper fruit but "Baklouti Kairouan" had the lowest. In each of peppers studied, the placenta had the highest capsaicinoids content, followed by the pericarp, the seeds had the lowest. The capsaicinoids content in the placenta ranged from 3.06±0.046 mg.g<sup>-1</sup> to 0.28±0.002mg.g<sup>-1</sup> ...
Capsaicin, phenols and flavonoids quantification in Leskovac and Habanero hot peppers
Advanced Technologies
Both as food and spice, pepper is unavoidable on the tables in Serbia and many other countries. Because of its popularity, the contents of capsaicin, total phenols and total flavonoids, as well as the antioxidant activity of hot peppers extracts (Leskovac hot pepper, so called "džinka" and chili Habanero pepper) were examined in this paper. The extracts were obtained by Soxhlet extraction with 96% v/v ethanol. The content of capsaicin in dry extracts of the studied hot peppers was calculated by the HPLC method (13.038 mg/g d.e. for "džinka" and 76.516 mg/g d.e. for Habanero pepper, respectively). Total phenol and total flavonoids contents were examined by the UV-VIS method. Leskovac "džinka" was characterized by both higher contents (47.17 mgGAE/g d.e. and 14.64 mgGAE/g d.e., respectively) in comparison to chili Habanero pepper (29.43 mgGAE/g d.e. and 0.25 mgGAE/g d.e., respectively). DPPH test was used for the antioxidant activity determination. The EC50 values obtained indicate a better antioxidant activity of Leskovac "džinka" (1.760 mg/ml) compared to chili Habanero pepper (6.016 mg/ml).
International Journal of Life Science and Pharma Research
The flavour and aroma of chillies is because of the presence of capsaicinoids. Among the capsaicinoids, 90% of the pungency is due to the presence of capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) and dihydrocapsaicin. From the perspective of the food and pharmaceutical industry, capsaicin being used as an active component, there is a need to find a quicker method of estimating capsaicin. Also it is imperative to determine and standardize a fingerprint of chilli extract of different varieties, to define a pure sample containing capsaicin by determining a marker peak for capsaicin, using HPTLC. Hence in this study capsaicin was estimated by HPLC, GC-MS and HPTLC methods. This study has successfully demonstrated a quick chromatographic separation of capsaicin by HPLC with Rt of just 2.9 min. GC-MS showed the capsaicin peak at Rt of 25.9 min. The fingerprint results of HPTLC indicated capsaicin at Rf 0.03 using Toluene: Ethyl Acetate (70:3) as mobile phase and Iodine...
Studies on purification of capsaicinoids from various Capsicum species cultivated in Romania
Journal of Biotechnology, 2015
The latest world trends in scientific research are directed towards the production and application of secondary metabolites. The plant of the genus Capsicum produces a fruit (chilli pepper) with unique bioactive compounds. Pepper fruits are a rich source of metabolites with potential health-promoting properties, for example carotenoids (provitamin A), ascorbic acid (vitamin C), tocopherols (vitamin E), capsaicinoids and flavonoids. Capsaicinoids are the compounds responsible for the hot, spicy flavour presented by many varieties of peppers. There were identified over 20 compounds, capsaicin analogues, of which most important (>95%, w/w) are: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin. Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. A major component of this group is capsaicin. This study involves extraction of capsacinoids from three varieties cultivated in Romania. Capsaicinoids were identified in all extracts with concentration ranging from 0.5 to 0.8% (dry weight) and the best results were obtained with 96% ethanol as solvent.
Capsaicinoids in Hot Pepper Depending on Fruit Maturity Stage and Harvest Date
Acta scientiarum Polonorum. Hortorum cultus = Ogrodnictwo
The pharmacological and culinary usefulness of hot pepper fruits is determined, among others, by the content of capsaicinoids that give hot peppers a pungent burning taste. The content of these compounds in hot pepper is primarily determined by the genetic traits of a cultivar and is modified by various factors: weather conditions during the growing season, fertilization, harvest time, and fruit maturity stage. The aim of the present study was to evaluate the effect of fruit maturity stage: green fruits, fruits turning colour as well as physiologically mature fruits (red), and fruit harvest date: the first and third decade of September, on the content of capsaicinoids in four hot pepper cultivars: ‘Cyklon’, ‘Orkan’, ‘Rokita’, and ‘Bronowicka Ostra’. In this study, which was carried out in 2005 and 2006, the content of capsaicinoids (capsaicin and dihydrocapsaicin) was measured by HPLC. The highest amount of capsaicinoids was obtained in the fruits of hot pepper that were harvested a...
Phytochemistry and biological activity of hot and sweet Capsicum species: A review
Medicinal Plants - International Journal of Phytomedicines and Related Industries, 2021
Capsicum L. (Family: Solanaceae) is a genus of about thirty-eight species, distributed in tropical and subtropical regions worldwide. Capsaicinoids and carotenoids are the main bioactive compounds, responsible for pungency (hotness) and colour of the fruits of Capsicum species. Traditionally, whole fruits of hot chili are used as a spice and that of sweet Capsicum as a fresh vegetable and salad. The fruits of hot peppers are the only known natural source of capsaicinoids, the unique alkaloids, responsible for pungency. The pungency of capsaicinoids has been reported due to presence of amide group but becomes non-pungent after the bioconversion of amide group to ester group leading to the formation of another group known as capsinoids. Both extracts and phytochemicals of the fruits are reported to possess antimicrobial, antioxidant, anticancer, anti-inflammatory, analgesic, nutraceutical and pest-control activities. Although a number of reports have been published on various groups of chemical constituents and activities of Capsicum species, but no review has comprehensively summarised its traditional uses, phytochemistry, pharmacology and toxicology. The aim of this review is to provide a critical and comprehensive overview of traditional uses, phytochemistry, pharmacological activity and toxicological properties of both hot and sweet Capsicum species, so that these species can be utilized to develop value added products for humanhealth and crop protection. Also, biosynthetic pathway of capsaicin, structures of different groups of compounds identified in the fruits of pungent and non-pungent Capsicum species, and their chemical structure-activity relationship associated to the pungency are also discussed.