Capsaicin Recovery from a Cell Culture Broth (original) (raw)
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IN VITRO PRODUCTION OF CAPSAICIN THROUGH PLANT TISSUE CULTURE
Journal of Phytology, 2017
Capsaicin, a secondary metabolite produced in capsicum, is in high demand in pharmaceutical industry because of its various medicinal properties. Currently, the supply of capsaicin depends upon its extraction from capsicum fruits. This limits the production of capsaicin as it depends upon agricultural produce. The current review has compiled information from various literature published on chemistry and importance of capsaicin along with its method of production. It also reviews the process of in vitro production of capsaicin through plant tissue culture, strategies of increasing capsaicin accumulation and its advantages over extraction from fruits and artificial synthesis.
Qualitative and Quantitative Analysis of Capsaicin from Capsicum annum Grown in Jordan
International Journal of Research in Pharmaceutical Sciences, 2019
As there is an increasing demand for Capsaicin from pharmaceutical firms worldwide, the aim of the present study is to find a simple, fast, and reproducible method for its extraction from the fruit of capsicum annuum. Soxhlet extraction method using n-hexan as a solvent was used. Capsaicin was isolated and purified using a combination of column chromatography (CC), and thin-layer chromatography (TLC). High-Performance Liquid Chromatography (HPLC) was used for qualitative and quantitative analysis. Capsaicin was further identified by a spectroscopic method, including nuclear magnetic resonance (NMR) and Mass spectroscopy). The extraction yield was 11.5%, and Capsaicin concentrations in the extract was 8332.3 mg/kg with purity up to 73.95%, then purification of the extract was done by column chromatography, through using two solvent system until the purified Capsaicin detected and collected. Our results present a simple, fast, and reproducible method for the extraction of Capsaicin f...
Elicitation of cell suspension cultures of Capsicum assamicum (Bhut Jolokia) for enhancement of capsaicin content was tried using different elicitors such as cellulase, vanillin, methyl jasmonate, salicylic acid and sinapic acid in different concentrations for 24, 48 and 72 hours. Cell suspension culture was established in B5 media supplemented with 3.5 mM 2,4-D (2,4-diphenoxyacetic acid) and 1.1 mM Kin and elicitors were introduced at the end of exponential phase. All the elicitors, except methyl jasmonate, led to significant increase in production of capsaicin. Sinapic acid, when added in 22 µM concentration and incubated for 24 hours, led to highest capsaicin accumulation of 0.5% (5068 µg/g) which was highest among all the treatments.
Novel Approaches to Extraction Methods in Recovery of Capsaicin from Habanero Pepper (CNPH 15.192)
Pharmacognosy magazine, 2017
The objective of this study was to compare three capsaicin extraction methods: Shoxlet, Ultrasound-assisted Extraction (UAE), and Shaker-assisted Extraction (SAE) from Habanero pepper, CNPH 15.192. The different parameters evaluated were alcohol degree, time extraction, and solid-solvent ratio using response surface methodology (RSM). The three parameters found significant (p < 0.05) were for UAE and solvent concentration and extraction time for SAE. The optimum conditions for the capsaicin UAE and SAE were similar 95% alcohol degree, 30 minutes and solid-liquid ratio 2 mg/mL. The Soxhlet increased the extraction in 10-25%; however, long extraction times (45 minutes) degraded 2% capsaicin. The extraction of capsaicin was influenced by extraction method and by the operating conditions chosen. The optimized conditions provided savings of time, solvent, and herbal material. Prudent choice of the extraction method is essential to ensure optimal yield of extract, thereby making the st...
Molecules, 2011
The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers. Extraction of capsaicinoids was done using ethanol as solvent, while high performance liquid chromatography (HPLC) was used for separation, identification and quantitation of the components. The limit of detection (LOD) of the method was 0.09 and 0.10 µg/g for capsaicin and dihydrocapsaicin, respectively, while the limit of quantification (LOQ) was 0.30 and 0.36 µg/g for capsaicin and dihydrocapsaicin, respectively. Hot chillies showed the highest concentration of capsaicin (4249.0 ± 190.3 µg/g) and the highest pungency level (67984.60 SHU), whereas green peppers had the lowest detected concentration (1.0 ± 0.9 µg/g); green peppers, red peppers and yellow peppers were non pungent. The mean consumption of peppers for Riyadh city population was determined to be 15.5 g/person/day while the daily capsaicin intake was 7.584 mg/person/day.
2014
The aim of this study was to find out the efficient extraction of pharmacologically important analogue capsaicinoids in different organic solvents of Capsicum chinense Bhut Jolokia fruits. Non polar solvents (Hexane, Benzene, Chloroform and Diethyl ether), Polar Aprotic solvents (Ethyl acetate, Acetone, Acetonitrile and Dimethyl sulfoxide-DMSO) and Polar Protic solvents (n-Propanol, Ethanol, Methanol and Water) were used for the extraction. The crude extracts were subjected to TLC for the qualitative examination for the presence of capsaicinoids. The simple linear regression curve was plotted for standard capsaicin purchased from Sigma Chemical. For the quantitative estimation UV-visible spectrophotometer analysis and phosphomolybdic reduction method of total capsaicin were performed. The total phenol content in the extracts was estimated by Folin-Ciocalteu acid reagent method. The TLC profile with retention factor 0.078 corresponding to standard capsaicin was observed in all extracts except DMSO. Among the 12 tested solvents, acetone and acetonitrile showed high pungency level with 1,347,439 SHU and 1,266,250 SHU respectively, followed by ethanol with pungency level of 1,246,523 SHU. The non polar solvent (hexane, benzene, chloroform) and polar protic solvents (methanol and water) showed the value less than 1,000,000 SHU. In the comparative study on the UV, total phenol and total capsaicin estimation reveals that acetone and acetonitrile solvents were efficient to extract the high amount capsaicinoids. Our results with the solvents used for the extraction showed diverse solubility of capsaicinoid. Hence this study concludes that polar aprotic solvents acetonitrile and acetone were the best solvent system for the efficient extraction of capsaicinoids for pharmacological and biological application.
Several types of capsaicinoids can be present in the oleoresin extracted from hot peppers Capsicum annuum L. (Solanaceae). A major component of this group is capsaicin (69%). The extraction of the oleoresin from the fruit of hot pepper can be made in many ways. The most appropriate, in our experiments is extraction by Soxlet, and this procedure was compared to extractions with vacuum filtration. We have used an ethanol as appropriate for extraction and quantification of capsaicin for food and pharmaceutical grade. Content of capsaicin in three different varieties of hot peppers with Macedonian origin was measured spectrometrically and results were compared with the sweet pepper variety as a control. Results of quantification measurements made for Soxlet oleoresins were differing in a really special way from the results for vacuum filtration oleoresins, and it's due to conditions used for the procedure of extraction. These results are showing that for extraction of capsaicin in different aims, conditions should be always adjusted.
Application of Response Surface Methodology for Production of Capsaicin from Capsicum Annum L
International Journal of Biotechnology Research, 2011
Plant cell cultures are an attractive alternative source to whole plant for the production of high-value secondary metabolites. Taking advantage of this an optimization of different concentration of plant growth regulator was screened to obtain maximum callus growth and capsaicin production. A Statistical Design (Response Surface Methodology) was used in media optimization of chilli callus suspension culture. An increase in capsaicin yield from 29.89 µg/g dry weight cell mass to 36.32 µg/g dry weight cell mass was observed. Specific growth rate, Doubling time and Capsaicin production were higher for 25 g FW/L Inoculum size. Thus RSM was successfully used for increasing secondary metabolite production in suspension cell cultures.