Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity (original) (raw)
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CyTA - Journal of Food, 2016
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.
Evidence-Based Complementary and Alternative Medicine, 2021
Recently, plant-derived anti-inflammatory products have received an increasing attention from researchers due to their excellent in vivo activity with limited side effects. Therefore, the extraction of natural active compounds from the plant with high purity for use in anti-inflammatory formulations is required. In this study, oily Capsicum oleoresin (OCO) was extracted from Capsicum frutescens L. in ethanol by the ultrasound-assisted extraction technique, followed by a centrifugation step for a high purity OCO extract, which can be applied to develop anti-inflammatory formulations. The impact of various conditions (ethanol concentration, sonicating temperature, extraction time, solvent-to-sample ratio, and extraction repetition) on the efficiency of the extraction process was investigated. The results showed that the optimized conditions for the high yield of OCO were 95% ethanol, 50–60°C, 60 minutes, solvent-to-sample ratio of 5 : 1 ml/g, and one extraction repetition, followed by...
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.
Optimized Extraction of Oleoresin Capsicum and Analytical Method Validation for Capsaicin using HPLC
Indian Journal of Natural Products, 2021
Background: Capsaicin, the main active constituent of oleoresin capsicum present in capsicum fruits, is responsible for their pungency and color. Capsaicinoids is an important phytoconstituents and hence exported for various benefits. Hypothesis of work: The process of extraction of oleoresin capsicum by reflux method was to be optimized using in terms of their percentage yield. Further ICH complicent analytical method for quantitative analysis of caipsaicin using HPLC was developed and validated in present study. Methods: Critical extraction parameters like extraction time, temperature and solvent were optimized to develop an efficient method for extraction of oleoresin from capsicum fruits. A simple, rapid and stable HPLC method of capsaicin was developed using C 18 (2) HPLC column, 250x4.5 (mm), particle size 5 μm and validated using various parameters viz., linearity, accuracy, precision and LOD and LOQ using methanol and HPLC grade water (65:35v/v) as mobile phase. The elution was performed at 280 nm with run time of 10 min and flow rate of 1 mL/min. Results: The optimized conditions for oleoresin extraction were found to be 40°C (temperature), 5 hr (extraction time) and acetone as a solvent with highest percentage yield of (3.7% w/w). Furthermore, the developed HPLC method showed linear response over a concentration range of 1-9 μg/mL with standard regression equation (y=4614.9x+5344.1.9) with a coefficient of correlation value, of R 2 0.9974. The validation parameter evaluated using this method showed effective and satisfactory results as per ICH Q2 (R 1) guidelines and percentage recovery ranged from (98%-99.71%) indicated good accuracy. The inter and intraday precision with relative standard deviations of capsaicin < 1%, while the LOD and LOQ 1.04 to 3.03 μg/mL respectively. The oleoresin capsicum extract was analyzed for the content of capsaicin using HPLC showing the same retention time with highly pungency value. The percentage of capsaicin in the extract was 7.30%. Conclusion: The developed extraction and analytical method for capsaicin and oleoresin capsicum was accurate, precise, stable and may be useful for routine analysis of capsaicin content in capsicum fruits as well as various pharmaceutical and food preparations.
Food Analytical Methods, 2015
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 βcarotene, 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.
Ciência e Técnica Vitivinícola
Capsicum peppers are a rich source of compounds with biological activities, as capsaicinoids, phenolic and antioxidants. Supercritical fluid extraction (SFE) is an alternative to obtain oleoresin, due to its several advantages over conventional industrial extraction techniques. Thus, the aim of this study was to evaluate the influence of pressure (15 to 35 MPa) and temperature (40 and 60°C) on global yield (X0), capsaicinoid content and antioxidant activity of the SFE-CO2 extracts. The SFE conditions that provided the highest X0 was 20 MPa/60°C and 30 MPa/60°C (X0=5.10 %), reaching approximately 85 % of the Soxhlet yield. The maximum capsaicin extracted was 617 μg/g sample at 15 MPa/60°C. For the antioxidant activity, there was a slight variation in extraction yield and best conditions were at 60 °C, at 25 and 30 MPa, in which the extraction yields was higher than 12 mg GAE/g sample. The broken and intact cell model was able to fit the experimental SFE curves, and the positive influ...
Solvent extraction and quantification of capsaicinoids from Capsicum chinense
Food and Bioproducts Processing, 2011
Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. In the absence of in depth information on capsaicinoid extraction from habañero peppers, this work was undertaken to examine the processing parameters for solvent extraction of capsaicinoids from whole habañero peppers (Capsicum chinense) and their various parts.
Microwave-Assisted Extraction of Capsaicinoids from Capsicum Fruit
Journal of Food Biochemistry, 2004
The applicability of microwave irradiation to assist the extraction of capsaicinoids from capsicum fruit was investigated. The procedure involved irradiation of 2 g samples in a closed-vessel followed by gas chromatogmphy of capsaicinoid derivatives. The optimum conditions for extraction were determined to be acetone at 30% power for 7 min irrespective of ground or whole tissue. The yield of the compounds extracted was significantly greater (P < 0.05) using microwave-assisted extraction (MAE) compared to traditional rejlux and shaken frcrsk methods. A single extraction step was mcient in recovering approximately 95% of the total capsaicinoid fraction in 15 min compared with 2 h for the rejlux and 24 h for the shaken flask methods. Due to the considerable savings in time and energy as well as reliability. this technique is suitable for fast extraction of capsaicinoids from large samples.
Sains Malaysiana, 2021
Initially, four different solvents were compared to determine the best solvent for white pepper oleoresin extraction. Methanol was chosen as it resulted in the highest yield and total phenolic content (TPC) of oleoresin extract from white pepper. This study was also carried out to determine the functional and physicochemical properties of white pepper produced via water retting. Fresh pepper berries were soaked in distilled water (1:2, w/w) at four different temperatures of 28, 35, 42, and 49 °C for 16 days. The yield, oleoresin content, colour, fracturability, free radical scavenging activity, and TPC of white pepper produced were determined on the 4th, 8th, 12th, and 16th day of the retting process. Results showed that 8 days of retting at 28 °C was sufficient to produce a significantly (p < 0.05) high yield and most fractured white pepper. For other properties, it was suggested that retting time of 8 days was sufficient to produce satisfactory whiteness value, piperine content...