Antioxidative effect of Capsicum oleoresins compared with pure capsaicin (original) (raw)
Related papers
Journal of Food Science and Technology, 2015
This paper presents a comparison of the contents of capsaicin, dihydrocapsaicin and total phenolics as well as of the antioxidant activities of six types of peppers of the genus Capsicum. The varieties were analyzed in terms of their in vitro antioxidant activity using ferric reducing antioxidant powder (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethylbenzothiazoline 6-sulfonate (ABTS •+) assays. The contents of phenolics and capsainoids as well as the antioxidant activities were higher in seeds than in pulps. The correlations (ρ<0.01) between the phenolic composition and the capsaicinoids levels were high (r=0.98). Similarly high were also the correlations between the antioxidant activities and the contents of total phenolics and capsaicinoids. Data were analyzed using principal component analysis (PCA), hierarchical cluster analysis (HCA) and multiple linear regression (MLR). PCA explained 97.77 % of the total variance of the data, and their separation into three groups in a scatter plot was divised. Using HCA, three clusters were suggested. Cluster one, formed by pulps (bell pepper, orange habanero, cayenne, dedo de moça and red habanero), showed the lowest levels of the compounds quantified. Most seed samples were grouped in cluster two (bell pepper, cayenne, dedo de moça and malagueta) together with malagueta pulp. Cluster three was formed by orange and red habanero seeds, which showed the highest levels of all compounds analyzed. The MRL revealed that the values of capsaicinoids and total phenols are more adequate to predict the antioxidant activity measured by the FRAP assay.
Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity
Journal of the science of food and agriculture, 2017
Capsicum peppers are known as a source of capsaicinoids, phenolic compounds, and antioxidants. Brazilian Capsicum peppers are important spices use in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. Capsaicin, dihydrocapsaicin, total phenolic compounds, and antioxidant activity were investigated in the extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C. baccatum var pendulum in two different harvest years and at two ripening stages. The bioactive compounds content was dependent on harvest year, and changes in the concentration profiles were founded for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g(-1) of fresh pepper) and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g(-1) of fresh pepper). Mature fruits of C. frutescens harvested in the fir...
Emirates Journal of Food and Agriculture
The objective of the present study was to evaluate the capsaicin (CAP) and dihydrocapsaicin (DHC), total phenolic content (TPC) as well as antioxidants properties of Habanero pepper (Capsicum chinense Jacq.) oleoresin (HPO) during storage. Identification and quantification of CAP and DHC were performed by HPLC, while TPC and antioxidant activity by ABTS and DPPH were by spectrophotometry. Retention time of CAP and DHC was 19.23 and 20.47 min, respectively. During storage, CAP and TPC remained stable until day 35 (14.35 to 15.72 mg CAP/g HPO and 29.13 to 28.31 mg GAE/mL HOP, respectively), while DHC had similar values (11.45 - 9.61 mg CAP/g HPO) (p>0.05) through storage time. On the other hand, antioxidant activity by ABTS and DPPH decreased from day 15 (6.08 µmol TE/mL) and 35 (10.18 µmol TE/mL), respectively. The results showed that CAP, DCH and TP were stable for more than a month of storage.
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).
Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids
Antioxidants
Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin. In this work, the main enzymatic and non-enzymatic systems in pepper fruits from four varieties with different pungent capacity have been investigated at two ripening stages. Thus, a sweet pepper variety (Melchor) from California-type fruits and three autochthonous Spanish varieties which have different pungency levels were used, including Piquillo, Padrón and Alegría riojana. The capsaicinoids contents were determined in the pericarp and placenta from fruits, showing that these phenyl-propanoids were mainly localized in placenta. The activity profiles of catalase, total and isoenzymatic superoxide dismutase (SOD), the enzymes of the ascorbate–glutathione cycle (AGC) and four NADP-dehydrogenases indicate that some interaction with capsaicinoid metabolism seems to occur. Among the results obtained on enzymatic antiox...
2020
Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin. In this work, the main enzymatic and non-enzymatic systems in pepper fruits from four varieties with different pungent capacity have been investigated at two ripening stages. Thus, a sweet pepper variety (Melchor) from California-type fruits and three autochthonous Spanish varieties which have different pungency levels were used, including Piquillo, Padrón and Alegría riojana. The capsaicinoids contents were determined in the pericarp and placenta from fruits, showing that these phenyl-propanoids were mainly localized in placenta. The activity profiles of catalase, total and isoenzymatic superoxide dismutase (SOD), the enzymes of the ascorbate-glutathione cycle (AGC) and four NADP-dehydrogenases indicate that some interaction with capsaicinoid metabolism seems to occur. Among the results obtained on enzymatic antioxidants, the role of Fe-SOD and the glutathione reductase from the AGC is highlighted. Additionally, it was found that ascorbate and glutathione contents were higher in those pepper fruits which displayed the greater contents of capsaicinoids. Taken together, all these data indicate that antioxidants may contribute to preserve capsaicinoids metabolism to maintain their functionality in a framework where NADPH is perhaps playing an essential role.
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.
Antioxidant Potential of Bell Pepper (Capsicum annum L.)-A Review
2013
The interests in the consumption of pepper fruits (Capsicum annum L.) is, to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Peppers are used as a colourant, flavourant, and/or as a source of pungency. Peppers can be used fresh, dried, fermented, or as an oleoresin extract. It has both nutritional and nutraceutical importance. It contains an anticoagulant that helps prevent the blood clots that can cause heart attacks. Bell Pepper is good source of vitamin C. The benefits resulting from the use of natural products rich in bioactive substances has promoted the growing interest of food industries. Among the antioxidant phytochemicals, polyphenols deserve a special mention due to their free radical scavenging properties. Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bellpeppers (Capsicum annuum L.) were investigated.The free radical scavenging abilities of peppers determined by the 2, 2~-diphenyl-1-picrylhydrazyl (DPPH) method. Natural antioxidants are preferred because synthetic antioxidants are considered carcinogenic. Antioxidants present in the (Capsicum annuum L.), protect the food or body from oxidative damage induced by free radicals and reactive oxygen.
https://www.ijrrjournal.com/IJRR\_Vol.4\_Issue.6\_June2017/Abstract\_IJRR009.html, 2017
Chillies are observed as the main commercial vegetables and spice crops at the global level. The interest in its consumption is to a large extent due to its content of bioactive compounds and their importance as dietary antioxidants. Thus the present study was carried out with the aim to investigate antioxidant activity of two capsicum species namely Capsicum annuum and Capsicum Chinense. Three different extracts (Aqueous, ethyl acetate, and ethanol) were prepared from fruit powders of both species. All these extracts were tested for their total phenolic content, β-carotene content, vitamin-C content and antioxidant activity. The result indicated aqueous extract of Green chilli (44.66±0.11mg/100g) had higher concentration of vitamin-C than yellow lantern chilli (37.66±0.20mg/100g). β-carotene content in aqueous extract obtained from capsicum (0.2±0.005) had higher content than that of green one (0.12±0.115). The total phenolic content ranged from 1.45 mg/g to 5.0 mg/g of dry weight extract, expressed as gallic acid equivalents. Antioxidant activity of extracts was expressed as percentage of DPPH (Diphenylpicrylhydrazyl) radical's inhibition and IC 50 values (mg/ml) which was ranged from 53.88 to 85.61per cent. Ethanolic extract of green chilli had highest antioxidant activity. This study generates base line information about capsicum which will be beneficial to treat various diseases. Capsicum has not received sufficient promotion for its medicinal use. Thus this study is important for the food processing and pharmaceutical industries.
Acta Scientiarum Polonorum Technologia Alimentaria, 2021
Background. Economically important vegetables are a strong source of antioxidants with different characteristics. Capsicum L. (pepper) is an important agricultural plant because of its economical, medicinal, and nutritional values. Materials and methods. This study aimed to test antioxidant parameters in the fruits of 9 cultivars of Capsicum annuum L. (CA 01-09), 7 cultivars of C. baccatum L. (CB 01-07), and 11 cultivars of C. chinense Jacq. (CC 01-11). The antioxidant activity of the investigated Capsicum cultivars was measured, along with the free radical scavenging activity (FRSA), using the DPPH method, and the molybdenum reducing power (MRP) was expressed as mg TE (Trolox equivalent) per g of DW (dry weight). Total polyphenol content (TPC), expressed as mg GAE (gallic acid equivalent) per g of DW, total flavonoid content (TFC), expressed as mg QE (quercetin equivalent) per g of DW, and total phenolic acid content (TPAC), expressed as mg CAE (caffeic acid equivalent) per g of DW, were the basic antioxidant parameters of antioxidant activity in this study. Results. All investigated Capsicum extracts exhibited FRSA from 1.45 (CC-06) to 8.21 (CC-05) mg TE/g and MRP from 24.84 (CA-06) to 198.21 (CB-07) mg TE/g. The TPC of the tested extracts ranged from 10.13 (CB-03) to 38.68 (CB-07) mg GAE/g. The TFC of the studied samples showed values from 5.73 (CB-03) to 27.32 (CB-07) mg QE/g and TPAC from 2.24 (CB-03) to 13.07 (CC-07) mg CAE/g. A very strong correlation was found in the investigated cultivars between TPC and TPAC (r = 0.932, 0.839 and 0.848, respectively), and between TPC and TFC (r = 0.921, 0.982 and 0.939, respectively). Very strong relations were also found between TPC and FRSA (r = 0.820) in the C. annuum cultivars and between TPC and MRP (r = 0.898) in the C. baccatum cultivars. Conclusion. This study found useful results concerning the antioxidant potential of the fruits of Capsicum cultivars. The data obtained demonstrate the strong antioxidant activity of cultivars of Capsicum, which can be used in the food industry because of the commercial importance of these fruits.