IN VITRO PRODUCTION OF CAPSAICIN THROUGH PLANT TISSUE CULTURE (original) (raw)
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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.
Scientia Horticulturae, 2013
An in vitro plantlet regeneration system has been developed from cotyledon segments of Capsicum chinense Jacq. cv. Naga King Chili, a very pungent chili species of India. Rosette-like structures (RLS) were induced on the explants which on transfer to medium containing indole-3-acetic acid (IAA) resulted in multiple shoots in course of time. Agar-based Murashige and Skoog (MS) medium fortified with 18.16 M thidiazuron (TDZ) was found to be the most suitable medium for RLS induction and shoot formation. Maximum number of multiple shoots (9.5 ± 0.39) and roots (8.6 ± 0.50), and root length (2.4 ± 0.02 cm) were obtained from rosette-like structures in medium containing 5.70 M IAA. Combined effect of putrescine (Put) (5.6 M) and TDZ (4.54 M) mediated direct multiple shoot (5.8 ± 0.44) induction. The in vitro rooted plantlets were transferred to glass house for hardening and acclimatization, wherein 90% survival was recorded. The hardened plantlets, thus developed were established in soil and bore normal fruits after 4 months of transfer. The capsaicin content in matured fruits of in vitro propagated plants was found to be 0.05236 g/g d wt (837,760 Scoville Heat Units, SHU), where as in vivo raised plantlets yielded 0.0545 g/g d wt (872,000 SHU) respectively.
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...
Capsaicin Recovery from a Cell Culture Broth
The recovery of capsaicin from a cell Capsicum annuum culture broth is reported. First the solids are removed by filtration, and then liquid-liquid extraction is used to isolate the capsaicin. As observed from a previous study, chloroform was a better solvent than ethyl acetate and ethyl ether, and it was used to perform the extraction of the capsaicin in a reciprocating Karr column. The extraction studies were carried out by first using a synthetic mixture of capsaicin and water and then using cell culture broth. The operating conditions obtained in the pilot plant column are used to design a commercial-size reciprocating column.
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.
HPLC analysis of capsaicin content in sixteen Capsicum fruits from Nepal
Journal of Medicinal Food
Capsicum fruit, a popular spice as chili pepper, is an important ingredient of the formulations used in traditional medicines. Moreover, Capsicum fruit is listed as an official drug in several pharmacopoeias. Capsaicin, the most abundant component in Capsicum fruit, exhibits its therapeutic and adverse effects in a dose-dependent manner. Therefore, the known capsaicin content is the prerequisite for optimizing any formulation based on Capsicum fruit as a crude drug. We studied 16 samples of Capsicum fruits grown at different altitudes in Nepal and determined their capsaicin content by highperformance liquid chromatography. The capsaicin content was found to range from 2.19 to 19.73 mg=g of dry weight of Capsicum fruits. Capsaicin content in pericarp was found to be higher than in seeds. No correlation was found between the shape or size of the fruits and its capsaicin content. Our findings indicate that many of the formulations prepared from Capsicum fruit, even as described in pharmacopoeias, may vary in their strength, therapeutic activity, and possible side effects if the capsaicin content in Capsicum fruit is not standardized.
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.
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.
Bhut jolokia, which is a cultivar of Capsicum chinense Jacq. is known to the world for its high capsaicinoids content. While wild C. chinense forms may be found in eastern lowland of South America, bhut jolokia is grown in the northeastern states of India. Evidences show that bhut jolokia has interspecific origin with introgression of genes of C. frutecens into C. chinense a natural hybridisation. The fruit of the plant and its leaves has been used as ethnobotanical medicine in different parts of the world. Phytochemical analysis has shown that the fruit is rich in capsaicinoids, which is the reason for its high pungency. Capsaicin and dihydrocapsaicin are the two major capsaicinoids adding pungency to chilli. Higher the capsaicin higher is the pungency. Recent studies has shown wide medicinal applications of capsaicin such as pain relief, anti-obesity treatment, as an antioxidant, antimicrobial agent and even as anticancer molecule. The government of Nagaland has patent rights and geographical indications for naga chilli, which will certainly help in the economic prospect of the region from its cultivation. Thus, this review is an attempt to highlight the latest research and developments in bhut jolokia, which has a huge economic potential to prosper the northeastern region of India.