Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds

Ultrasonics Sonochemistry

Volumn 38, Issue , 2017, Pages 629-639

  Sricharoen, Phitchan ^a   Lamaiphan, Nattida ^a   Patthawaro, Pongpisoot ^a   Limchoowong, Nunticha ^a   Techawongstien, Suchila ^b   Chanthai, Saksit ^a  

^a Khon Kaen University   (Thailand)

^b KHON KAEN UNIVERSITY   (Thailand)

Author keywords

Antidiabetic; Antioxidants; Chilli pepper; Phenolics; Phytochemicals; Ultrasound assisted extraction

Indexed keywords

EXTRACTION; NUTRITION; PHENOLS; PLANTS (BOTANY); PYRENE; RESINS; SUGARS;

ANTI DIABETICS; CHILLI PEPPER; PHENOLICS; PHYTOCHEMICALS; ULTRASOUND-ASSISTED EXTRACTION;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AMYLASE; ANTIDIABETIC AGENT; ANTIOXIDANT; CAFFEIC ACID; CAPSAICIN; CAPSICUM OLEORESIN; CAROTENOID; CATECHIN; CATECHOL; DIHYDROCAPSAICIN; FERULIC ACID; FLAVONOID; GALLIC ACID; GUAIACOL; META CRESOL; METHANOL; OLEORESIN; ORTHO CRESOL; P COUMARIC ACID; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; QUERCETIN; SYRINGOL; UNCLASSIFIED DRUG; VANILLIN; WATER; OLEORESINS; PLANT EXTRACT;

ANTIDIABETIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CAPSICUM ANNUUM; CAPSICUM CHINENSE; CAPSICUM FRUTESCENS; CONTROLLED STUDY; DRUG EFFECT; DRUG INHIBITION; DRUG SCREENING; ENZYME ACTIVITY; ENZYME INHIBITION; EXTRACTION; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; PRIORITY JOURNAL; ANTAGONISTS AND INHIBITORS; CHEMISTRY; PEPPER; SPECIES DIFFERENCE;

ALPHA-AMYLASES; ANTIOXIDANTS; CAPSICUM; CAROTENOIDS; FLAVONOIDS; HYPOGLYCEMIC AGENTS; PHENOLS; PLANT EXTRACTS; SPECIES SPECIFICITY;

EID: 84995969769     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2016.08.018     Document Type: Article

References (65)

1. Wahyuni, Y., Ballester, A.-R., Sudarmonowati, E., Bino, R.J., Bovy, A.G., Secondary metabolites of Capsicum species and their importance in the human diet. J. Nat. Prod. 76 (2013), 783–793.
2. Giuffrida, D., Dugo, P., Torre, G., Bignardi, C., Cavazza, A., Corradini, C., Dugo, G., Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage. Food Res. Int. 65 (2014), 163–170.
3. Santos, P., Aguiar, A.C., Barbero, G.F., Rezende, C.A., Martínez, J., Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound. Ultrason. Sonochem. 22 (2015), 78–88.
4. Cai, Y., Luo, Q., Sun, M., Corke, H., Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 74 (2004), 2157–2184.
5. Miliauskas, G., Venskutonis, P.R., van Beek, T.A., Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem. 85 (2004), 231–237.
6. Reddy, K.K., Ravinder, T., Prasad, R.B.N., Kanjilal, S., Evaluation of the antioxidant activity of capsiate analogues in polar, nonpolar, and micellar media. J. Agric. Food Chem. 59 (2011), 564–569.
7. Tag, H.M., Kelany, O.E., Tantawy, H.M., Fahmy, A.A., Potential anti-inflammatory effect of lemon and hot pepper extracts on adjuvant-induced arthritis in mice. J. Basic Appl. Zool. 67 (2014), 149–157.
8. Chinn, M.S., Sharma-Shivappa, R.R., Cotter, J.L., Solvent extraction and quantification of capsaicinoids from Capsicum chinense. Food Bioprod. Process. 89 (2011), 340–345.
9. Barbero, G.F., Molinillo, J.M.G., Varela, R.M., Palma, M., Macías, F.A., Barroso, C.G., Application of Hansch's model to capsaicinoids and capsinoids: a study using the quantitative structure-activity relationship. A novel method for the synthesis of capsinoids. J. Agric. Food Chem. 58 (2010), 3342–3349.
10. Meghvansi, M.K., Siddiqui, S., Khan, M.H., Gupta, V.K., Vairale, M.G., Gogoi, H.K., Singh, L., Naga chilli: a potential source of capsaicinoids with broad-spectrum ethnopharmacological applications. J. Ethnopharmacol. 132 (2010), 1–14.
11. Singh, T., Chittenden, C., In-vitro antifungal activity of chilli extracts in combination with Lactobacillus casei against common sapstain fungi. Int. Biodeterior. Biodegrad. 62 (2008), 364–367.
12. Iqbal, E., Salim, K.A., Lim, L.B.L., Phytochemical screening, total phenolics and antioxidant activities of bark and leaf extracts of Goniothalamus velutinus (Airy Shaw) from Brunei Darussalam. J. King Saud Univ. Sci. 27 (2015), 224–232.
13. Davis, C.B., Markey, C.E., Busch, M.A., Busch, K.W., Determination of capsaicinoids in Habanero peppers by chemometric analysis of UV spectral data. J. Agric. Food Chem. 55 (2007), 5925–5933.
14. Mueller-Seitz, E., Hiepler, C., Petz, M., Chili pepper fruits: content and pattern of capsaicinoids in single fruits of different ages. J. Agric. Food Chem. 56 (2008), 12114–12121.
15. Boonkird, S., Phisalaphong, C., Phisalaphong, M., Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale. Ultrason. Sonochem. 15 (2008), 1075–1079.
16. Schneider, D.J., Seuß-Baum, I., Schlich, E., Relationship between pungency and food components – a comparison of chemical and sensory evaluations. Food Qual. Prefer. 38 (2014), 98–106.
17. Scoville, W.L., Note on capsicums. J. Am. Pharm. Assoc. 1 (1912), 453–454.
18. Aruna, G., Baskaran, V., Comparative study on the levels of carotenoids lutein, zeaxanthin and β-carotene in Indian spices of nutritional and medicinal importance. Food Chem. 123 (2010), 404–409.
19. Murillo, E., Giuffrida, D., Menchaca, D., Dugo, P., Torre, G., Meléndez-Martinez, A.J., Mondello, L., Native carotenoids composition of some tropical fruits. Food Chem. 140 (2013), 825–836.
20. Daood, H.G., Palotás, G., Palotás, G., Somogyi, G., Pék, Z., Helyes, L., Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers. Food Res. Int. 65 (2014), 231–237.
21. Lee, I.S.L., Boyce, M.C., Breadmore, M.C., Extraction and on-line concentration of flavonoids in Brassica oleracea by capillary electrophoresis using large volume sample stacking. Food Chem. 133 (2012), 205–211.
22. Bae, H., Jayaprakasha, G.K., Jifon, J., Patil, B.S., Extraction efficiency and validation of an HPLC method for flavonoid analysis in peppers. Food Chem. 130 (2012), 751–758.
23. Nilsson, J., Stegmark, R., Åkesson, B., Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing. Food Chem. 86 (2004), 501–507.
24. Stangeland, T., Remberg, S.F., Lye, K.A., Total antioxidant activity in 35 Ugandan fruits and vegetables. Food Chem. 113 (2009), 85–91.
25. Sricharoen, P., Techawongstein, S., Chanthai, S., A high correlation indicating for an evaluation of antioxidant activity and total phenolics content of various chilli varieties. J. Food Sci. Technol. 52 (2015), 8077–8085.
26. Kirschbaum-Titze, P., Hiepler, C., Mueller-Seitz, E., Petz, M., Pungency in paprika (Capsicum annuum). 1. Decrease of capsaicinoid content following cellular disruption. J. Agric. Food Chem. 50 (2002), 1260–1263.
27. Contreras-Padilla, M., Yahia, E.M., Changes in capsaicinoids during development, maturation, and senescence of Chile peppers and relation with peroxidase activity. J. Agric. Food Chem. 46 (1998), 2075–2079.
28. Santamaría, R.I., Reyes-Duarte, M.D., Bárzana, E., Fernando, D., Gama, F.M., Mota, M., López-Munguía, A., Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent. J. Agric. Food Chem. 48 (2000), 3063–3067.
29. Jiao, J., Fu, Y.-J., Zu, Y.-G., Luo, M., Wang, W., Zhang, L., Li, J., Enzyme-assisted microwave hydro-distillation essential oil from Fructus forsythia, chemical constituents, and its antimicrobial and antioxidant activities. Food Chem. 134 (2012), 235–243.
30. Sganzerla, M., Coutinho, J.P., de Melo, A.M.T., Godoy, H.T., Fast method for capsaicinoids analysis from Capsicum chinense fruits. Food Res. Int. 64 (2014), 718–725.
31. Korel, F., Baǧdatlioǧlu, N., Balaban, M.Ö., Hişil, Y., Ground red peppers: Capsaicinoids content, scoville scores, and discrimination by an electronic nose. J. Agric. Food Chem. 50 (2002), 3257–3261.
32. de Aguiar, A.C., dos Santos, P., Coutinho, J.P., Barbero, G.F., Godoy, H.T., Martínez, J., Supercritical fluid extraction and low pressure extraction of Biquinho pepper (Capsicum chinense). LWT – Food Sci. Technol. 59 (2014), 1239–1246.
33. Barbero, G.F., Palma, M., Barroso, C.G., Pressurized liquid extraction of capsaicinoids from peppers. J. Agric. Food Chem. 54 (2006), 3231–3236.
34. Pan, Y., He, C., Wang, H., Ji, X., Wang, K., Liu, P., Antioxidant activity of microwave-assisted extract of Buddleia officinalis and its major active component. Food Chem. 121 (2010), 497–502.
35. Dahmoune, F., Nayak, B., Moussi, K., Remini, H., Madani, K., Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves. Food Chem. 166 (2015), 585–595.
36. Nayak, B., Dahmoune, F., Moussi, K., Remini, H., Dairi, S., Aoun, O., Khodir, M., Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels. Food Chem. 187 (2015), 507–516.
37. Bajer, T., Bajerová, P., Kremr, D., Eisner, A., Ventura, K., Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers. J. Food Compos. Anal. 40 (2015), 32–38.
38. Lianfu, Z., Zelong, L., Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes. Ultrason. Sonochem. 15 (2008), 731–737.
39. Chen, Q.-H., Fu, M.-L., Liu, J., Zhang, H.-F., He, G.-Q., Ruan, H., Optimization of ultrasonic-assisted extraction (UAE) of betulin from white birch bark using response surface methodology. Ultrason. Sonochem. 16 (2009), 599–604.
40. Pan, G., Yu, G., Zhu, C., Qiao, J., Optimization of ultrasound-assisted extraction (UAE) of flavonoids compounds (FC) from hawthorn seed (HS). Ultrason. Sonochem. 19 (2012), 486–490.
41. Xia, Y.-G., Yang, B.-Y., Liang, J., Wang, D., Yang, Q., Kuang, H.-X., Optimization of simultaneous ultrasonic-assisted extraction of water-soluble and fat-soluble characteristic constituents from Forsythiae Fructus using response surface methodology and high-performance liquid chromatography. Pharmacogn. Mag. 10 (2014), 292–303.
42. Dubey, R.K., Singh, V., Upadhyay, G., Pandey, A.K., Prakash, D., Assessment of phytochemical composition and antioxidant potential in some indigenous chilli genotypes from North East India. Food Chem. 188 (2015), 119–125.
43. Maqsood, S., Omer, I., Eldin, A.K., Quality attributes, moisture sorption isotherm, phenolic content and antioxidative activities of tomato (Lycopersicon esculentum L.) as influenced by method of drying. J. Food Sci. Technol. 52 (2015), 7059–7069.
44. Kawee-ai, A., Srisuwun, A., Tantiwa, N., Nontaman, W., Boonchuay, P., Kuntiya, A., Chaiyaso, T., Seesuriyachan, P., Eco-friendly processing in enzymatic xylooligosaccharides production from corncob: Influence of pretreatment with sonocatalytic–synergistic Fenton reaction and its antioxidant potentials. Ultrason. Sonochem. 31 (2016), 184–192.
45. Sricharoen, P., Limchoowong, N., Techawongstien, S., Chanthai, S., A novel extraction method for β-carotene and other carotenoids in fruit juices using air-assisted, low-density solvent-based liquid-liquid microextraction and solidified floating organic droplets. Food Chem. 203 (2016), 386–393.
46. Yoo, K.M., Lee, C.H., Lee, H., Moon, B., Lee, C.Y., Relative antioxidant and cytoprotective activities of common herbs. Food Chem. 106 (2008), 929–936.
47. Miller, G.L., Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31 (1959), 426–428.
48. Tundis, R., Loizzo, M.R., Statti, G.A., Houghton, P.J., Miljkovic-Brake, A., Menichini, F., In vitro hypoglycemic and antimicrobial activities of Senecio leucanthemifolius Poiret. Nat. Prod. Res. 21 (2007), 396–400.
49. Golmohamadi, A., Möller, G., Powers, J., Nindo, C., Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree. Ultrason. Sonochem. 20 (2013), 1316–1323.
50. Songsungkan, J., Chanthai, S., Determination of synergic antioxidant activity of the methanol/ethanol extract of allicin in the presence of total phenolics obtained from the garlic capsule compared with fresh and baked garlic clove. Int. Food Res. J. 21 (2014), 2377–2385.
51. Sripakdee, T., Sriwicha, A., Jansam, N., Mahachai, R., Chanthai, S., Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice. Int. Food Res. J. 22 (2015), 618–624.
52. Yan, J.-K., Wang, Y.-Y., Ma, H.-L., Wang, Z.-B., Ultrasonic effects on the degradation kinetics, preliminary characterization and antioxidant activities of polysaccharides from Phellinus linteus mycelia. Ultrason. Sonochem. 29 (2016), 251–257.
53. Dias, A.L.B., Arroio Sergio, C.S., Santos, P., Barbero, G.F., Rezende, C.A., Martínez, J., Effect of ultrasound on the supercritical CO2 extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L. var. pendulum). Ultrason. Sonochem. 31 (2016), 284–294.
54. Sicaire, A.-G., Vian, M.A., Fine, F., Carré, P., Tostain, S., Chemat, F., Ultrasound induced green solvent extraction of oil from oleaginous seeds. Ultrason. Sonochem. 31 (2016), 319–329.
55. Vardanega, R., Santos, D.T., De Almeida, M.A., Intensification of bioactive compounds extraction from medicinal plants using ultrasonic irradiation. Pharmacogn. Rev. 8 (2014), 88–95.
56. Saleh, I.A., Vinatoru, M., Mason, T.J., Abdel-Azim, N.S., Aboutabl, E.A., Hammouda, F.M., A possible general mechanism for ultrasound-assisted extraction (UAE) suggested from the results of UAE of chlorogenic acid from Cynara scolymus L. (artichoke) leaves. Ultrason. Sonochem. 31 (2016), 330–336.
57. Vinatoru, M., An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrason. Sonochem. 8 (2001), 303–313.
58. Scalzo, J., Politi, A., Pellegrini, N., Mezzetti, B., Battino, M., Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition 21 (2005), 207–213.
59. Sweat, K.G., Broatch, J., Borror, C., Hagan, K., Cahill, T.M., Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chem. 210 (2016), 606–612.
60. Sora, G.T.S., Haminiuk, C.W.I., da Silva, M.V., Zielinski, A.A.F., Gonçalves, G.A., Bracht, A., Peralta, R.M., A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics. J. Food Sci. Technol. 52 (2015), 8086–8094.
61. Maokam, C., Techawongstien, S., Chanthai, S., Determination of major and minor capsaicinoids in different varieties of the Capsicum fruits using GC-MS and their inhibition effect of the chilli extract on α-amylase activity. Int. Food Res. J. 21 (2014), 2237–2243.
62. Al Othman, Z.A., Ahmed, Y.B.H., Habila, M.A., Ghafar, A.A., Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography. Molecules 16 (2011), 8919–8929.
63. Teixeira, R.S.S., da Silva, A.S.A., Ferreira-Leitão, V.S., Bon, E.P.D.S., Amino acids interference on the quantification of reducing sugars by the 3,5-dinitrosalicylic acid assay mislead carbohydrase activity measurements. Carbohydr. Res. 363 (2012), 33–37.
64. Perla, V., Nimmakayala, P., Nadimi, M., Alaparthi, S., Hankins, G.R., Ebert, A.W., Reddy, U.K., Vitamin C and reducing sugars in the world collection of Capsicum baccatum L. genotypes. Food Chem. 202 (2016), 189–198.
65. Barapatre, A., Aadil, K.R., Tiwary, B.N., Jha, H., In vitro antioxidant and antidiabetic activities of biomodified lignin from Acacia nilotica wood. Int. J. Biol. Macromol. 75 (2015), 81–89.