Biological activities of volatile extracts from two varieties of Habanero pepper (<i>Capsicum chinense</i> Jacq.)

Sosa-Moguel, Odri; Pino, Jorge A.; Ayora-Talavera, Guadalupe; Sauri-Duch, Enrique; Cuevas-Glory, Luis

doi:10.1080/10942912.2017.1397694

Cited by 28 publications

(17 citation statements)

References 30 publications

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“…There is a current great interest in exporting this crop as a whole dehydrated product to the USA and Europe, where it is becoming an important source of extractable oleoresin. Pepper fruits and its derivatives are also commercialized worldwide as condiments, additives, and as the lachrymatory agent in pepper sprays; as well as a fungicidal and cytotoxic agent [30].…”

Section: Introductionmentioning

confidence: 99%

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

et al. 2020

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Interest in the consumption of the fruits of pepper (Capsicum spp.) is not only due to its organoleptic characteristics, but also due to its bioactive compounds content, which are reported to provide essential benefits to human health. However, the amount and diversity of these compounds in each fruit specimen depend on its genotype and on a number of environmental factors. This work describes the quantitative ultra-high-performance liquid chromatography coupled to photodiode-array (UHPLC-PDA) analysis of the capsinoids content in four varieties of pepper (‘Habanero’, ‘Habanero Roxo’, ‘Bode’, and ‘Malagueta’) grown until different development stages in a greenhouse under controlled conditions. In all the varieties analyzed, capsiate was the only capsinoid found. The accumulation of capsiate, in all the pepper varieties, started from the 10th to the 20th day post-anthesis (dpa), and increased during the first days (between the 20th and the 27th dpa). From that moment a drastic reduction took place until the end of the ripening stage, except for ‘Bode’ peppers, where the capsiate content increased from the first harvest point on the 20th dpa up to the 76th dpa. The capsiate accumulation patterns over the development of the fruit has been related to the capsaicionoids accumulation patterns in the same samples of the four varieties of pepper. According to our results, the content evolution of both families of compounds will vary depending on each fruit’s genotype, as well as on environmental conditions. No clear trends have been established and, therefore, an in-depth analysis under controlled conditions should be carried out.

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Section: Introductionmentioning

confidence: 99%

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

et al. 2020

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“…The antimicrobial effect of LPVC could be explained by the presence of a high level of the sesquiterpene himachalene derivatives, since a positive correlation between these compounds and the antimicrobial activity was proved [ 36 ]. These sesquiterpenes were very common in volatile compounds, especially those extracted from Capsicum chinense , Cedrus atlantica and Cedrus libani [ 37 , 38 , 39 ]. The antimicrobial activity could also be attributed to the presence of some lichen minor components.…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition and In Vitro Antioxidant and Antimicrobial Activities of the Marine Cyanolichen Lichina pygmaea Volatile Compounds

et al. 2022

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Volatile compounds from the marine cyanolichen Lichina pygmaea, collected from the Moroccan Atlantic coast, were extracted by hydrodistillation and their putative chemical composition was investigated by gas chromatography coupled to mass spectrometry (GC/MS). Based on the obtained results, Lichina pygmaea volatile compounds (LPVCs) were mainly dominated by sesquiterpenes compounds, where γ-himachalene, β-himachalene, (2E,4E)-2,4 decadienal and α-himachalene were assumed to be the most abundant constituents, with percentage of 37.51%, 11.71%, 8.59% and 7.62%, respectively. LPVCs depicted significant antimicrobial activity against all tested strains (Staphylococcus aureus CCMM B3, Pseudomonas aeruginosa DSM 50090, Escherichia coli ATCC 8739 and Candida albicans CCMM-L4) with minimum inhibitory concentration (MIC) values within the range of 1.69–13.5 mg/mL. Moreover, this LPVC showed interesting scavenging effects on the 2,2-diphenyl-1-picrylhydrazyl radical with an IC50 of 0.21 mg/mL. LPVCs could be an approving resource with moderate antimicrobial potential and interesting antioxidant activity for cosmetics and pharmaceutical applications.

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“…However, habanero pepper has many other bioactive compounds such as carotenoids and phenolic compounds (flavonoids) that provide with a high antioxidant capacity and antimicrobial activity (Nascimento et al, 2014;Núñez-Ramírez et al, 2011;Pérez-Ambrocio et al, 2018). et al, 2013, 2014) and many other using traditional technologies such as maceration, agitation, Soxhlet, and hydro-distillation (Bogusz et al, 2018;Castro-Concha et al, 2014;Chinn et al, 2011;Sosa-Moguel et al, 2018). The former has been developed to reduce time, cost, and energy, whereas the latter are extensively used because they are cheaper, and under some conditions, they display better bioactive compounds extraction than novel technologies (Hernández-Carranza et al, 2019;Vega-Arroy et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of extraction conditions on the antioxidant compounds from habanero pepper ( Capsicum chinense ) and its potential use as antimicrobial

Jattar‐Santiago

Hernández‐Carranza

Ávila‐Sosa

et al. 2022

Food Processing Preservation

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Habanero pepper is a good source of bioactive compounds with antioxidant capacity; however, up to now, some factors for increasing their extraction have not been investigated yet. This research aimed to evaluate the effect of solid‐to‐solvent ratio (1:250, 1:45, and 1:25 w/V), temperature (20, 35, and 50°C), and time (6, 15, and 24 hr) on the extraction of bioactive compounds and antioxidant capacity from habanero pepper following a Box–Behnken design. The optimal extract was evaluated in its capsaicinoids content by HPLC and as an antimicrobial against two foodborne pathogens. The response surface models adequately adjusted (R2 > .75) experimental data of bioactive compounds extraction from habanero pepper in the ranges of the variables proposed. Extract obtained under the optimal conditions (1:250 w/V, 50°C, and 24 hr) contains 1,617.9 mg/100 g and 628.0 mg/100 g of capsaicin and dihydrocapsaicin, respectively, showing a reduction of 1.23 ± 0.14 and 2.37 ± 0.10 log cycles for S. Typhimurium and S. aureus, respectively. Novelty impact statement Extraction of bioactive compounds from natural sources is currently on the rise. However, regardless the use of traditional or novel extraction technologies is necessary for the evaluation of factors that may affect the yield of bioactive compounds extraction. Habanero pepper is a well‐known source of bioactive compounds with antimicrobial and antioxidant properties. However, until the moment, the effect of factors, such as temperature, time, solid‐to‐solvent ratio, etc., has been scarcely studied. Thus, this study may be a good starting point for future research on the extraction of bioactive compounds from the habanero pepper and find potential applications in food, biotechnological, pharmaceutical, among other industries.

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Biological activities of volatile extracts from two varieties of Habanero pepper (Capsicum chinense Jacq.)

Cited by 28 publications

References 30 publications

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages

Chemical Composition and In Vitro Antioxidant and Antimicrobial Activities of the Marine Cyanolichen Lichina pygmaea Volatile Compounds

Effect of extraction conditions on the antioxidant compounds from habanero pepper ( Capsicum chinense ) and its potential use as antimicrobial

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