Multivariate optimization of an ultrasound-assisted extraction method of bioactive phenolic compounds in malagueta peppers (Capsicum frutescens)

Evaluation of Phenolic Compounds and Pigments Content in Yellow Bell Pepper Wastes

“…It was tentatively named erigeroflavanone according to Nam et al (2008) who reported it for the first time in flowers of Erigeron annuus attributing it to have protein glycation and aldose reductase inhibitory activity [46]. At 11.15 min (peak 37), a kaempferol derivate with the kaempferol m/z fragment 285 was detected that, according to the PubChem database, was named kaempferol 3-(3"-acetylalpha-L-arabinopyranosyl)-glucoside in concordance with other authors that reported similar compounds in pepper leaves [32]. Moreover, the compound with an m/z of 665 (peak 38) was luteolin-7-(2-O-apiosyl-6-O-malonyl) glucoside as reported previously in Capsicum chinense pepper leaves [33] and sweet red peppers [46].…”

“…This is mainly attributed to the slight differences in the environmental conditions due to the different locations of the culture that can affect the stress or non-stress conditions of the plant and consequently promote the production of different metabolites. Chel-guerrero et al (2021) [49] compared two habanero peppers grown in black and red soils of Yucatán, México, and obtained values of total phenolic compounds ranging from 0.56 to 1.54 mg/g d.w. Dos Anjos et al (2021) [32], in C. frutescens peppers from Brazil, reported a phenolic content from 15 to 17 mg/g d.w. and total flavonoids content from 6.1 to 7.8 mg/g d.w. Guclu et al (2021) [43] found a total phenolic content of 368.77-496.07 µg/g in sweet red pepper samples. The obtained results are in the same range of magnitude as those previously reported by other authors in other pepper samples, and it can be confirmed that the origin and variety significantly affected the content in phenolic compounds.…”

“…Furthermore, the model was verified and did not report significant differences between the observed (11.26 ± 1.71 mg GAE/g d.w.) and predicted value (p < 0.05). [32] optimized the extraction of phenolic compounds by ultrasound bath from malagueta pepper (Capsicum frutescens). They found as optimal conditions 95% methanol, ratio solvent/sample (v/w) 200, and 15 min at 55 • C with a result in the same range of magnitude reported here.…”

Updating the status quo on the extraction of bioactive compounds in agro-products using a two-pot multivariate design. A comprehensive review

“…TPC, TFC, oleuropein, and luteolin-7- O -glucoside yielded 163.69 mg GAE per g, 114.69 mg RE per g, 858.29 μg g −1 , and 21.04 μg g −1 , correspondingly. The antioxidant capacity was ∼238.7 mM TE per g. Other studies, such as malagueta peppers’ bioactive compounds, 125 phenolic from white and black mustard grains, 126 anthocyanin of Prunus mahaleb L. seeds and fruits, 127 and phenolic compounds of Renealmia alpinia 128 have also applied mixture designs.…”

Colour, physicochemical, microbiological and bioactive component quality analysis of peppers in Guizhou

“…Previous studies have shown that caffeic acid, gallic acid, quercetin, catechin, coumaric acid and protocatechuic acid are the main phenolic compounds in peppers (Florinda et al, 2020;Dos Anjos et al, 2021;Rosa-Mart ınez et al, 2021). Therefore, based on the previous literature, the most abundant compounds in peppers were selected to analyze their concentrations in our peppers.…”