2014
DOI: 10.3390/molecules19045434
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Abstract: This paper presents the quantification, antioxidant and antimicrobial activity of capsaicin, dihydrocapsaicin and the flavonoid chrysoeriol isolated from different extracts (hexane and acetonitrile extracts from whole fruit, peel and seed) of Capsicum frutescens (pimenta malagueta). The acetonitrile extract of the seeds, peel and whole fruits contained capsaicin as a major component, followed in abundance by dihydrocapsaicin and chrysoeriol. The antimicrobial activity of the isolated compounds against seven mi… Show more

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Cited by 97 publications
(72 citation statements)
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“…Presenta un follaje más denso y compacto que otras especies de cabe resaltar que los frutos de la mayoría de las especies de capsicum contiene capsicina (8-metil-N-vanillil-6-nonenamida, C18H27NO3) y otros compuestos similares, los cuales están relacionados con su sabor picante [6][7][8][9][10][11] . Por lo cual en este trabajo se caracterizó el fruto de ají tabasco (Capsicum frutescens L), cultivada en el municipio de Ovejas-Sucre (Colombia).…”
Section: Introductionunclassified
“…Presenta un follaje más denso y compacto que otras especies de cabe resaltar que los frutos de la mayoría de las especies de capsicum contiene capsicina (8-metil-N-vanillil-6-nonenamida, C18H27NO3) y otros compuestos similares, los cuales están relacionados con su sabor picante [6][7][8][9][10][11] . Por lo cual en este trabajo se caracterizó el fruto de ají tabasco (Capsicum frutescens L), cultivada en el municipio de Ovejas-Sucre (Colombia).…”
Section: Introductionunclassified
“…Similarly MIC values of 25 μg/ml against B. subtilis, 200-300 μg/ml against E. coli (Molina- Torres et al, 1999), 15 µl/g against Salmonella typhimurium and5-15 µl/g against P. aeruginosa (Careaga et al, 2003) were reported. Capsaicin also possesses inhibitory activity against numerous antibiotic resistant microbial strains (Zeyrek and Oguz, 2005 (Nascimento et al, 2014). The mechanism of antimicrobial activity of capsaicin was evaluated through DNA microarray technology and it was found that capsaicin has a toxic effect against yeast cells and induces their pleiotrophic drug resistance network which expresses genes related to osmotic stress and membrane biosynthesis (Kurita et al, 2002).…”
Section: Antimicrobial Activitymentioning
confidence: 99%
“…Capsaicinoids, including capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin, are the major active components of chili peppers, which not only add spice to the food but also possess potential anticancer (Surh, 2002;Zhang et al, 2003;Oh and Lim, 2009;Choi et al, 2010a;Ghosh and Basu, 2010;Thoennissen et al, 2010;Yang et al, 2010;Jin et al, 2014), antiinflammatory (Lee et al, 2010), antioxidant (Nascimento et al, 2014), antiobesity (Reinbach et al, 2009;Saito and Yoneshiro, 2013), and analgesic (Knotkova et al, 2008) activities. Capsaicin, the most abundant capsaicinoid found in chili peppers, has been shown to bind vanilloid receptors on the cell membranes of various cell types (Jordt and Julius, 2002).…”
Section: Introductionmentioning
confidence: 99%