Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers

A review of extraction and quantification of capsaicin and its bio insecticidal activity in food grains

Chili peppers pungent and spicy flavor is caused by capsaicin, which is one of their active components. As well as being an important aspect of fruit quality, the hot sensation is a key attribute linked to members of the Capsicum genus. Extraction is one of the most popular techniques for separating and purifying organic materials, but the technique must be quick, affordable, adaptable, efficient, and high performing. This review formulates the extraction of Capsaicin from chili peppers. The extraction methods used were solvent extraction (SE), ultrasound assisted extraction (UAE), microwave assisted extraction (MAE), enzymatic treatment, supercritical fluid extraction (SFE), solid phase microextraction (SPME), aqueous two phase system (ATPS) and liquid under pressure (PLE). The content of capsaicin in the extract was evaluated by using Thin Layer Chromatography (TLC), Fourier Transform Infrared Spectroscopy (FTIR) and High performance Liquid Chromatography (HPLC). The insecticidal activity of capsaicin in storage insects in food grains for shelf life enhancement and bio availability of capsaicinoids in terms of absorption, distribution, metabolism, and elimination were also discussed.

Capsicum Waste as a Sustainable Source of Capsaicinoids for Metabolic Diseases

Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial, anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties. These compounds are primarily synthesised in the placenta of the fruit and then transported to other vegetative parts. Different varieties of capsicum and chillies contain different capsaicinoid concentrations. As capsicums and chillies are grown extensively throughout the world, their agricultural and horticultural production leads to significant amount of waste generation, in the form of fruits and plant biomass. Fruit wastes (placenta, seeds and unused fruits) and plant biowaste (stems and leaves) can serve as sources of capsaicinoids which can provide opportunities to extract these compounds for development of nutraceutical products using conventional or advanced extraction techniques. Capsaicin and dihydrocapsaicin are two most abundantly found pungent compounds. Considering the health benefits of capsaicinoids, these compounds can help in reducing metabolic disease complications. The development of an advanced encapsulation therapy of safe and clinically effective oral capsaicinoid/capsaicin formulation seem to require evaluation of strategies to address challenges related to the dosage, limited half-life and bioavailability, adverse effects and pungency, and the impacts of other ligands antagonising the major capsaicinoid receptor.

Optimal Extraction Process and In Vivo Anti-Inflammatory Evaluation of High Purity Oily Capsicum Oleoresin for Pharmaceutical Applications

Recently, plant-derived anti-inflammatory products have received an increasing attention from researchers due to their excellent in vivo activity with limited side effects. Therefore, the extraction of natural active compounds from the plant with high purity for use in anti-inflammatory formulations is required. In this study, oily Capsicum oleoresin (OCO) was extracted from Capsicum frutescens L. in ethanol by the ultrasound-assisted extraction technique, followed by a centrifugation step for a high purity OCO extract, which can be applied to develop anti-inflammatory formulations. The impact of various conditions (ethanol concentration, sonicating temperature, extraction time, solvent-to-sample ratio, and extraction repetition) on the efficiency of the extraction process was investigated. The results showed that the optimized conditions for the high yield of OCO were 95% ethanol, 50-60°C, 60 minutes, solvent-to-sample ratio of 5 : 1 ml/g, and one extraction repetition, followed by centrifuging at 5000 rpm in 2 hours. Then, the purity and in vivo anti-inflammatory activities of the obtained OCO was then determined by using the HPLC method and carrageenan-induced mice paw edema model, respectively. The purity of OCO was determined as 3.408 mg capsaicin per gram of Capsicum powder; meanwhile, its anti-inflammatory effect value was approximate to that of the commercial drug diclofenac after 48 hours of treatment. The high purity OCO prepared by this low-cost and ecofriendly extraction process would be a promising material for anti-inflammatory formulations.

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.

Forensic analysis of hand-written documents using laser-induced breakdown spectroscopy (LIBS) and chemometrics

With the use of Laser Induced Breakdown Spectroscopy (LIBS), fast and semi non-destructive elemental analysis of ball-point pen writings has been performed directly from paper surfaces, aiming to obtain maximum differentiation between pens with a minimum number of pulses. The instrumental variables, the delay time, laser pulse energy and number of pulses per point, were evaluated through factorial design and optimum values were obtained through a quadratic regression model. Several atomic emission lines were tested as fingerprints in order to improve the differentiation between the tested inks and the range of 212-228 and 324-328 nm, which corresponds to Cu emission, demonstrated to be the best alternative as a discriminatory factor for two pens of the same color. However, the background contribution of cheque paper limited the multielement profile of the technique. Seventeen different pens were analyzed. Principal Component Analysis (PCA) treatment was used to classify the samples in clusters and to assemble hyperspectral images in order to obtain visual differentiation of the inks in a scores map. The results obtained by LIBS analysis were verified by microwave-assisted digestion of inks and analysis by ICP OES. Lastly, a real situation test was conducted where a forged document was analyzed by the proposed methodology as an alternative to distinguish between two inks of the same color, originating from different pens. For this proof of concept study, seventeen samples were evaluated, but further studies related to heterogeneity between pulses and samples should be carried out.

Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals

The hot chili pepper industry represents one of the most important staple foods in Mexico and many Asian countries. Nowadays, large amounts of waste materials are produced from the pepper supply chain that could be used as a source to obtain nutraceuticals. Among the most common and important bioactive compounds contained in pepper residues are the capsaicinoids, which are the responsible of the pungency of the pepper. Capsaicinoids, mainly capsaicin, may ameliorate obesity, gastric disorder, diabetes, cardiovascular diseases, cancer, rhinitis, asthma, immune system diseases, and important viral diseases as the recent COVID-19. The aim of this review is to review the industrial process for the extraction of capsaicinoids ingredients from pepper residues and to examine the relation of the capsaicin and other chili pepper phytochemicals to prevent and treat chronic diseases explained through the key role of the TRPV1 receptor. The extraction and incorporation of these compounds into nutraceutical formulations depend mainly on the development of new methods to improve not only the yield of a particular compound but the validation of the bioactivity and phytochemical characterization.

Capsaicinoid nonivamide improves nonalcoholic fatty liver disease in rats fed a high-fat diet

Nonalcoholic fatty liver disease (NAFLD) is a chronic disease that causes morbidity associated with metabolic syndrome. NAFLD is a worldwide problem and represents a major cause of liver injury, which can lead to liver cell death. We investigated the effects of nonivamide (pelargonic acid vanillylamide, PAVA; 1 mg/kg) and rosuvastatin (RSV; 10 mg/kg) on hepatic steatosis induced by a high-fat diet (HFD). Male Sprague-Dawley rats were fed a HFD for 16 weeks then received PAVA or RSV for 4 additional weeks. We examined the metabolic parameters, function, fat content, histological alterations, reactive oxygen species production, and apoptotic cell death of the liver, in addition to the expression of the following important molecules: transient receptor potential cation channel subfamily V member 1 (TRPV1) phosphorylation of sterol regulatory element binding protein (pSREBP-1c/SREBP-1c), total and membrane glucose transporter 2 (GLUT2), 4-hydroxynonenal (4-HNE), and cleaved caspase-3. HFD-induced hepatic steatosis was associated with significantly increased morphological disorganization, injury markers, oxidative stress, lipid peroxidation, and apoptosis. However, metabolic dysfunction and hepatic injury were reduced by RSV and PAVA treatment. PAVA regulated lipid deposition, improved insulin resistance, and decreased oxidative stress and apoptotic cell death. Therefore, PAVA represents a promising therapeutic approach for treating metabolic disorders in patients with NAFLD.

Pressurized hot water extraction of hydrosable tannins from Phyllanthus tenellus Roxb

Background

Safety, environmental and economic setbacks are driving industries to find greener approaches to extract bioactive compounds from natural resources. Pressurized hot water extraction (PHWE) is among the solvent free and efficient methods for extracting bioactive compounds.

Experimental

In this study, the suitability of PHWE for extracting bioactive compounds such as phenolics, hydrolysable tannins and flavonoids from Phyllanthus tenellus was investigated by UPLC-qTOF-MS.

Results

Solvent properties of water are significantly increased through imposing temperature at 121 °C and pressure at 15 p.s.i. Pressurized hot water extraction obtained 991-folds higher hydrolysable tannins than methanol extraction.

Conclusion

The extraction yields of hydrolysable tannins with PHWE was almost double of absolute methanol extraction.

Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

BACKGROUND

Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers.

RESULTS

Capsaicin, dihydrocapsaicin, total phenolic compounds and antioxidant activity were investigated in extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C. baccatum var. pendulum, in two different harvest years and at two ripening stages. The bioactive compound content was dependent on harvest year, and changes in the concentration profiles were found for capsaicin. Mature fruits of C. chinense harvested in the first year had the highest capsaicin concentration (2.04 mg g^-1 fresh pepper), and mature fruits of C. frutescens harvested in the same first year had the highest dihydrocapsaicin content (0.95 mg g^-1 fresh pepper). Mature fruits of C. frutescens harvested in the first year showed the major total phenolic compound content (2.46 mg g^-1 fresh pepper). The total phenolic compound content was directly related to antioxidant activity.

CONCLUSION

Our results suggest that phenolic compounds significantly contribute to the antioxidant activity of the investigated peppers. Also, these data add valued novel information that enhances current knowledge of Brazilian pepper fruits. © 2017 Society of Chemical Industry.

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

Due to its wide use in nutritional therapy, a capsicum oleoresin extraction from hot chilli pepper was optimized using ultrasound assisted extraction. Under optimal conditions, a 0.1g sample in 10mL of a 20% water in methanol solution was extracted at 50°C for 20min to remove phytochemicals consisting of oleoresin, phenolics, carotenoids, flavonoids, capsaicinoids (pungency level), reducing sugars. Antioxidant and antidiabetic activities of the crude extracts from 14 chilli pepper varieties were examined. The antioxidant and antidiabetic activities of some phenolic compounds were also tested individually. The results showed that these chilli pepper samples are a rich source of phytochemicals with antioxidant and antidiabetic activities. High antioxidant activity of the extracts was evaluated using the 2,2-diphenyl-1-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine dihydrochloride, 2,2'-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) and ferric ion reducing antioxidant power assays. The crude extracts had a lower level of sugars induced by the inhibitory effect of α-amylase activity. Thus, their enzymatic inhibitory effect might have resulted from a synergism among the phytochemicals concerned. Therefore, a diet with this type of food may have beneficial health effects.

Extraction, bioavailability, and bioefficacy of capsaicinoids

Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported such as pain relief, antiinflammation, anticancer, cardioprotection, as well as weight loss. In this paper, the extraction methods and bioavailability of capsaicinoids are reviewed and discussed. In addition, the pharmacological effects and their underlying mechanisms are also studied.

Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers

Two ultrasonic systems were compared with different settings for extraction of capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin) from chili peppers. The first system was ultrasonic homogenizer using an ultrasonic probe operating at a working frequency of 20 kHz, with variable setting of power output. The second one was ultrasonic cleaner operating at a working frequency of 35 kHz, with fixed power output of 50 W. Determination of the optimum extraction procedures was performed by comparison of the extraction yields. Content of capsaicinoids was determined by high-performance liquid chromatography-mass spectrometry (HPLC-MS). Optimization studies of extractions by both ultrasonic systems were performed. Ten various real samples of chili underwent optimum extraction conditions in both ultrasonic systems. The results were compared with each other and to a conventional Soxhlet extraction. The ultrasonic methods provide the higher extraction efficiency and simple and straightforward operation. System working at higher power of ultrasound resulted in higher extraction yields. An application of ultrasonic system working at lower frequency of ultrasonic waves is slightly advantageous.

Optimizing Mass Spectrometry Analyses: A Tailored Review on the Utility of Design of Experiments

Mass spectrometry (MS) has emerged as a tool that can analyze nearly all classes of molecules, with its scope rapidly expanding in the areas of post-translational modifications, MS instrumentation, and many others. Yet integration of novel analyte preparatory and purification methods with existing or novel mass spectrometers can introduce new challenges for MS sensitivity. The mechanisms that govern detection by MS are particularly complex and interdependent, including ionization efficiency, ion suppression, and transmission. Performance of both off-line and MS methods can be optimized separately or, when appropriate, simultaneously through statistical designs, broadly referred to as "design of experiments" (DOE). The following review provides a tutorial-like guide into the selection of DOE for MS experiments, the practices for modeling and optimization of response variables, and the available software tools that support DOE implementation in any laboratory. This review comes 3 years after the latest DOE review (Hibbert DB, 2012), which provided a comprehensive overview on the types of designs available and their statistical construction. Since that time, new classes of DOE, such as the definitive screening design, have emerged and new calls have been made for mass spectrometrists to adopt the practice. Rather than exhaustively cover all possible designs, we have highlighted the three most practical DOE classes available to mass spectrometrists. This review further differentiates itself by providing expert recommendations for experimental setup and defining DOE entirely in the context of three case-studies that highlight the utility of different designs to achieve different goals. A step-by-step tutorial is also provided.