Estimation of capsaicin through scanning densitometry and evaluation of different varieties of capsicum in India

Capsaicinoids in Food: An Update on Pretreatment and Analysis Methods since 2010

Capsaicinoids, whose basic chemical structure is the vanilla amide of n-nonanoic acid, are responsible for chili pepper fruits' spicy flavor (pungency) and multiple pharmacological actions. Capsaicinoids are widely used to produce intense flavor food additives due to their sensory attributes of pungency, aroma, and color. To ensure strict quality control for capsaicinoids and maximize their positive effects, valid and sensitive pretreatment and determination methods are urgently needed. Consequently, this review provides a comprehensive summary of capsaicinoids' preparation and analytical technologies in food samples. Pretreatment techniques mainly include liquid-liquid extraction, solid-phase extraction, solid-phase microextraction, and dispersive solid-phase microextraction, among others. Detection methods include liquid chromatography coupled with different detectors, gas chromatography, electrochemical sensor methods, capillary electrophoresis, etc. Furthermore, the advantages and disadvantages of various pretreatment and analytical methods are compared and discussed. Thus, the present paper has attempted to shed light on novel and traditionalpretreatment methods and determination approaches and provided proper comments about their new developments and applications.

A new N-containing phenolic glycoside from Capsicum annuum L

A new N-containing phenolic glycoside (1) and seven known compounds were isolated from the fruits of Capsicum annuum L. Their structures were elucidated by extensive spectroscopic methods including MS, 1D and 2D NMR (HSQC, HMBC, ¹H-¹H COSY, etc.). The stereo configuration of the new compound was determined by comparison of the experimental and calculated electronic circular dichroism (ECD) spectra. Compounds 1-8 were evaluated in vitro for their cytotoxic activities against HCT-116 cell line using Sulforhodamine B (SRB) assay, and the result showed only compound 6 displayed a weak inhibitory activity against HCT-116 (IC₅₀ = 22.5 ± 3.3 mmol/mL).

Phytochemistry and gastrointestinal benefits of the medicinal spice, Capsicum annuum L. (Chilli): a review

Dietary spices and their active constituents provide various beneficial effects on the gastrointestinal system by variety of mechanisms such as influence of gastric emptying, stimulation of gastrointestinal defense and absorption, stimulation of salivary, intestinal, hepatic, and pancreatic secretions. Capsicum annuum (Solanaceae), commonly known as chilli, is a medicinal spice used in various Indian traditional systems of medicine and it has been acknowledged to treat various health ailments. Therapeutic potential of chilli and capsaicin were well documented; however, they act as double-edged sword in many physiological circumstances. In traditional medicine chilli has been used against various gastrointestinal complains such as dyspepsia, loss of appetite, gastroesophageal reflux disease, gastric ulcer, and so on. In chilli, more than 200 constituents have been identified and some of its active constituents play numerous beneficial roles in various gastrointestinal disorders such as stimulation of digestion and gastromucosal defense, reduction of gastroesophageal reflux disease (GERD) symptoms, inhibition of gastrointestinal pathogens, ulceration and cancers, regulation of gastrointestinal secretions and absorptions. However, further studies are warranted to determine the dose ceiling limit of chilli and its active constituents for their utilization as gastroprotective agents. This review summarizes the phytochemistry and various gastrointestinal benefits of chilli and its various active constituents.