CHEMICAL COMPOSITION OF THE PEPPER FRUIT EXTRACTS OF HOT CULTIVARS Capsicum annuum L.
Aneta Wesołowska
West Pomeranian University of Technology, SzczecinDorota Jadczak
West Pomeranian University of Technology, SzczecinMonika Grzeszczuk
West Pomeranian University of Technology, SzczecinAbstract
Hot pepper fruits contain the chemical group of alkaloid compounds called capsaicinoids, which are responsible for the pungency of the Capsicum species. The aim
of our study was to determine the chemical composition as well as the content of capsaicinoids in pepper fruits (Capsicum annuum L.) cultivars ‘Adorno’ and ‘Etna’, which were grown in the north-western Poland in 2009. Capsaicinoids were extracted from dry pepper fruits by solvents (acetone and hexane) and analyzed by GC/MS. The analysis revealed that the major components of the extracts are capsaicin, dihydrocapsaicin and nonivamide (pelargonic acid vanillylamide).
Keywords:
Capsicum, capsaicin, capsaicinoids, oleoresins, GC, MSReferences
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Thomas B.V., Schreiber A.A., Weisskopf C.P., 1998. Simple method for quantitation of capsaicinoids in peppers using capillary gas chromatography. J. Agric. Food Chem., 46, 2655–2663.
Barceloux D.G., 2008. Pepper and Capsaicin (Capsicum and Piper Species). [In:] Medicaltoxicology of natural substances: foods, fungi, medicinal herbs, plants and venomous animals. Wiley (New Jersey), 71–73.
Brossi A., 1984. The alkaloids, Vol. XXIII. Academic Press, Inc., USA, 250–252.
Dewick P.M., 2009. Medicinal natural products: a biosynthesis approach, 3rd edition. Wiley (New Jersey), 405.
Diaz J., Pomar F., Bernal A., Merino F., 2004. Peroxidases and the metabolism of capsaicin in Capsicum annuum L. Phytochemistry Reviews, 3, 141–157.
Eich E., 2008. Solanaceae and Convolvulaceae: Secondary Metabolites. Springer (Germany), 282–292.
Gannett P.M., Nagel D.L., Reilly P.J., Lawson T., Sharpe J., Toth B., 1988. The capsaicinoids: their separation, synthesis, and mutagenicity. J. Org. Chem. 53, 1064–1071.
Hayman M., Kam P.C.A., 2008. Capsaicin: a review of its pharmacology and clinical applications. Current Anaesthesia and Clinical Care 19, 338–343.
Hin L.K., Zain S.M., Abas M.R., Mohd M.A., 2008. Classification of chilli sauces: multivariate pattern recognition using selected GCMS retention time peaks of chilli sauce samples. The Malaysian J. of Analytical Sci. 12 (1), 210–216.
Hui Yiu H., Barta J., 2006. Handbook of fruits and fruits processing. Blackwell Publishing (Iowa, USA), 576–577.
Jaren-Galan M., Nienaber U., Schwartz S.J., 1999. Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide. J. Agric. Food. Chem. 47, 3558–3564.
Jin R., Pan J., Xie H., Zhou B., Xia X., 2009. Separation and Quantitative Analysis of Capsaicinoids in Chili Peppers by Reversed-Phase Argentation LC. Chromatographia, 70 (5–6), 1011.
Madhumathy A.P., Aivazi A.-A., Vijayan V.A., 2007. Larvicidal efficacy of Capsicum annum against Anopheles stephensi and Culex quinquefasciatus. J. Vet. Borne. Dis. 44, 223–226.
Maillard M.N., Giampaoli R., Hubert M.J., 1997. Analysis of eleven capsaicinoids by reversedphase high performance liquid chromatography. Flavour Fragrance J., 12, 409–413.
Mini C., Vahab M.A., Augustine A., Rajan S., 1998. Standarisation of solvent for chilli Oleoresin extraction. South Indian Horticulture, 46 (3–6), 309–311.
Parthasarathy V. A., Chempkam B., Zachariah T. J., 2008. Chemistry of Spices. CAB International, 270.
Raghavan S., 2007. Handbook of Spices, Seasonings, and Flavorings. CRC Press (USA), 87–91.
Reilly C., Crouch D., Yost G., Fatah A. 2001. Determination of capsaicin, dihydrocapsaicin, and nonivamide by liquid chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry. J. Chromatogr., A, 912, 259–267.
Risch S. J., Ho Ch.-T., 1997. Spices Flavor Chemistry and Antioxidant Properties. American Chemical Soc. (Washington), 98–104.
Sanatombi K., Sharma G.J., 2008. Capsaicin Content and Pungency of Different Capsicum spp. Cultivars. Not. Bot. Hort. Agrobot. Cluj, 36 (2), 89–90.
Schweiggert U., Carle R., Schiber A., 2006. Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Analytica Chimica Acta, 557, 236–244.
Scoville W.L., 1912. Note on Capsicums. J. Am. Pharm. Assoc., 1, 453–454.
Singh S., Jarret R., Russo V., Majetich G., Shimkus J., Bushway R., Perkins B., 2009. Determination of capsaicinoids by HPLC-DAD in Capsicum species. J. Agric. Food Chem., 57, 3452–3457.
Thomas B.V., Schreiber A.A., Weisskopf C.P., 1998. Simple method for quantitation of capsaicinoids in peppers using capillary gas chromatography. J. Agric. Food Chem., 46, 2655–2663.
Aneta Wesołowska
West Pomeranian University of Technology, Szczecin
West Pomeranian University of Technology, Szczecin
Dorota Jadczak
West Pomeranian University of Technology, Szczecin
West Pomeranian University of Technology, Szczecin
Monika Grzeszczuk
West Pomeranian University of Technology, Szczecin
West Pomeranian University of Technology, Szczecin
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