Nutritive and bioactive compounds in hot fruits of Capsicum annuum L. from Macedonia

Authors

  • Jana Simonovska Department of Food and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Skopje
  • Vesna Rafajlovska Department of Food and Biotechnology, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Skopje
  • Zoran Kavrakovski Faculty of Parmacy, Ss.Cyril and Methodius University, Skopje
  • Marija Srbinoska Scientific Tobacco Institute, University St. Kliment Ohridski, Bitola

DOI:

https://doi.org/10.20450/mjcce.2014.391

Keywords:

Capsicum annuum L., chemical composition, macro and microelements, capsanthin, capsaicinoids

Abstract

In the pericarp, placenta and seed of red hot pepper fruits (Capsicum annuum L. ssp. microcarpum longum conoides convar. Horgoska), the quantity of proteins, minerals, cellulose and reductive sugars, as well as the quantity of capsaicinoids and carotenoids was determined.

The protein content in pericarp, seed and placenta was 14.13%, 20.88%, and 25.19% from the total dry matter weight (DM), respectively. The pericarp was the richest in cellulose (26.37% DM) compared to the cellulose content in the seed (22.66% DM) and pericarp (15.05% DM). The average quantity of potassium and magnesium in seed was 5209 and 4176 mg kg-1 DM. The largest quantity of coloured substances expressed in the capsanthin content (0.42 g 100 g-1 DM) was determined in pericarp. Capsaicin content in DM weight of pericarp, seed and placenta was 5.38 mg g-1, 2.36 mg g-1 and 10.48 mg g-1, respectively. The Scoville hot value of 109 923 SHU calculated in the pericarp revealed that this pepper variety can be qualified as very pungent. The high contents of total capsaicinoids in the placenta (16.91 mg g-1 DM) and in the seed, (3.51 mg g-1 DM) were determined. Although are designated as not edible parts of hot red pepper fruits, placenta and seed are promising source for obtaining of valuable nutritive and biological compounds confirmed by the results of this study.

References

V.S. Govindarajan, M.N. Sathyanarayana, Capsicum: Production, technology, chemistry and quality; Part V. Impact on physiology, nutrition & metabolism, structure, pungency, pain and desensitisation sequences, CRC Cri. Rev. Food Sci. Nutr., 29, 435–474 (1991).

J.S. Pruthi, Chemistry and Quality Control of Capsicum and Capsicum products, in: Capsicum, genus Capsicum, A.K. De (Eds), Taylor and Francis, London and New York, 2003, pp. 25–70.

T.J. Zachariah, P. Gobinath, Paprika and Chili, in: Chemistry of Spices, V.A. Parthasarathy, B. Chempakam, T.J. Zachariah (Eds), CAB International, Wallingford, UK, 2008, pp. 260–286.

O. Aniel Kumar, S. Subba Tata, Ascorbic acid contents in chili peppers (Capsicum L.), Not. Sci. Biol., 1(1), 50–52 (2009).

O. Aniel Kumar, R.S. Appa, S. Subba Tata, Phenolic quantification in some genotypes of Capsicum annuum L., J. Phytol., 2(6), 87–90 (2010).

S.S. Pawar, N.V. Bharude, S.S. Sonone, R.S. Deshmukh, A.K. Raut, A.R. Umarkar, Chillies as food, spice and medicine: a perspective, Int. J. Pharm. Bio. Sci., 1(3), 311–318 (2011).

S. De Marino, M. Iorizzi, F. Zollo, Antioxidant activity and biological properties of phytochemicals in vegetables and spices (Capsicum, Laurus, Foeniculum), Elec. J. Env. Agricul. Food Chem., 7(10), 3174–3177 (2008).

E. Alvarez-Parrilla, A.L. De La Rosa, R. Amarowicz, F. Shahidi, Antioxidant activity of fresh and processed jalapeño and serrano peppers, J. Agric. Food Chem., 59, 163–173 (2011).

I. Guzman, P.W. Bosland, M.A. O’Connell, Heat, Color, and Flavor Compounds in Capsicum Fruit, in: The Biological Activity of Phytochemicals, Recent Advances in Phytochemistry 41, D.R. Gang (Eds), Springer Science+Business Media, Springer: New York, Dordrecht, Heidelberg, London, 2011, pp. 109–126.

C.B Davis, C.E. Markey, M.A. Busch, K.W. Busch, Determination of capsaicinoids in habanero peppers by chemometric analysis of UV spectral data, J. Agric. Food Chem., 55, 5925–5933 (2007).

H. Knotkova, M. Pappagallo, A. Szallasi, Capsaicin (TRPV1 agonist) therapy for pain relief: farewell or revival, Clin. J. Pain, 24(2), 143–154 (2008).

M. de Lourdes Reyes-Escogido, E.G. Gonzalez-Mondrago, G. Vazquez-Tzompantzi, Chemical and pharmacological aspects of capsaicin, Molecules, 16, 1253–1270 (2011).

M.P.G.M. Lejeune, E.M.R. Kovacs, M.S. Westerterp-Plantenga, Effect of capsaicin on substrate oxidation and weight maintenance after modest body-weight loss in human subjects, Br. J. Nutr. 90, 651–659 (2003).

H.C. Reinbach, A. Smeets, T. Martinussen, P. Moller, S. Westerterp-Plantenga, Effects of capsaicin, green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and positive energy balance, Clin. Nutr., 28, 260–265 (2009).

P. Wang, D. Liu, Z. Zhu, Transient receptor potential vanilloid type-1 channel in cardiometabolic protection, J. Korean Soc. Hyperten., 17(2), 37–47 (2011).

K. Chaiyasit, W. Khovidhunkit, S. Wittayalertpanya, Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level, J. Med. Assoc. Thai., 92(1), 108–113 (2009).

C.C. Uzoh, V. Kumar, A.G. Timoney, The use of capsaicin in loin pain-haematuria syndrome, BJU Int., 103, 236–239 (2008).

S. Kurita, E. Kitagawa, C. Kim, Y. Momose, H. Iwahashi, Studies on the antimicrobial mechanism of capsaicin using yeast DNA microarray, Biosci. Biotechnol. Biochem., 66, 532–536 (2002).

F.B Xing, G.X. Cheng, K.K. Yi, Study on the antimicrobial activities of the capsaicin microcapsules, J. Appl. Polym. Sci., 102(2), 1318–1321 (2006).

T. Singh, C. Chittenden, In-vitro antifungal activity of chilli extracts in combination with Lactobacillus casei against common sapstain fungi, Int. Biodeter. Biodegr., 62(4), 364–367 (2008).

E.J. Mendelson, K.B. Tolliver, L.K. Delucchi, J.B. Matthew, C.K.F. Wilson-Harris, P.G. Galloway, P. Berger, Capsaicin, an active ingredient in pepper sprays, increases the lethality of cocaine, Forensic Toxicol., 28, 33–37 (2010).

M. González, E. Castaño, E. Avila, E. González de Mejía, Effect of capsaicin from red pepper (Capsicum sp.) on the deposition of carotenoids in egg yolk, J. Sci. Food Agr., 79, 1904–1908 (1999).

A. Őzer, H. Erdost, B. Zik, Histological investigations on the effects of feeding a diet containing red hot pepper on the reproductive organs of the chicken, Phytother. Res., 19(6), 501–505 (2005).

J. Jaswir, D. Noviendri, R.F Hasrini, F. Octavianti, Carotenoids: Sources, medicinal properties and their application in food and nutraceutical industry, J. Med. Plants Res., 5(33), 7119–7131 (2011).

K. Sanatombi, G.J. Sharma, Capsaicin content and pungency of different Capsicum spp. cultivars, Not. Bot. Horti Agrobo., 36(2), 88–90 (2008).

L. Nowaczyk, Technological characteristics of fruit as an average of 25 soft-flesh Capsicum spp. Genotypes, Herba Polon., 57(2), 38-44 (2011).

S.B. Mansour-Gueddes, N. Tarchoun, S.I. Maaouia-Houimli, S. Saguem, Capsaicinoids content in four Tunisian hot pepper varieties grown in an open field (Capsicum annuum L.), Continental J. Agronomy, 6(1), 8–13 (2012).

M.J. Rahman, H. Inden, Effect of nutrient solution and temperature on capsaicin content and yield contributing characteristics in six sweet pepper (Capsicum annuum L.) cultivars, J. Food, Agri. Environ., 10(1), 524–529 (2012).

AOAC. Official methods of analysis. 16th Eds. Association of Official Analytical Chemists, Inc. Washington, USA, 1995, pp. 780.

J. Trajković, J. Baras, M. Mirić, S. Šiler, Analize Životnih Namirinica, Tehnološko-metalurški fakultet, Beograd, Serbia, 1983, pp. 168–169.

D. Hornero-Méndez, R. Gómez-Ladrón de Guevara, M.I. Ménguez-Mosquera, Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening, Cultivar selection for breeding, J. Agric. Food Chem., 48, 3857–3864 (2000).

P.H. Todd, M.G. Bensinger, T. Biftu, Determination of pungency due to capsicum by gas-liquid chromatography, J. Food Sci., 42, 660–665 (1977).

M. Ozgur, T. Ozcan, A. Akpinar-Bayizit, L. Yilmaz-Ersan, Functional compounds and antioxidant properties of dried green and red peppers, Afr. J. Agric. Res., 6(25), 5638–5644 (2011).

Y. Ku, S. Choi, The composition of foods. The Scientific Technology of Kimchi, Korean Institute of Food Development (Eds), Seoul, Korea, 1990, pp. 33–34.

I.G. Troconis-Torres, M. Rojas-López, C. Hernández-Rodríguez, L. Villa-Tanaca, I.E. Maldonado-Mendoza, L. Dorantes-Álvarez, D. Tellez-Medina, E.M. Jaramillo-Flores, Biochemical and molecular analysis of some commercial samples of chilli peppers from Mexico, J. Biomed. Biotechnol., Article ID 873090, doi: 10.1155/2012/873090, (2012).

M. Rodríguez-Maturino, A. Valenzuela-Solorio, R. Troncoso-Rojas, D. González-Mendoza, O. Grimaldo-Juarez, M. Aviles-Marin, L. Cervantes-Diaz, Antioxidant activity and bioactive compounds of Chiltepin (Capsicum annuum var. glabriusculum) and Habanero (Capsicum chinense): A comparative study, J. Med. Plants Res., 6(9), 1758–1763 (2012).

J.H. Lee, T.H. Sing, K.T. Lee, M.R. Kim, Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder, J. Food Sci., 69(8), 585–592 (2004).

H.H. Orak, M. Demirci, Effect of different blanching methods and period of frozen storage on enzyme activities and some quality criterias of hot and sweet red pepper (Capsicum annuum L.), Pak. J. Biol. Sci., 8(4), 641–648 (2005).

A.A.H. Gibbs, W.L. O`Garro, Capsaicin content of West Indies hot pepper cultivars using colorimetric and chromatographic techniques, HortScience, 39(1), 132–135 (2004).

G.F. Antonious, T. Berke, R.L. Jarret, Pungency in Capsicum chinense: Variation among countries of origin, J. Environ. Sci. Health Part B, 44, 179–184 (2009).

Z.A.A. Othman, Y.B.H. Ahmed, M.A. Habila, A.A. Ghafar, Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography, Molecules, 16, 8919–8929 (2011).

C.O. Nwokem, E.B. Agbaji, J.A. Kagbu, E.J. Ekanem, Determination of capsaicin content and pungency level of five different peppers grown in Nigeria, New York Sci. J. 3(9), 17–21 (2010).

A. Gahungu, E. Ruganintwali, E. Karangwa, X. Zhang, D. Mukunzi, Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum Chinense) scotch bonnet variety at red stage, Adv. J. Food Sci. Technol., 3(3), 211–218 (2011).

P. López, S. Gorzalczany, C. Acevedo, R. Alonso, G. Ferraro, Chemical study and anti-infl ammatory activity of Capsicum chacoense and C. Baccatum, Rev. Bras. Farmacogn., 22(2), 455–458 (2012).

J. Juangsamoot, C. Ruangviriyachai, S. Techawongstien, S. Chanthai, Determination of capsaicin and dihydrocapsaicin in some hot chilli varieties by RP-HPLC-PDA after magnetic stirring extraction and clean up with C18 cartridge, Int. Food Res. J., 19(3), 1217–1226 (2012).

I. Perucka, M. Materska, Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annuum L., Innov. Food Sci. Emerg. Technol., 2, 189–192 (2001).

W. Kraikruan, S. Sukprakarn, O. Mongkolporn, S. Wasee, Capsaicin and dihydrocapsaicin contents of Thai chili cultivars, Kasetsart J. (Nat. Sci.), 42, 611–616 (2008).

Y. Sung, Y. Chang, N.L. Ting, Capsaicin biosynthesis in water-stressed hot pepper fruits, Bot. Bull. Acad. Sinica, 46, 35–42 (2005).

C.D. Johnson, R.D. Decoteau, Nitrogen and potassium fertility affects Jalapeño pepper plant growth, pod yield, and pungency, HortScience, 31(7), 1119–1123 (1996).

V. Supalkova, H. Stavelikova, S.Krizkova, V. Adam, A. Horna, L. Havel, P. Ryant, P. Babula, R. Kizek, Study of capsaicin content in various parts of pepper fruit by liquid chromatography with electrochemical detection, Acta Chim. Slov., 54, 55–59 (2007).

A. Canto-Flick, E. Balam-Uc, J.J. Bello-Bello, C. Lecona-Guzmán, D. Solís-Marroquín, S. Avilés-Viñas, E. Gómez-Uc, G. López-Puc, N. Santana-Buzzy, Capsaicinoids content in habanero pepper (Capsicum chinense Jacq.): hottest known cultivars, HortScience, 43(5), 1344–1349 (2008).

V.S. Govindarajan, Capsicum production, technology, chemistry, and quality. Part III: Chemistry of the colour, aroma and pungency stimuli, CRC Crit. Rev. Food Sci. Nutr., 24, 254–355 (1986).

E.A. Weiss, Spice Crops, CABI publishing International, New York, 2002, pp. 411.

Downloads

Published

2014-04-17

How to Cite

Simonovska, J., Rafajlovska, V., Kavrakovski, Z., & Srbinoska, M. (2014). Nutritive and bioactive compounds in hot fruits of Capsicum annuum L. from Macedonia. Macedonian Journal of Chemistry and Chemical Engineering, 33(1), 97–104. https://doi.org/10.20450/mjcce.2014.391

Issue

Vol. 33 No. 1 (2014)

Section

Food Chemistry

License

The authors agree to the following licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

  • Adapt — remix, transform, and build upon the material
  • for any purpose, even commercially.
The licensor cannot revoke these freedoms as long as you follow the license terms.

 Under the following terms:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • NonCommercial — You may not use the material for commercial purposes.

Most read articles by the same author(s)