Identification of ascorbic acid and phytochemical profiles of Scotch Bonnet pepper (Capsicum chinense) using High-Performance Liquid Chromatography-Ultraviolet Detector (HPLC-UV)
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Abstract
Researchers have discovered that red and green scotch peppers are extremely rich in phytochemicals and that these secondary metabolites are connected to several biological processes in the human body. This study aimed to determine the numerous phytochemicals present in scotch pepper seeds, flesh, and red and green varieties. The samples were pulverized after being air-dried. The phytochemicals and ascorbic acid contents were examined using a High-performance Liquid Chromatography-Ultraviolet detector (HPLC-UV). Twelve phytochemicals and ascorbic acid were identified in the flesh and seed of red scotch pepper, with lycopene having the highest content (83.10 mg/kg), the ascorbic acid content of 8.80 mg/kg; moreover, the seed of red scotch pepper revealed twelve phytochemicals and lycopene being the highest content (75.60 mg/kg) and ascorbic acid content of 6.80 mg/kg, furthermore, fourteen phytochemicals were identified in the flesh of red scotch bonnet pepper with lycopene the highest quantity (86.00 mg/kg) and ascorbic content of 10.60 mg/kg. Twelve phytochemicals were identified in the flesh and seed of green scotch bonnet pepper, lycopene (68.70 mg/kg) being the highest content, ascorbic acid content (6.50 mg/kg), twelve phytochemicals were revealed in the flesh of green pepper and lycopene had highest quantity (76.30 mg/kg), in the seed of green pepper, the lycopene content was 68.70 mg/kg. However, it has been shown that capsaicin, dihydrocapsaicin, and lutein concentrations varied, with red scotch pepper flesh having the highest concentration of capsaicin (7.50 mg/kg). The lycopene and ascorbic acid contents of flesh were the highest (86.00 mg/kg) and (10.60 mg/kg). The study's findings showed that red pepper flesh was better than other components that were looked at.
Article Details
Article Details
Keywords
Ascorbic acid, HPLC-UV Detector, Phytochemicals, Scotch Bonnet pepper
References
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Azevedo L, Alves de Lima P.L., Gomes J.C., Stringheta P.C., Ribeiro D.A.& Salvadori D.M. (2007). The differential response related to genotoxicity between eggplant (Solanum melanogena) skin aqueous extract and its main purified anthocyanin (delphinidin) in vivo. Food and chemical toxicology,45(5), 852-858. DOI:10.1016/j.fct.2006.11.004
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Das, S., Teja, K.C., Duary, B., Agrawal, P.K. & Bhattacharya, S.S. (2016). Impact of nutrient management, soil type, and location on the accumulation of capsaicin in Capsicum chinense (Jacq.): one of the hottest chili in the world. Scientia Horticulturae, 213, 354–366. https://doi.org/10.1016/j.scienta.2016.10.041
Dong, X., Li, X., Ding, L., Cui, F., Tang, Z. & Liu, Z. (2014). Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent. LWT - Food Science and Technology, 59(1), 396–402. doi:10.1016/j.lwt.2014.04.051
Fattori, V., Hohmann, M.S., Rossaneis, A.C., Pinho-Ribeiro, F.A. & Verri, W.A. (2016). Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses.Molecules,21(7),844. doi: 10.3390/molecules21070844.
Garcés-Claver, A., Arnedo-Andrés, M. S., Abadía, J., Gil-Ortega, R. & Álvarez-Fernández, A. (2006). Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruits by Liquid Chromatography−Electrospray/Time-of-Flight Mass Spectrometry. Journal of Agricultural and Food Chemistry, 54(25), 9303–9311. doi:10.1021/jf0620261
Giskes, K., Turrell, G., Patterson, C. and Newman, B. (2002). Socio-economic differences in fruits and vegetable consumption among Australian adolescents and adults. Public Health Nutrition, 5(5), 663-669. https://doi.org/10.1079/PHN2002339.
Giuffrida, D., Dugo, P., Torre, G., Bignardi, C., Cavazza, A., Corradini, C.& Dugo G.(2013). Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chem.140(4),794-802. doi: 10.1016/j.foodchem.2012.09.060.
Govindarajan, V.S. & Sathyanarayana, M.N. (1991). Capsicum-production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences. Critical Reviews in Food Science and Nutrition, 29(6),435-74. doi: 10.1080/10408399109527536.
Govindarajan, V.S. (1985). Capsicum production, technology, chemistry, and quality. Part 1: History, botany, cultivation, and primary processing. Critical Reviews in Food Science and Nutrition,22(2), 109-76. doi: 10.1080/10408398509527412.
Hou, D., Kai, K., Li, J., Lin, S., Terahara, S., Wakamatsu., Fujii, M., Young, M.R. & Colburn N. (2004). Anthocyanidins inhibit activator protein 1 activity and cell transformation: structure-activity relationship and molecular mechanisms. Carcinogenesis, 25, 29-36. doi: 10.1093/carcin/bgg184.
Ichiyanagi, T., Rahman, M.M., Kashiwada, Y., Ikeshiro, Y., Shida, Y., Hatano, Y., Matsumoto, H., Hirayama, M., Tsuda, T. & Konishi, T. (2004). Absorption and metabolism of delphinidin 3-O-beta-D-glucopyranoside in rats. Free Radic. Biol. Med. 36(7), 930-937. doi: 10.1016/j.freeradbiomed.2004.01.005.
Ichiyanagi, T., Shida, Y., Rahman, M.M., Sekiya, M., Hatano, Y., Matsumoto, H., Hirayama, M., Konishi, T.& Ikeshiro, Y. (2008). Effect on both aglycone and sugar moiety towards Phase II metabolism of anthocyanins. Food Chem.110(2), 493-500. doi: 10.1016/j.foodchem.2008.02.031.
Kennedy, L.E., Abraham, A., Kulkarni, G., Shettigar, N., Dave, T. & Kulkarni, M. (2021). Capsanthin, a Plant-Derived Xanthophyll: A Review of Pharmacology and Delivery Strategies. AAPS Pharm SciTech. 22(5), 203. doi: 10.1208/s12249-021-02065-z.
Khan, U.M., Sevindik, M., Zarrabi, A., Nami, M., Ozdemir, B., Kaplan, D.N., Selamoglu, Z., Hasan, M., Kumar, M., Alshehri, M.M. & Sharifi-Rad, J. (2021). Lycopene: Food Sources, Biological Activities, and Human Health Benefits. Oxidative Medicine and Cellular Longevity, vol. 2021, Article ID 2713511, 10 pages. https://doi.org/10.1155/2021/2713511.
Liljana, K.G., Sasa, M., Viktorija, M. & Dusan S. (2013). Content of capsaicin extracted from hot pepper (Capsicum annuum ssp. microcarpum L.) and its use as an eco-pesticide. Hemijska Industrija, 67 (4), 671–675.
Liu, P.X., Gao, J., Chen, Y.J, Long, W., Shen, X. & Tang, W.S. (2011). Anticancer activity of total flavonoids isolated from Xianhe Yanling Recipe. Chin. J. Integrated Medicine,17(6):459-63. doi: 10.1007/s11655-011-0644-z.
Miguel, M.G. (2011), Anthocyanins: Antioxidant and/or anti-inflammatory activities. Journal of Applied Pharmaceutical Science 01 (06), 07-15
Natesh, H.N., Abbey, L. & Asiedu, S.K. (2017). An overview of nutritional and antinutritional factors in green leafy vegetables. Horticulture International Journal, 1(2), 58-65. https://doi.org/10.15406/hij.2017.01.00011.
Otitoju, G.T.O., Ene-Obong, H.N. & Otitoju, O. (2014). Macro and micronutrient composition of some indigenous green leafy vegetables in Southeast zone, Nigeria. Journal of Food Processing and Technology, 5, 1000389. https://doi.org/10.4172/2157-7110.1000389.
Patel, K., Jain, A., & Patel, D. K. (2013). Medicinal significance, pharmacological activities, and analytical aspects of anthocyanidins “delphinidin”: A concise report. Journal of Acute Disease, 2(3), 169–178. doi:10.1016/s2221-6189(13)60123-7
Salgado-Roman, M., Botello-Alvarez, E., Rico-Martinez, R., Jimenez-Islas, H., Cardenas-Manriquez, M. & Navarrete-Bolanos, J. L. (2008). Enzymatic treatment to improve extraction of capsaicinoids and carotenoids from chilli (Capsicum annuum) fruits. Journal of Agricultural and Food Chemistry, 56(21), 10012–10018.
Sesso, H. D., Liu, S., Gaziano, J. M. & Buring, J. E. (2003). Dietary lycopene, tomato-based food products, and cardiovascular disease in women. J. Nutr. 133, 2336–2341. doi: 10.1093/jn/133.7.2336
Shipp, J. & Abdel-Aal, E.M. (2010). Food applications and physiological effects of anthocyanins as functional food ingredients. The Open Food Science Journal; 4: 7-22.DOI: 10.2174/1874256401004010007
Sricharoen, P., Lamaiphan, N., Patthawaro, P., Limchoowong, N., Techawongstien, S.& Chanthai, S. ( 2017). Phytochemicals in Capsicum oleoresin from different varieties of hot chili peppers with their antidiabetic and antioxidant activities due to some phenolic compounds. Ultrasonics Sonochemistry, 38, 629-639. doi: 10.1016/j.ultsonch.2016.08.018.
Sweat, K.G., Broatch, J., Borror, C.M., Hagan, K. & Cahill, T.M. (2016). Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chemistry, 210, 606-612. DOI: 10.1016/j.foodchem.2016.04.135.
Ülger, T. G., Songur, A. N., Çırak, O. & Çakıroğlu, F. P. (2018). Role of Vegetables in Human Nutrition and Disease Prevention. InTech. doi: 10.5772/intechopen.77038
Rastija, Vesna & Medić-Šarić, Marica. (2009). QSAR modeling of anthocyanins, anthocyanidins and catechins as inhibitors of lipid peroxidation using three-dimensional descriptors. Medicinal Chemistry Research. 18. 579-588. 10.1007/s00044-008-9151-y. environment: steroids and anti-steroids as high priorities for research. Hum. Ecol. Risk. Assess., 16 (6), pp. 1318-1338.
Amaechi, N.C., Udeogu, E., Okoronkwo, C.U. & Irondi, C.P. (2021) Nutritional and phytochemical profiles of common pepper (Capsicum spp.) foliage consumed as leafy vegetables in Southeast Nigeria. Food Research 5 (5), 136 – 144. https://doi.org/10.26656/fr.2017.5(5).675
Antonio, A. S., Wiedemann, L. S. M. & Veiga Junior, V. F. (2018). The genus Capsicum: a phytochemical review of bioactive secondary metabolites. RSC Advances, 8(45), 25767–25784. doi:10.1039/c8ra02067a.
Azevedo L, Alves de Lima P.L., Gomes J.C., Stringheta P.C., Ribeiro D.A.& Salvadori D.M. (2007). The differential response related to genotoxicity between eggplant (Solanum melanogena) skin aqueous extract and its main purified anthocyanin (delphinidin) in vivo. Food and chemical toxicology,45(5), 852-858. DOI:10.1016/j.fct.2006.11.004
Ballard R.E., McClure J.W., Eshbaugh W.H. & Wilson, K.G. (1970). A chemo systemic study of selected taxa of capsicum. American Journal of Botany, 57, 225-233.
Das, S., Teja, K.C., Duary, B., Agrawal, P.K. & Bhattacharya, S.S. (2016). Impact of nutrient management, soil type, and location on the accumulation of capsaicin in Capsicum chinense (Jacq.): one of the hottest chili in the world. Scientia Horticulturae, 213, 354–366. https://doi.org/10.1016/j.scienta.2016.10.041
Dong, X., Li, X., Ding, L., Cui, F., Tang, Z. & Liu, Z. (2014). Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent. LWT - Food Science and Technology, 59(1), 396–402. doi:10.1016/j.lwt.2014.04.051
Fattori, V., Hohmann, M.S., Rossaneis, A.C., Pinho-Ribeiro, F.A. & Verri, W.A. (2016). Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses.Molecules,21(7),844. doi: 10.3390/molecules21070844.
Garcés-Claver, A., Arnedo-Andrés, M. S., Abadía, J., Gil-Ortega, R. & Álvarez-Fernández, A. (2006). Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruits by Liquid Chromatography−Electrospray/Time-of-Flight Mass Spectrometry. Journal of Agricultural and Food Chemistry, 54(25), 9303–9311. doi:10.1021/jf0620261
Giskes, K., Turrell, G., Patterson, C. and Newman, B. (2002). Socio-economic differences in fruits and vegetable consumption among Australian adolescents and adults. Public Health Nutrition, 5(5), 663-669. https://doi.org/10.1079/PHN2002339.
Giuffrida, D., Dugo, P., Torre, G., Bignardi, C., Cavazza, A., Corradini, C.& Dugo G.(2013). Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chem.140(4),794-802. doi: 10.1016/j.foodchem.2012.09.060.
Govindarajan, V.S. & Sathyanarayana, M.N. (1991). Capsicum-production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences. Critical Reviews in Food Science and Nutrition, 29(6),435-74. doi: 10.1080/10408399109527536.
Govindarajan, V.S. (1985). Capsicum production, technology, chemistry, and quality. Part 1: History, botany, cultivation, and primary processing. Critical Reviews in Food Science and Nutrition,22(2), 109-76. doi: 10.1080/10408398509527412.
Hou, D., Kai, K., Li, J., Lin, S., Terahara, S., Wakamatsu., Fujii, M., Young, M.R. & Colburn N. (2004). Anthocyanidins inhibit activator protein 1 activity and cell transformation: structure-activity relationship and molecular mechanisms. Carcinogenesis, 25, 29-36. doi: 10.1093/carcin/bgg184.
Ichiyanagi, T., Rahman, M.M., Kashiwada, Y., Ikeshiro, Y., Shida, Y., Hatano, Y., Matsumoto, H., Hirayama, M., Tsuda, T. & Konishi, T. (2004). Absorption and metabolism of delphinidin 3-O-beta-D-glucopyranoside in rats. Free Radic. Biol. Med. 36(7), 930-937. doi: 10.1016/j.freeradbiomed.2004.01.005.
Ichiyanagi, T., Shida, Y., Rahman, M.M., Sekiya, M., Hatano, Y., Matsumoto, H., Hirayama, M., Konishi, T.& Ikeshiro, Y. (2008). Effect on both aglycone and sugar moiety towards Phase II metabolism of anthocyanins. Food Chem.110(2), 493-500. doi: 10.1016/j.foodchem.2008.02.031.
Kennedy, L.E., Abraham, A., Kulkarni, G., Shettigar, N., Dave, T. & Kulkarni, M. (2021). Capsanthin, a Plant-Derived Xanthophyll: A Review of Pharmacology and Delivery Strategies. AAPS Pharm SciTech. 22(5), 203. doi: 10.1208/s12249-021-02065-z.
Khan, U.M., Sevindik, M., Zarrabi, A., Nami, M., Ozdemir, B., Kaplan, D.N., Selamoglu, Z., Hasan, M., Kumar, M., Alshehri, M.M. & Sharifi-Rad, J. (2021). Lycopene: Food Sources, Biological Activities, and Human Health Benefits. Oxidative Medicine and Cellular Longevity, vol. 2021, Article ID 2713511, 10 pages. https://doi.org/10.1155/2021/2713511.
Liljana, K.G., Sasa, M., Viktorija, M. & Dusan S. (2013). Content of capsaicin extracted from hot pepper (Capsicum annuum ssp. microcarpum L.) and its use as an eco-pesticide. Hemijska Industrija, 67 (4), 671–675.
Liu, P.X., Gao, J., Chen, Y.J, Long, W., Shen, X. & Tang, W.S. (2011). Anticancer activity of total flavonoids isolated from Xianhe Yanling Recipe. Chin. J. Integrated Medicine,17(6):459-63. doi: 10.1007/s11655-011-0644-z.
Miguel, M.G. (2011), Anthocyanins: Antioxidant and/or anti-inflammatory activities. Journal of Applied Pharmaceutical Science 01 (06), 07-15
Natesh, H.N., Abbey, L. & Asiedu, S.K. (2017). An overview of nutritional and antinutritional factors in green leafy vegetables. Horticulture International Journal, 1(2), 58-65. https://doi.org/10.15406/hij.2017.01.00011.
Otitoju, G.T.O., Ene-Obong, H.N. & Otitoju, O. (2014). Macro and micronutrient composition of some indigenous green leafy vegetables in Southeast zone, Nigeria. Journal of Food Processing and Technology, 5, 1000389. https://doi.org/10.4172/2157-7110.1000389.
Patel, K., Jain, A., & Patel, D. K. (2013). Medicinal significance, pharmacological activities, and analytical aspects of anthocyanidins “delphinidin”: A concise report. Journal of Acute Disease, 2(3), 169–178. doi:10.1016/s2221-6189(13)60123-7
Salgado-Roman, M., Botello-Alvarez, E., Rico-Martinez, R., Jimenez-Islas, H., Cardenas-Manriquez, M. & Navarrete-Bolanos, J. L. (2008). Enzymatic treatment to improve extraction of capsaicinoids and carotenoids from chilli (Capsicum annuum) fruits. Journal of Agricultural and Food Chemistry, 56(21), 10012–10018.
Sesso, H. D., Liu, S., Gaziano, J. M. & Buring, J. E. (2003). Dietary lycopene, tomato-based food products, and cardiovascular disease in women. J. Nutr. 133, 2336–2341. doi: 10.1093/jn/133.7.2336
Shipp, J. & Abdel-Aal, E.M. (2010). Food applications and physiological effects of anthocyanins as functional food ingredients. The Open Food Science Journal; 4: 7-22.DOI: 10.2174/1874256401004010007
Sricharoen, P., Lamaiphan, N., Patthawaro, P., Limchoowong, N., Techawongstien, S.& Chanthai, S. ( 2017). Phytochemicals in Capsicum oleoresin from different varieties of hot chili peppers with their antidiabetic and antioxidant activities due to some phenolic compounds. Ultrasonics Sonochemistry, 38, 629-639. doi: 10.1016/j.ultsonch.2016.08.018.
Sweat, K.G., Broatch, J., Borror, C.M., Hagan, K. & Cahill, T.M. (2016). Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chemistry, 210, 606-612. DOI: 10.1016/j.foodchem.2016.04.135.
Ülger, T. G., Songur, A. N., Çırak, O. & Çakıroğlu, F. P. (2018). Role of Vegetables in Human Nutrition and Disease Prevention. InTech. doi: 10.5772/intechopen.77038
Rastija, Vesna & Medić-Šarić, Marica. (2009). QSAR modeling of anthocyanins, anthocyanidins and catechins as inhibitors of lipid peroxidation using three-dimensional descriptors. Medicinal Chemistry Research. 18. 579-588. 10.1007/s00044-008-9151-y. environment: steroids and anti-steroids as high priorities for research. Hum. Ecol. Risk. Assess., 16 (6), pp. 1318-1338.
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Identification of ascorbic acid and phytochemical profiles of Scotch Bonnet pepper (Capsicum chinense) using High-Performance Liquid Chromatography-Ultraviolet Detector (HPLC-UV). (2023). Journal of Applied and Natural Science, 15(4), 1475-1483. https://doi.org/10.31018/jans.v15i4.4861
