Peppermint Essential Oil and Its Major Volatiles as Protective Agents against Soft Rot Caused by Fusarium sambucinum in Cera Pepper (Capsicum pubescens).

Cera pepper (Capsicum pubescens) is an exotic fruit considered as a rich source of nutraceuticals with known benefits for human health and also an economic resource for local producers in Mexico. The present investigation reports on the in vitro and in situ antifungal activity of the essential oil from Mentha piperita and its two major volatiles (menthol and menthone) against Fusarium sambucinum, which is a causal agent of soft rot in cera pepper. The application of these components in pepper fruits previously infected with F. sambucinum caused a significant delay (p<0.05) in the emergence of soft rot symptoms. This effect was reflected in the maintenance of pH and fruit firmness during a period of 10 days. The nutrimental content of the fruits (protein, fiber, fat and other proximate parameters) was conserved in the same period of time. The nutraceutical content of these fruits was estimated by the quantification of seven carotenoids (violaxanthin, cis-violaxanthin, luteoxanthin, antheraxanthin, lutein, zeaxanthin and ß-carotene), ascorbic acid and capsaicinoids (capsaicin and dihydrocapsaicin). According to our results, the essential oil from M. Piperita and its major volatiles exerted a preservative effect on these metabolites. Our findings demonstrated that the essential oil of M. Piperita and its major volatiles represent an ecological alternative for the control of fusariosis caused by F. sambucinum in cera peppers under postharvest conditions.

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.

Extraction and Purification of Capsaicin from Capsicum Oleoresin Using a Combination of Tunable Aqueous Polymer-Phase Impregnated Resin (TAPPIR) Extraction and Chromatography Technology.

Capsaicin, which mainly comes from pepper, exhibits anticancer, antioxidant, and anti-obesity properties. This work aims to construct a comprehensive technology for the extraction and purification of capsaicin from capsicum oleoresin. The tunable aqueous polymer phase impregnated HZ816 resins were selected in extraction step. In the extraction process, 3 g of impregnated HZ816 macroporous resin was employed per system. The results showed that a higher molecular weight of Polyethylene glycol (PEG) and 1-ethyl-3-methyl imidazolium acetate ([Emim] [OAc]) are more beneficial to the improvement of the yield of capsaicin. Screening experiment using fractional factorial designs indicated that the amount of sample loading, pH, and concentration of [Emim] [OAc] and PEG 6000 significantly affect the yield of capsaicin. Mathematical models of capsaicin yield in tunable aqueous polymer-phase impregnated resins were established and optimum condition was obtained using response surface methodology. The optimum impregnated phase was the polymer phase of an aqueous two-phase system which contained 18.5% (w/w) PEG6000, 15% (w/w) sodium citrate, and 10% (w/w) [Emim] [OAc] at pH 6.5. Under the optimal conditions, the yield of capsaicin reached 95.82% when the extraction system contains 0.25 g capsicum oleoresin. Ultimately, capsaicinoids extract was purified by reverse-phase resin (SKP-10-4300) chromatographic column. The capsaicin recovery and purity achieved 85% and 92%, respectively.

Capsaicin and Piperine Can Overcome Multidrug Resistance in Cancer Cells to Doxorubicin.

BACKGROUND: Multidrug resistance (MDR) can develop in cancer cells after treatment with anticancer drugs, mainly due to the overexpression of the ATP-binding cassette (ABC) transporters. We analyzed the ability of two pungent-tasting alkaloids-capsaicin and piperine from Capsicum frutescens and Piper nigrum, respectively-to reverse multidrug resistance in the cancer cell lines Caco-2 and CEM/ADR 5000, which overexpress P-glycoprotein (P-gp) and other ABC transporters. METHODS: The MTT assay was first used to determine the cytotoxicity of doxorubicin, the alkaloids, and digitonin alone, and then their combinations. Furthermore, rhodamine (Rho) 123 and calcein-AM were used to detect the effects of alkaloids on the activity of P-gp. RESULTS: Capsaicin and piperine synergistically enhanced the cytotoxicity of doxorubicin in Caco-2 and CEM/ADR 5000 cells. Furthermore, capsaicin and piperine increased the intracellular accumulation of the fluorescent P-glycoprotein (P-gp) substrates rhodamine and calcein and inhibited their efflux from the MDR cell lines. CONCLUSION: Our study has demonstrated that capsaicin and piperine are P-gp substrates and have potential chemosensitizing activity, which might be interesting for the development of novel modulators of multidrug resistance.

Preparative isolation and purification of capsaicin and dihydrocapsaicin from Capsici Fructus using supercritical fluid extraction combined with high speed countercurrent chromatography.

BACKGROUND: Supercritical fluid extraction with CO2 (SFE-CO2 ) was utilized for extraction of capsaicin (CA) and dihydrocapsaicin (DHCA) from Capsici Fructus, and then a two-step enrichment method for separating capsaicinoids from SFE-CO2 extracts was developed. The process involved extraction with aqueous methanol and crystallization by alkali extraction and acid precipitation. Finally, a consecutive high-speed countercurrent chromatography (HSCCC) separation method was successfully applied in the purification of CA and DHCA from capsaicinoid crystal. RESULTS: The extraction pressure, extraction temperature and volume of co-solvent were optimized at 33 MPa, 41 °C and 75 mL, respectively, using response surface methodology; the extraction rates of CA and DHCA were about 93.18% and 93.49%, respectively. 407.43 mg capsaicinoid crystal was isolated from the SFE-CO2 extracts obtained from 100 g capsicum powder by the two-step enrichment method. About 506 mg and 184 mg CA and DHCA with purities up to 98.31% and 96.68%, respectively, were obtained from 1 g capsaicinoid crystal in one HSCCC of three consecutive sample loadings without exchanging any solvent system. CONCLUSIONS: This method comprising SFE-CO2 , a two-step enrichment and HSCCC was efficient, powerful and practical for the large-scale preparation of CA and DHCA from Capsici Fructus with high purity and high yield. © 2017 Society of Chemical Industry.

Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation.

The ontogenetic variation of total and individual capsaicinoids (nordihydrocapsaicin (n-DHC), capsaicin (C), dihydrocapsaicin (DHC), homocapsaicin (h-C) and homodihydrocapsaicin (h-DHC)) present in Malagueta pepper (Capsicum frutescens) during fruit ripening has been studied. Malagueta peppers were grown in a greenhouse under controlled temperature and humidity conditions. Capsaicinoids were extracted using ultrasound-assisted extraction (UAE) and the extracts were analyzed by ultra-performance liquid chromatography (UHPLC) with fluorescence detection. A significant increase in the total content of capsaicinoids was observed in the early days (between 12 and 33). Between day 33 and 40 there was a slight reduction in the total capsaicinoid content (3.3% decrease). C was the major capsaicinoid, followed by DHC, n-DHC, h-C and h-DHC. By considering the evolution of standardized values of the capsaicinoids it was verified that n-DHC, DHC and h-DHC (dihydrocapsaicin-like capsaicinoids) present a similar behavior pattern, while h-C and C (capsaicin-like capsaicinoids) show different evolution patterns.

Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses.

In this review, we discuss the importance of capsaicin to the current understanding of neuronal modulation of pain and explore the mechanisms of capsaicin-induced pain. We will focus on the analgesic effects of capsaicin and its clinical applicability in treating pain. Furthermore, we will draw attention to the rationale for other clinical therapeutic uses and implications of capsaicin in diseases such as obesity, diabetes, cardiovascular conditions, cancer, airway diseases, itch, gastric, and urological disorders.

Separation of capsaicin from capsaicinoids by macroporous resin adsorption chromatography.

The aim of present study is to develop an efficient and low-cost method for capsaicin production isolated from capsaicinoids by macroporous resin adsorption chromatography. HZ816 resin has shown the best adsorption and desorption capacities for capsaicin among other resins. To optimize the operating parameters for separation, initial concentration, diameter-to-height ratio, mobile phase ratio, and crystallization method were investigated. When capsaicinoids solution (5 g/L) was loaded onto the column (diameter-to-height ratio = 1:12) with ethanol/1% w/w NaOH (4:6, v/v) as the mobile phase, capsaicin was purified most effectively. By using acid neutralization as the crystallization method, the purity of capsaicin improved from 90.3 to 99.5% with 82.3% yield. In conclusion, this study provides a simple and low-cost method for the industrial-scale production of high-purity capsaicin.

Molecularly imprinted polymers with synthetic dummy templates for the preparation of capsaicin and dihydrocapsaicin from chili peppers.

In this work, dummy molecularly imprinted polymers with high selectivity and affinity to capsaicin and dihydrocapsaicin are designed using N-vanillylnonanamide as a dummy template. The performance of dummy molecularly imprinted polymers and nonimprinted polymers was evaluated using adsorption isotherms, adsorption kinetics, and selective recognition capacity. Dummy molecularly imprinted polymers were found to exhibit good site accessibility, taking just 20 min to achieve adsorption equilibrium; they were also highly selective toward capsaicin and dihydrocapsaicin. We successfully used dummy molecularly imprinted polymers as a specific sorbent for selectively enriching capsaicin and dihydrocapsaicin from chili pepper samples. In a scaled-up experiment, the selective recovery of capsaicinoids was calculated to be 77.8% using solid-phase extraction. To the best of our knowledge, this is the first example of the use of N-vanillylnonanamide as a dummy template in molecularly imprinted polymers to simultaneously enrich capsaicin and dihydrocapsaicin.

Three new compounds isolated from the seeds of Vaccaria segetalis.

Two new capsaicin analogs, N-(3-methoxy-4-hydroxyphenethyl)-tetracosanamide (1) and N-(3,4-dihydroxyphenethyl)-tetracosanamide (2), along with one new flavonoidal glycoside pinnatifin E (3) were isolated from the ethanolic extract of the seeds of Vaccaria segetalis. Their structures were elucidated on the basis of spectroscopic methods including 1D, 2D NMR, MS, and other spectroscopic techniques, as well as by comparison with the relevant literatures. All compounds were evaluated for their coagulation Factor Xa inhibition activities.

Determination of three capsaicinoids in Capsicum annuum by pressurized liquid extraction combined with LC-MS/MS.

A new method based on pressurized liquid extraction followed by LC-MS/MS analysis has been developed for the identification and quantification of three capsaicinoids (capsaicin, dihydrocapsaicin, and nordihydrocapsaicin) in extracts of Capsicum annuum. For the recovery of three capsaicinoids, the efficiency levels of ultrasonic-assisted extraction, microwave-assisted extraction, Soxhlet extraction, and pressurized liquid extraction were compared under different conditions. Pressurized liquid extraction resulted in higher yields. Pressurized liquid extractions were performed using methanol; temperature was set at 100°C and pressure at 1500 psi. LC analysis was performed on a Waters XBridge™ C18 column (150 × 2.1 mm, id 3.5 µm) eluted by a mobile phase of 0.1% formic acid and ACN. Data acquisition was carried out in multiple reaction monitoring transitions mode, monitoring two-reaction monitoring transitions to ensure an accurate identification of target compounds in the samples. The proposed method is rapid, simple, and could be utilized for the routine analysis of three capsaicinoids in C. annuum samples.

Correlation of Chillies Capsaicinoids Contents with their Cytotoxic Effects against Hepatocarcinoma Cells.

BACKGROUND AND OBJECTIVE: Chillies are delicious spices that are used extensively. Capsaicinoids, the major constituents of chillies with reported anti-cancer effects, have been determined with non-specific colorimetric methods. A rapid and reproducible method for extraction and quantification of the major chillies capsaicinoids; capsaicin, dihydrocapsaicin (DHC) and nordihydrocapsaicin (n-DHC), was reported, moreover study of their cytotoxic activity. MATERIALS AND METHODS: This study has covered the extraction of capsaicinoids from red and green-colored chillies followed by their quantification using HPLC-UV method after validation. Furthermore, the correlation of capsaicinoids contents with their in vitro hepatocarcinoma cytotoxicity was represented by Pearson's correlation coefficient. RESULTS: Capsaicinoids contents are ranged from 1219.88-15098.67 ng mg-1 of Dried Extract (DE). Capsaicin exhibits the lowest IC50 when compared to doxorubicin (9.201±0.91 and 16.1±0.82 µg mL-1, respectively). The exhibited activities of methanol extracts of red and green-colored chillies (IC50 = 20.21±1.72 and 16.02±0.69 µg mL-1, respectively) may attribute to their excessive contents of capsaicinoids (6975.42 and 15098.67 ng mg-1 DE, respectively). Capsaicin and n-DHC contents have a negative correlation with cytotoxic activity. CONCLUSION: Green-colored chillies were found to be more cytotoxic in comparison with red-colored chillies that may be relative to their high content of capsaicinoids. The present investigation suggests that capsaicinoids contents correlate with cytotoxic activity.

Determination of capsaicinoids by magnetic solid phase extraction coupled with UPLC-MS/MS for screening of gutter oil.

Capsaicinoids, including capsaicin, dihydrocapsaicin and N-vanillylnonanamide have been identified as characteristic markers for gutter oil. In this study, the nanocomposite of graphene oxide-Fe3O4 (GO-Fe3O4) was synthesized by a co-precipitation method, and applied to magnetic solid phase extraction (MSPE) process. The capsaicin, dihydrocapsaicin and N-vanillylnonanamide extracted in gutter oil were analyzed by ultrahigh performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). Under the optimized pretreatment conditions, the limit of detection (LOD) and limit of quantification (LOQ) are 0.15 and 0.4 µg L-1, respectively. The linear range is 0.4-200 µg L-1, and the correlation coefficients (R2) are over 0.996 for all three compounds. The recoveries range from 81.2% to 103.3% for soybean oil and 71.2% to 84.3% for rapeseed oil. The values of matrix effect range in 87.6%-105.5% and 83.4%-110.6% and the intra-day RSDs range from 2.8%-4.6% to 4.8%-6.1% for soybean oil and rapeseed oil, respectively. The adsorbent can be reused for multiple times with no appreciable loss of adsorption capability. The present methodology has high potential for screening of gutter oil in food samples, thus having importance for food safety monitoring.

Preparative separation of capsaicin and dihydrocapsaicin from Capsicum frutescens by high-speed counter-current chromatography.

Capsaicin and dihydrocapsaicin are two main bioactive components of Capsicum frutescens and are widely used as food additives and drugs in China and India. Due to their similarity in structures, isolation of capsaicin and dihydrocapsaicin with traditional methods such as silica gel column chromatography, normal-phase thin-layer chromatography (TLC) becomes difficult. This study involves separating capsaicin and dihydrocapsaicin with sufficient purity and recovery using high-speed counter-current chromatography (HSCCC) with a solvent system composed of n-hexane-ethyl acetate-methanol-water-acetic acid (20:20:20:20:2, v/v/v/v/v). Separation parameters such as sample volume, and sample concentration were first optimized on analytical HSCCC, and then scaled up to preparative HSCCC. 0.65 g capsaicin and 0.28 g dihydrocapsaicin were obtained from 1.2 g crude extract and their purities were 98.5 and 97.8%, respectively. The recoveries of the two compounds were 86.3 and 85.4%, respectively. The purity of the isolated compounds was analyzed by high-performance liquid chromatography (HPLC) and their structures were identified by (1)H nuclear magnetic resonance (NMR) and (13)C NMR analysis.

Hybrid electrochemical sensor platform for capsaicin determination using coarsely stepped cyclic squarewave voltammetry.

A small, standalone electrochemical hybrid sensor platform, combining flexible electronics and screen-printed electrodes, is demonstrated in the determination of capsaicin through adsorptive stripping voltammetry. The sensing scheme was simplified to be compatible with a low-cost device. The simplification involved eliminating the need for additional modification of the electrode and employing a coarsely stepped squarewave voltammetry, a technique which is applicable with less sophisticated instrumentation. This architecture was found to be suitable for concentrations up to at least 5000 µM with a detection limit of 1.98 µM. The screen-printed carbon graphite electrodes were made reusable through an ethanol rinsing protocol. The effect of ethanol/buffer volumetric ratio in the test sample was shown to greatly influence the analytical data, and a fixed 10% (v/v) was chosen as a compromise between signal-to-noise ratio and not exceeding the solubility limit of the desired upper range.

Green approach to the extraction of major capsaicinoids from habanero pepper using near-infrared, microwave, ultrasound and Soxhlet methods, a comparative study.

A simple method for the extraction of two major capsaicinoids from habanero peppers, using near-infrared irradiation, microwave irradiation or ultrasound as the energy source and ethanol as the solvent, was compared with Soxhlet extraction. The extraction processes were monitored by gas chromatography/mass spectrometry. The new processes offer better overall yields and a higher ratio of capsaicin to dihydrocapsaicin than Soxhlet extraction. The physical effect of the different energy sources on the peppers was determined using scanning electron microscopy. Extraction of capsaicin and dihydrocapsaicin using near-infrared irradiation, which has not been previously reported, was shown to be a simple and efficient alternative extraction procedure.

Isolation of soluble epoxide hydrolase inhibitor of capsaicin analogs from Capsicum chinense Jacq. cv. Habanero.

Capsaicin (1) and dihydrocapsaicin (2) were isolated from the aerial parts of Capsicum chinense Jacq. cv. Habanero. In in vitro studies, the exhibited potent inhibitory activity against soluble epoxide hydrolase (sEH), with IC50 values of 5.6 ±â€¯1.2 and 7.3 ±â€¯0.7 µM. Enzyme kinetics suggested that the two compounds (1 and 2) were competitive inhibitors with Ki values of 2.5 ±â€¯1.0 and 4.7 ±â€¯2.3 µM, respectively. Molecular docking and molecular dynamic studies showed that capsaicin analogs (1 and 2) bound strongly with Asp335, Tyr383, and Tyr466 residues in the active site. These results suggest that the two inhibitors (1 and 2) represent potentially therapeutic inhibitors of sEH.

Isolation of coniferyl esters from Capsicum baccatum L., and their enzymatic preparation and agonist activity for TRPV1.

Coniferyl esters--capsiconiate and dihydrocapsiconiate--were isolated from the fruits of the pepper, Capsicum baccatum L. var. praetermissum. Their structures were determined by spectroscopic methods to be coniferyl (E)-8-methyl-6-nonenoate (capsiconiate) and coniferyl 8-methylnonanoate (dihydrocapsiconiate). This finding was further confirmed by the lipase-catalyzed condensation of coniferyl alcohol with its corresponding fatty acid derivative. The agonist activity of the esters for transient receptor potential vanilloid 1 (TRPV1) was evaluated by conducting an analysis of the intracellular calcium concentrations in TRPV1-expressing HEK293 cells. The EC50 values of capsiconiate and dihydrocapsiconiate were 3.2 and 4.2 microM, respectively.