Maksimova, Viktorija (2016) Evaluation of the antioxidant and cytotoxic properties of capsaicinoids extracted from capsicum sp. cultivated in Republic of Macedonia. PhD thesis, Goce Delcev University, Stip.
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Abstract
Many advantages of plant-derived antioxidants, which have been consumed as food or herbal preparations were reported, recently. These data were a mainspring for this study to consider the determination of the antioxidant properties of hot peppers, as one of the most frequently cultivated plant in Republic of Macedonia. Antioxidants are particularly important for the process of neutralization of free radicals, related to the serial of changes in the cell membrane which could lead to cancerogenic changes in the cell. Therefore, the aim of this study was to evaluate the antioxidative and cytotoxic properties of capsaicin and extracts obtained from 15 different genotypes of Capsicum annuum L. fam. Solanaceae.
The redox features of capsaicin and Capsicum sp. fruit extracts (hot peppers extracts) have been studied at glassy carbon electrode by means of cyclic (CV) and square-wave voltammetry (SWV).
The results that were obtained in this electrochemical study could provide a new, simple and quick voltammetric method for estimation of the antioxidative capacity of these components, as well as a number of other herbal extracts that contain the same or similar compounds. This method also feautres, for the first time, with the redox interactions between capsaicin and other bioactive components in hot pepper, which later explains their synergistic antioxidative effect. Typicial SW voltammograms that were recorded have shown that these compounds enter in redox cycle, or there is a significant synergistic effect between them.
The cytotoxic effect of capsaicin and ethanolic Capsicum extracts on B104 neuroblastoma cells were investigated by two spectroscopic methods: MTT and LDH assays in order to determine viability and cell death in B104 neuroblastoma cells. Results have showen that there was a significant cytotoxicity of capsaicin (100 μmol/l) after 24 h incubation and for capsaicin (250 μmol/l), even when cells are treated for 1 h. On the other hand, ethanolic Capsicum extracts did not show any cytotoxic effect.
Considering the reviewed literature, which indicates that the mechanism of cytotoxicity of capsaicin includes free radicals, we could conclude that capsaicin combined with other bioactive components (present in the fruit of the pepper) possess strong synergistic antioxidant effect and through this effect, it can contribute to neutralization of the free radicals which cause apoptosis in cancer cells.
On the other hand, it could prevent a series of degenerative diseases in normal cells.
Based on the results of this study we can conclude that the cultivation of hot peppers in our country should be seriously stimulated not only because the pepper could be established in the group of functional foods, but at the same time because it is the only herbal material that can serve as raw material for extraction and isolation of capsaicin which in certain concentrations can possess cytotoxic properties. In this way, capsaicin should pass a number of pre-clinical and clinical trials before it is involved in the treatment of various types of cancer.
Key words: Capsicum, capsaicin, chromatography, electrochemistry, pharmacological activity.
| Item Type: | Thesis (PhD) |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Sladzana Dimiskov |
| Date Deposited: | 01 Mar 2017 10:05 |
| Last Modified: | 01 Mar 2017 10:05 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/17508 |
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