Koleva Gudeva, Liljana and Janevik-Ivanovska, Emilija and Gulaboski, Rubin and Trajkova, Fidanka and Maksimova, Viktorija (2013) Extraction of capsaicin from hot peppers and determination of its antioxidant properties. [Project] (In Press)
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Abstract
Capsaicin is one of the major constituent of the group of capsaicinoids which can be found only in the species of genus Capsicum, fam. Solananceae. Its characteristic chemical structure and the properties that capsaicin possess enforce its use in the field of pharmaceutical, food and agricultural chemistry. Capsacinoids are group of phenol amides from which capsaicin takes 69%, and the others capsaicinoids are represented with lower concentrations. Capsaicin,8-methyl-N-vanillyl-6-nonenamide, [(CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)] is the active component of chili peppers. The pungent taste of the pepper is due to the presence of capsaicin in its fruits. Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.
Quantitative determination of capsaicin in different varieties of hot peppers raised in the region of Macedonia can serve as an indicator for the best raw material for extraction of capsacicin that can be used in many purposes. The antioxidant property of capsaicin which should be examined in this project is only one of the wide pattern of pharmacological activities that capsaicin possess (analgesic, antidiabetic, antilipemic etc.).
Measurements for determination of the capasaicin content can be made by spectrophotometric or HPLC (High Performance Liquid Chromatography) method. Examination on the antioxidant capacity of capsaicin can be made by the means of different electrochemical techniques of voltammetry.
Knowing that pepper is one of the commonly raised culture in the Republic of Macedonia, determination of the antioxidant properties of capsaicin extracted from hot pepper will give even greater weight to this culture, because of its use in pharmaceutical purposes.
Therefore main goal in this proposal is the extraction of capsaicinoids and determination of the content of capsaicin from several different varieties and populations of hot peppers. Determination of the anti-oxidative properties of this very important secondary metabolite is also a project activity, which will determine and prove his biological potentials and its multiple effect as antimicrobial, antibacterial, analgesic, anesthetic, cytostatic, chemotherapy as a pharmacological agent.
| Item Type: | Project |
|---|---|
| Subjects: | Agricultural Sciences > Agricultural biotechnology Medical and Health Sciences > Other medical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Viktorija Maksimova |
| Date Deposited: | 20 May 2013 09:45 |
| Last Modified: | 11 Jun 2013 20:50 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/6283 |
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