Determination of major and minor capsaicinoids in different varieties of the Capsicum fruits using GC-MS and their inhibition effect of the chilli extract on -amylase activity

Maokam C., . and Techawongstien S., . and Chanthai S., . Determination of major and minor capsaicinoids in different varieties of the Capsicum fruits using GC-MS and their inhibition effect of the chilli extract on -amylase activity. pp. 2237-2243. ISSN 22317546

The major and minor components of capsaicinoids were determined in seven main varieties of the Capsicum fruits grown in Northeast of Thailand. The methanol extract of capsaicinoids was cleaned up by C18 cartridge prior to qualitative and quantitative analysis by GC-MS. The chilli samples qualitatively comprised of nine identified compounds including nornordihydrocapsaicin nordihydrocapsaicin N-vanillyl-nonanamide capsaicin dihydrocapsaicin N-vanillyl-decanamide homocapsaicin homodihydrocapsaicin isomer I and isomer II. Using full scan MS the analytical figures of merit of the method had been validated and based on the calibration curve of dihydrocapsaicin both groups of the capsaicinoids could be quantitatively determined. It was found that the two major capsaicinoids consisting of 88.3 “ 96.6 (capsaicin 45.2 “ 60.5 and dihydrocapsaicin 32.2 “ 44.0) were found in higher contents in all studied samples while some of the minor ones were still undetectable. The total contents of these capsaicinoids were ranged of 3 718.2 “ 7 671.8 g g-1 DW. Furthermore an inhibition of -amylase activity of the chilli extract was estimated by dinitrosalicylic acid method resulted as a potent inhibitor (16 “ 33 inhibition) against the amylase activity potentially regarding to physiological response for a risk reduction of diabetes.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/26%20IFRJ%...

Abstract

The major and minor components of capsaicinoids were determined in seven main varieties of the Capsicum fruits grown in Northeast of Thailand. The methanol extract of capsaicinoids was cleaned up by C18 cartridge prior to qualitative and quantitative analysis by GC-MS. The chilli samples qualitatively comprised of nine identified compounds including nornordihydrocapsaicin nordihydrocapsaicin N-vanillyl-nonanamide capsaicin dihydrocapsaicin N-vanillyl-decanamide homocapsaicin homodihydrocapsaicin isomer I and isomer II. Using full scan MS the analytical figures of merit of the method had been validated and based on the calibration curve of dihydrocapsaicin both groups of the capsaicinoids could be quantitatively determined. It was found that the two major capsaicinoids consisting of 88.3 “ 96.6 (capsaicin 45.2 “ 60.5 and dihydrocapsaicin 32.2 “ 44.0) were found in higher contents in all studied samples while some of the minor ones were still undetectable. The total contents of these capsaicinoids were ranged of 3 718.2 “ 7 671.8 g g-1 DW. Furthermore an inhibition of -amylase activity of the chilli extract was estimated by dinitrosalicylic acid method resulted as a potent inhibitor (16 “ 33 inhibition) against the amylase activity potentially regarding to physiological response for a risk reduction of diabetes.

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Item Type:	Article
AGROVOC Term:	Capsicum
AGROVOC Term:	Chillies
AGROVOC Term:	Capsaicin
AGROVOC Term:	Alpha amylase
AGROVOC Term:	Inhibition
AGROVOC Term:	Chemical analysis (methods)
AGROVOC Term:	Diabetes
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21927

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