Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200497 |
Resumo: | Abstract Capsicum spp. pepper has great economic and social importance in agribusiness worldwide, mainly associated with its high performance in cookery as a spice. This study aimed at determining the chemical profile of the ethanolic extract from Capsicum chinense Jacq. (EECC) ripe fruits by liquid chromatography-mass spectrometry (LC-MS) and at evaluating its antioxidant activity by DPPH, ABTS and FRAP. Besides, biodegradable films were prepared by incorporating EECC into arrowroot biofilms. LC-MS identified 10 phenolic compounds, a fact that corroborates its high concentration of total phenolic compounds, i. e., 277.62 ± 12.06 mg gallic acid/100g crude extract. High antioxidant activity of EECC was expressed as IC50 values for reagents DPPH (IC50 = 18.04 µg/mL), ABTS (IC50 = 25.33 µg/mL) and FRAP (IC50 = 128.58 µg/mL). Biodegradable films incorporating different doses of EECC (250-1000 µL) were obtained by a casting technique. The higher the EECC concentration, the higher their thickness, color, variable moisture content and the lower their solubility. This study proposes a new use to the plant extract from C. chinense, a natural product that may be applied to the development of biofilms to coat food and retard its deterioration. In addition, antioxidant activity of this type of pepper is also shown. |
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Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable filmsfood packagingarrowroothabanero-type peppercapsaicindihydrocapsaicinAbstract Capsicum spp. pepper has great economic and social importance in agribusiness worldwide, mainly associated with its high performance in cookery as a spice. This study aimed at determining the chemical profile of the ethanolic extract from Capsicum chinense Jacq. (EECC) ripe fruits by liquid chromatography-mass spectrometry (LC-MS) and at evaluating its antioxidant activity by DPPH, ABTS and FRAP. Besides, biodegradable films were prepared by incorporating EECC into arrowroot biofilms. LC-MS identified 10 phenolic compounds, a fact that corroborates its high concentration of total phenolic compounds, i. e., 277.62 ± 12.06 mg gallic acid/100g crude extract. High antioxidant activity of EECC was expressed as IC50 values for reagents DPPH (IC50 = 18.04 µg/mL), ABTS (IC50 = 25.33 µg/mL) and FRAP (IC50 = 128.58 µg/mL). Biodegradable films incorporating different doses of EECC (250-1000 µL) were obtained by a casting technique. The higher the EECC concentration, the higher their thickness, color, variable moisture content and the lower their solubility. This study proposes a new use to the plant extract from C. chinense, a natural product that may be applied to the development of biofilms to coat food and retard its deterioration. In addition, antioxidant activity of this type of pepper is also shown.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200497Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08220info:eu-repo/semantics/openAccessSANTOS,Larissa SousaFERNANDES,Cassia CristinaSANTOS,Lauriane SousaDEUS,Isabella Pelosi Borges deSOUSA,Tainara Leal deMIRANDA,Mayker Lazaro Dantaseng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200497Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films |
title |
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films |
spellingShingle |
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films SANTOS,Larissa Sousa food packaging arrowroot habanero-type pepper capsaicin dihydrocapsaicin |
title_short |
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films |
title_full |
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films |
title_fullStr |
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films |
title_full_unstemmed |
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films |
title_sort |
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films |
author |
SANTOS,Larissa Sousa |
author_facet |
SANTOS,Larissa Sousa FERNANDES,Cassia Cristina SANTOS,Lauriane Sousa DEUS,Isabella Pelosi Borges de SOUSA,Tainara Leal de MIRANDA,Mayker Lazaro Dantas |
author_role |
author |
author2 |
FERNANDES,Cassia Cristina SANTOS,Lauriane Sousa DEUS,Isabella Pelosi Borges de SOUSA,Tainara Leal de MIRANDA,Mayker Lazaro Dantas |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
SANTOS,Larissa Sousa FERNANDES,Cassia Cristina SANTOS,Lauriane Sousa DEUS,Isabella Pelosi Borges de SOUSA,Tainara Leal de MIRANDA,Mayker Lazaro Dantas |
dc.subject.por.fl_str_mv |
food packaging arrowroot habanero-type pepper capsaicin dihydrocapsaicin |
topic |
food packaging arrowroot habanero-type pepper capsaicin dihydrocapsaicin |
description |
Abstract Capsicum spp. pepper has great economic and social importance in agribusiness worldwide, mainly associated with its high performance in cookery as a spice. This study aimed at determining the chemical profile of the ethanolic extract from Capsicum chinense Jacq. (EECC) ripe fruits by liquid chromatography-mass spectrometry (LC-MS) and at evaluating its antioxidant activity by DPPH, ABTS and FRAP. Besides, biodegradable films were prepared by incorporating EECC into arrowroot biofilms. LC-MS identified 10 phenolic compounds, a fact that corroborates its high concentration of total phenolic compounds, i. e., 277.62 ± 12.06 mg gallic acid/100g crude extract. High antioxidant activity of EECC was expressed as IC50 values for reagents DPPH (IC50 = 18.04 µg/mL), ABTS (IC50 = 25.33 µg/mL) and FRAP (IC50 = 128.58 µg/mL). Biodegradable films incorporating different doses of EECC (250-1000 µL) were obtained by a casting technique. The higher the EECC concentration, the higher their thickness, color, variable moisture content and the lower their solubility. This study proposes a new use to the plant extract from C. chinense, a natural product that may be applied to the development of biofilms to coat food and retard its deterioration. In addition, antioxidant activity of this type of pepper is also shown. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200497 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200497 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.08220 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.2 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328179523584 |