Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder
Marisa Rivas, Dora Vignale, Roxana M. Ordoñez, I. Catiana Zampini, M. Rosa Alberto, Jorge E. Sayago, María I. Isla
Cátedra de Botánica Sistemática y Fitogeografía, Facultad de Ciencias Agrarias, Universidad Nacional de Jujuy, San Salvador de Jujuy, Argentina.
Instituto de Química del Noroeste Argentino (INQUINOA), CONICET, San Miguel de Tucumán, Argentina;Cátedra de Biología Celular, Facultad de Ciencias Agrarias, Universidad Nacional de Jujuy, San Salvador de Jujuy, Argentina.
Instituto de Química del Noroeste Argentino (INQUINOA), CONICET, San Miguel de Tucumán, Argentina;Cátedra de Fitoquímica, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, San Miguel de Tucumán, Argentina ;Cátedra de Elementos de Química Orgánica y Biológica, Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Miguel de Tucumán, Argentina;Fundación Miguel Lillo, San Miguel de Tucumán, Argentina.
Instituto de Química del Noroeste Argentino (INQUINOA), CONICET, San Miguel de Tucumán, Argentina;Cátedra de Fitoquímica, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, San Miguel de Tucumán, Argentina ;Cátedra de Elementos de Química Orgánica y Biológica, Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Miguel de Tucumán, Argentina;Fundación Miguel Lillo, San Miguel de Tucumán, Argentina.
DOI: 10.4236/fns.2014.58081   PDF    HTML     5,012 Downloads   6,819 Views   Citations

Abstract

The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp). Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) and carotenoids (C) were determined by spectrophotometric methods. Multielemental composition by ICP-MS was also done. The flour showed low amounts of calories and high potassium and low sodium levels. Flour from “locoto” fruits contained mainly carotenoids (0.82 to 20 g Eβ-C/100g DW), polyphenolic compounds (681 - 822 mg GAE/100g DW) and ascorbic acid (100 - 199 mg AA/100g DW). The polyphenolic profile of Lcp was similar to flour obtained in our laboratory but the level of carotenoid was lower than that of flour. The fiber content of flour was around 3% in all cases. All preparations obtained from flour and Lcp showed antioxidant activity with SC50 values between 1.4 and 3 μg GAE/mL. Inhibitory capacity on Lipo-oxygenase enzyme was also demonstrated. Non mutagenic effect was detected. The “locoto” flour showed nutraceutical characteristics that are demanded by functional food and could be used as a dietary supplement.

Share and Cite:

Rivas, M. , Vignale, D. , Ordoñez, R. , Zampini, I. , Alberto, M. , Sayago, J. and Isla, M. (2014) Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder. Food and Nutrition Sciences, 5, 715-724. doi: 10.4236/fns.2014.58081.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] Monigatti, M., Bussmann, R. and Weckerle, C. (2012) Medicinal Plant Use in Two Andean Communities Located at Different Altitudes in the Bol?var Province, Peru. Journal of Ethnopharmacology, 145, 450-464.
http://dx.doi.org/10.1016/j.jep.2012.10.066
[2] Hilgert, N.I. (2001) Plants Used in Home Medicine in the Zenta River Basin, Northwest Argentina. Journal of Ethnopharmacology, 76, 11-34.
http://dx.doi.org/10.1016/S0378-8741(01)00190-8
[3] Wall, M.M., Wadell, C.A. and Bosland, P.W. (2001) Variation in β Carotene and Total Carotenoid Content in Fruits of Capsicum. Hort Science, 36, 746-749.
[4] Russo, V.W. and Howard, L.R. (2002) Carotenoids in Pungent and Non-Pungent Peppers at Various Developmental Stages Grown in the Field and Glasshouse. Journal of the Science of Food and Agriculture, 82, 615-624.
http://dx.doi.org/10.1002/jsfa.1099
[5] Kim, C.S., Kawada, T., Kim, B.S., Han, I.S., Choe, S.Y., Kurata, T. and Yu, R. (2003) Capsaicin Exhibits Anti-Inflammatory Property Byinhibiting IkB-a Degradation in LPS-Stimulated Peritoneal Macrophages. Cellular Signalling,15,299-306.
http://dx.doi.org/10.1016/S0898-6568(02)00086-4
[6] López, P., Gorzalczany, S., Acevedo, C., Alonso, R. and Ferraro, G. (2012) Chemical Study and Anti-Inflammatory Activity of Capsicum chacoense and C. baccatum. Revista Brasileira de Farmacognosia Brazilian Journal of Pharmacognosy, 22, 455-458.
http://dx.doi.org/10.1590/S0102-695X2011005000187
[7] Cichewicz, R.H. and Thorpe, P.A. (1996) The Antimicrobial Properties of Chile Peppers (Capsicum species) and Their Uses in Mayan medicine. Journal of Ethnopharmacology, 52, 61-70.
http://dx.doi.org/10.1016/0378-8741(96)01384-0
[8] Tundis, R., Loizzo, M.R., Menichini, F., Bonesi, M., Conforti, F., De Luca, D. and Menichini, F. (2012) Air-Dried Capsicum annuum var. Acuminatum Medium and Big: Determination of Bioactive Constituents, Antioxidant Activity and Carbohydrate-Hydrolyzing Enzymes Inhibition. Food Research International, 45, 170-176.
http://dx.doi.org/10.1016/j.foodres.2011.10.028
[9] Tundis, R., Loizzo, M.R., Menichini, F., Bonesi, M., Conforti, F., Statti, G., De Luca, D., de Cindio, B. and Menichini, F. (2011) Comparative Study on the Chemical Composition, Antioxidant Properties and Hypoglycaemic Activities of Two Capsicum annuum L. Cultivars (Acuminatum Small and Cerasiferum). Plant Food for Human Nutrition, 66, 261-269.
http://dx.doi.org/10.1007/s11130-011-0248-y
[10] Maokaa, T., Mochidaa, K., Kozukaa, M., Itoa, Y., Fujiwarab, Y., Hashimotob, K., Enjoc, F., Ogatac, M., Nobukunic, Y., Tokudac, H. and Nishino, H. (2001) Cancer Chemopreventive Activity of Carotenoids in the Fruits of Red Paprika Capsicum annuum L. Cancer Letters, 172, 103-109.
http://dx.doi.org/10.1016/S0304-3835(01)00635-8
[11] Matsufuji, H., Nakamura, H., Chino, M. and Takeda, M. (1998) Antioxidant Activity of Capsanthin and the Fatty Acid Esters in Paprika (Capsicum annuum). Journal of Agricultural Food Chemistry, 46, 3468-3472.
http://dx.doi.org/10.1021/jf980200i
[12] Hurrel, J.A., Ulibarri, E.A., Delucchi, G. and Pochettino, M.L. (2008) Plantas Aromáticas Condimenticias. Biota Rioplatense, Biota Rioplatense, XIII, 120-121.
[13] Andrews, J. (1984) Peppers. The Domesticated Capsicums, 170 p.
[14] Popenoe, H. and Washington, D.C. (1990) Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide. Cultivation, 428, 196-201.
[15] Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. (1956) Colorimetric Method for Determination of Sugars and Related Substances. Analytical Chemistry, 28, 350-356.
http://dx.doi.org/10.1021/ac60111a017
[16] Somogyi, M. (1945) A New Reagent for the Determination of Sugar. Journal of Biological Chemistry, 160, 61-68.
[17] Nelson, N. (1944) A Photometric Adaptation of the Somogyi Method for the Determination of Glucose. Journal of Biological Chemistry, 153, 375-380.
[18] Bradford, M.M. (1976) Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding. Analytical Biochemistry, 72, 248-254.
http://dx.doi.org/10.1016/0003-2697(76)90527-3
[19] Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. (1999) Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Method in Enzymology, 299, 152-178.
http://dx.doi.org/10.1016/S0076-6879(99)99017-1
[20] Zoecklein, B.W., Fuelsang, K.C., Gump, B.H. and Nury, F.S. (1990) Phenolic Compounds and Wine Color. Production Wine Analysis, New York, 129-168.
http://dx.doi.org/10.1007/978-1-4615-8146-8_7
[21] Lamaison, J.L.C. and Carnet, A. (1990) Teneurs en Principaux Flavonoides des fleurs de Crataegus Monogyna Jacq et de Crataegus Laevigata (Poiret D. C) en Fonction de la Vegetation. Pharmaceutica Acta Helvetia, 65, 315-320.
[22] Prior, R.L., Fan, E., Ji, H., Howell, A., Nico, C., Payne, M.J. and Reed, J. (2010) Multilaboratory Validation of a Standar Method for Quantifying Proanthocyanidins in Cranberry Powders. Journal of the Science of Food and Agriculture, 90, 1473-1478.
http://dx.doi.org/10.1002/jsfa.3966
[23] Inoue, K.H. and Hagerman, A.E. (1988) Determination of Gallotannins with Rhodanine. Analytical Biochemistry, 169, 363-369.
[24] Lee, J., Durst, R.W. and Wrolstad, R.E. (2005) Determination of Total Monomeric Anthocyanin Pigment Content of Fruits Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Journal of AOAC International, 88, 1269-1278.
[25] Rodríguez-Amaya, D.B. (1999) A Guide to Carotenoid Analysis in Foods. ILDI Press, Washington DC.
[26] Barros, L., Heleno, S., Carvalho, A. and Ferreira, I. (2010) Lamiaceae Often Used in Portuguese Folk Medicine as a Source of Powerful Antioxidants: Vitamins and Phenolics. Food Science and Technology, 43, 544-550.
http://dx.doi.org/10.1016/j.lwt.2009.09.024
[27] Jaafar, A.R., Rahman, B.R.A., Mahmod, C.Z.N. and Vasudevan, R. (2009) Proximate Analysis of Dragon Fruit (Hylecereus polyhizus). American Journal of Applied Sciences, 6, 1341-1346.
http://dx.doi.org/10.3844/ajassp.2009.1341.1346
[28] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999) Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology and Medicine, 26, 1231-1237.
http://dx.doi.org/10.1016/S0891-5849(98)00315-3
[29] Ordo?ez, A.A., Gomez, D., Vattuone, M.A. and Isla, M.I. (2006) Antioxidant Activity of Sechium edule (Jacq) Swartz. Food Chemistry, 97, 452-458.
http://dx.doi.org/10.1016/j.foodchem.2005.05.024
[30] Taraporewala, I.B. and Kauffman, J.M. (1990) Synthesis and Structure-Activity Relationship of Anti-Inflammatory 9,10-Dihydro-9-oxo-2-acridine-alkanoic Acids and 4-(2-Carboxyphenyl)
Aminobenzenealkanoic Acids. Journal of Pharmaceutical Sciences,79,173-178.
http://dx.doi.org/10.1002/jps.2600790219
[31] Maron, D.M. and Ames, B.N. (1983) Revised Methods for the Salmonella Mutagenicity Test. Mutation Research, 113, 173-215.
http://dx.doi.org/10.1016/0165-1161(83)90010-9
[32] Vasco, C., Ruales, J. and Kamal-Eldin, A. (2008) Total Phenolic Compounds and Antioxidant Capacities of Major Fruits from Ecuador. Food Chemistry, 111, 816-823.
http://dx.doi.org/10.1016/j.foodchem.2008.04.054
[33] Valente, A., Albuquerque, T., Sanchez-Silva, A. and Costa, H. (2011) Ascorbic Acid Content in Exotic Fruits: A Contribution to Produce Quality Data for Food Composition Databases. Food Research International, 44, 2237-2242.

Copyright © 2023 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.