In Vivo Anti-Inflammatory Effect, Antioxidant Activity, and Polyphenolic Content of Extracts from Capsicum chinense By-Products
Abstract
:1. Introduction
2. Results and Discussion
2.1. Anti-Inflammatory Effect of Extracts Obtained by Maceration
2.2. Antioxidant Activity of Extracts Obtained by Maceration
2.3. Polyphenolic Content of Extracts Obtained by Maceration
2.4. Correlation between the Anti-Inflammatory Effect or the Antioxidant Activity with the Polyphenolic Content of the Extracts Obtained by Maceration
2.5. Comparison of the Anti-Inflammatory Effect of Extracts Obtained by Maceration (ME), Soxhlet (SOX), and Supercritical Fluid Extraction (SFE)
2.6. Comparison of the Antioxidant Activity of Extracts Obtained by ME, SOX and SFE
2.7. Comparison of Polyphenolic Content of Extracts Obtained by ME, SOX and SFE
2.8. Correlation between the Anti-Inflammatory Effect or the Antioxidant Activity and Polyphenolic Content of Extracts of C. chinense By-Products Obtained by ME, SOX and SFE
2.9. Dose–Response Curves of the Extracts That Exhibited Anti-Inflammatory Activity
3. Materials and Methods
3.1. Obtaining Extracts
3.1.1. Plant Material
3.1.2. Drying of Habanero Pepper By-Products
3.1.3. Maceration Extraction (ME)
3.1.4. Soxhlet Extraction (SOX)
3.1.5. Supercritical Fluid Extraction (SFE)
3.1.6. Extraction of Polyphenols
3.2. Anti-Inflammatory Activity and Dose–Response Curve
3.2.1. Animals
3.2.2. TPA-Induced Ear Edema
3.3. Antioxidant Activity (ABTS)
3.4. Polyphenolic Determination by UPLC-DAD
Determination of Polyphenolic Content
3.5. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Type of Soil | Antioxidant Activity (ABTS) Trolox Equivalent (mM) A |
---|---|---|
Peduncles | Black soil | 2.29 ± 0.0039 d |
Leaves | Black soil | 0.74 ± 0.0007 f |
Stems | Black soil | 2.56 ± 0.0026 c |
Peduncles | Red soil | 2.57 ± 0.0065 b |
Leaves | Red soil | 0.83 ± 0.0007 e |
Stems | Red soil | 2.80 ± 0.0052 a |
Polyphenols | Content (mg 100 g−1 DB) A | |||||
---|---|---|---|---|---|---|
Black Soil | Red Soil | |||||
Peduncles | Leaves | Stems | Peduncles | Leaves | Stems | |
Chlorogenic acid | 292.70 ± 0.75 d | 308.53 ± 1.53 a | 302.50 ± 3.41 b | 293.93 ± 1.10 d | 311.13 ± 0.50 a | 297.80 ± 0.87 c |
Coumaric acid | 137.20 ± 1.73 b | 123.90 ± 0.46 c | 113.07 ± 0.23 d | 141.67 ± 0.06 a | 137.77 ± 0.25 b | 112.10 ± 0.56 d |
p-coumaric acid | 99.60 ± 0.30 b | 94.17 ± 0.06 c | 86.47 ± 0.06 d | 105.30 ± 0.44 a | 95.27 ± 2.29 c | 86.47 ± 0.06 d |
Cinnamic acid | 132.03 ± 1.63 a | 125.93 ± 1.68 c | 131.70 ± 0.20 a | 133.23 ± 0.21 a | 127.90 ± 0.44 b | 133.07 ± 0.67 a |
Vanillin | 64.43 ± 0.21 b | 46.20 ± 0.72 d | 29.27 ±0.35 e | 71.63 ± 0.31 a | 61.47 ± 1.98 c | 26.53 ± 0.64 f |
Catechin | 0.00 ± 0.00 b | 0.00 ± 0.00 b | 0.00 ± 0.00 b | 142.90 ± 0.99 a,* | 0.00 ± 0.00 b | 0.00 ± 0.00 b |
Myricetin | 465.13 ± 3.27 b | 461.47 ± 16.66 b | 454.93 ± 17.12 b | 457.70 ± 1.35 b | 489.33 ± 16.57 a | 450.10 ± 1.55 b |
Diosmetin | 0.00 ± 0.00 b | 0.00 ± 0.00 b | 0.00 ± 0.00 b | 0.00 ± 0.00 b | 123.10 ± 0.00 a,* | 0.00 ± 0.00 b |
Rutin | 239.30 ± 8.88 b | 99.43 ± 2.25 e | 192.23 ± 2.34 c | 265.13 ± 1.63 a | 116.15 ± 2.76 d | 232.00 ± 9.85 b |
Kaempferol | 208.33 ± 4.05 a | 204.07 ± 1.46 b | 0.00 ± 0.00 c | 203.67 ± 2.34 b | 204.70 ± 2.48 a,b | 0.00 ± 0.00 c |
Quercetin + Luteolin ** | 531.37 ± 0.61 b | 506.77 ± 9.47 d | 500.77 ± 1.87 d | 519.00 ± 0.82 c | 505.30 ± 0.79 d | 562.10 ± 1.47 a |
Hesperidin + Diosmin ** | 187.97 ± 0.49 b | 122.57 ± 4.16 e | 126.40 ± 0.95 e | 204.77 ± 0.81 a | 143.33 ± 6.07 c | 133.80 ± 1.93 d |
Neohesperidin | 36.63 ± 1.15 a | 28.53 ± 2.40 b | 31.57 ± 5.35 a,b | 33.10 ± 5.11 a,b | 36.23 ± 1.26 a | 27.47 ± 0.31 b |
Naringenin | 67.13 ± 0.15 a | 0.00 ± 0.00 d | 0.00 ± 0.00 d | 65.97 ± 0.15 b | 63.23 ± 0.32 c | 0.00 ± 0.00 d |
Total Content B | 2462.83 ± 10.98 b | 2121.57 ± 23.97 d | 1968.90 ± 14.48 e | 2638.00 ± 87.44 a | 2414.92 ± 86.65 c | 2061.43 ± 10.43 d |
Compounds or Bioactivity | Anti-Inflammatory Effect (% Inhibition) | Antioxidant Activity (ABTS) 1 |
---|---|---|
Chlorogenic acid | 0.11 | −0.83 |
Coumaric acid | 0.24 | −0.28 |
p-Coumaric acid | 0.19 | −0.11 |
Cinnamic acid | −0.52 | 0.97 |
Vanillin | 0.26 | − 0.26 |
Catechin | −0.49 | 0.32 |
Myricetin | 0.29 | −0.72 |
Rutin | −0.38 | 0.92 |
Kaempferol | 0.54 | −0.59 |
Quercetin + Luteolin | −0.14 | 0.56 |
Diosmetin | −0.03 | −0.60 |
Hesperidin + Diosmin | −0.01 | 0.37 |
Neohesperidin | 0.28 | −0.14 |
Naringenin | 0.13 | −0.06 |
Antioxidant activity (ABTS) 1 | −0.51 | 1.00 |
% Anti-inflammatory effect | 1.00 |
Sample | Type of Soil | Type of Extraction | Trolox Equivalent (mM) A |
---|---|---|---|
Leaves | Black soil | ME | 0.74 ± 0.0007 g |
Leaves | Black soil | SOX | 0.80 ± 0.002 d |
Leaves | Black soil | SFE | 0.75 ± 0.001 f |
Stems | Black soil | ME | 2.56 ± 0.0026 b |
Stems | Black soil | SOX | 0.83 ± 0.0013 c |
Stems | Black soil | SFE | 0.58 ± 0.0023 i |
Stems | Red soil | ME | 2.80 ± 0.0052 a |
Stems | Red soil | SOX | 0.79 ± 0.0016 e |
Stems | Red soil | SFE | 0.73 ± 0.0016 h |
Compound | Anti-Inflammatory Effect (% Inhibition) | Antioxidant Activity (ABTS) 1 |
---|---|---|
Gallic Acid | −0.32 | −0.17 |
Protocatechuic Acid | −0.37 | −0.29 |
Chlorogenic Acid | −0.63 | 0.48 |
Coumaric Acid | −0.13 | 0.15 |
p-Coumaric Acid | −0.69 | 0.40 |
Cinnamic Acid | −0.22 | 0.23 |
Vanillin | −0.14 | 0.13 |
Catechin | −0.33 | −0.22 |
Myricetin | −0.70 | 0.34 |
Rutin | −0.31 | 0.80 |
Kaempferol | −0.01 | −0.34 |
Quercetin + Luteolin | −0.40 | 0.60 |
Apigenin | −0.03 | −0.17 |
Diosmetin | −0.03 | −0.17 |
Hesperidin + Diosmin | −0.67 | 0.52 |
Neohesperidin | −0.65 | 0.28 |
Naringenin | −0.03 | −0.17 |
Antioxidant activity (ABTS) 1 | −0.57 | 1.00 |
Anti-inflammatory effect (% Inhibition) | 1.00 |
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Chel-Guerrero, L.D.; Castañeda-Corral, G.; López-Castillo, M.; Scampicchio, M.; Morozova, K.; Oney-Montalvo, J.E.; Ferrentino, G.; Acevedo-Fernández, J.J.; Rodríguez-Buenfil, I.M. In Vivo Anti-Inflammatory Effect, Antioxidant Activity, and Polyphenolic Content of Extracts from Capsicum chinense By-Products. Molecules 2022, 27, 1323. https://doi.org/10.3390/molecules27041323
Chel-Guerrero LD, Castañeda-Corral G, López-Castillo M, Scampicchio M, Morozova K, Oney-Montalvo JE, Ferrentino G, Acevedo-Fernández JJ, Rodríguez-Buenfil IM. In Vivo Anti-Inflammatory Effect, Antioxidant Activity, and Polyphenolic Content of Extracts from Capsicum chinense By-Products. Molecules. 2022; 27(4):1323. https://doi.org/10.3390/molecules27041323
Chicago/Turabian StyleChel-Guerrero, Lilian Dolores, Gabriela Castañeda-Corral, Misael López-Castillo, Matteo Scampicchio, Ksenia Morozova, Julio Enrique Oney-Montalvo, Giovanna Ferrentino, Juan José Acevedo-Fernández, and Ingrid Mayanín Rodríguez-Buenfil. 2022. "In Vivo Anti-Inflammatory Effect, Antioxidant Activity, and Polyphenolic Content of Extracts from Capsicum chinense By-Products" Molecules 27, no. 4: 1323. https://doi.org/10.3390/molecules27041323