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Capsaicin and Ascorbic Acid Content in the High Yielding Chili Pepper (Capsicum Annuum L.) Landraces of Northern Benin

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Capsaicin and Ascorbic Acid Content in the High Yielding Chili Pepper (Capsicum Annuum L.) Landraces of Northern Benin Int.J.Curr.Microbiol.App.Sci (2015) 4(9): 394-403 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 4 Number 9 (2015) pp. 394-403 http://www.ijcmas.com Original Research Article Capsaicin and Ascorbic Acid Content in the High Yielding Chili Pepper (Capsicum annuum L.) Landraces of Northern Benin A. Orobiyi1*, H. Ahissou2, F. Gbaguidi3, F. Sanoussi1, A. Houngbèmè3, A. Dansi1 and A. Sanni4 1Laboratory of Biotechnology, Genetic Resources and Animal and Plant Breeding (BIORAVE), Faculty of Sciences and Technology of Dassa, Polytechnic University of Abomey, BP14 Dassa-zoumé, Benin 2Laboratory of proteins Biochemistry and enzymology, Faculty of Sciences and Technology (FAST), University of Abomey-Calavi (UAC) 3Institute of Research and experimentation in Medicine and Traditional Pharmacopeia (IREMPT) BP 06, Oganla (Porto-Novo) 4Laboratory of Biochemistry and Molecular Biology, Faculty of Sciences and Technology (FAST), University of Abomey-Calavi (UAC), Cotonou, Republic of Benin *Corresponding author ABSTRACT Chili pepper constitutes one of more consumed spices in the world. It is very sought after in the pharmaceutical industries for its richness in capsaicin and in vitamin C. These two compounds are exploited for the production of insecticides (capsaicin) and several medicinal drugs use in the prevention of some illness. Capsaicin and vitamin C content belong to the parameters that determine chili K eywo rd s pepper quality on the international market. For this reason, capsaicin and ascorbic acid content of 22 high yielding chili pepper landraces of northern Benin were Ascorbic determined by spectrophotometry. The results shown that landraceBO81 possesses acid, the highest content in capsaicin (307.87 mg/100g of dry weight, corresponding to a Benin, value of 49.260 under the scale of Scoville) while landraceDO59D revealed the Capsaicin, lowest content in capsaicin (76.5 mg/100g of dry weight, corresponding to a value Chili pepper, of 12.260 under the scale of Scoville). Based on the scale of Scoville, all landraces Landraces analyzed are rich in capsaicin and vitamin C, and can be competitive on the market. Ascorbic acid (vitamin C) content varies from 84.64mg to 192.64 mg per 100g of fresh weight with an average of 125.70 mg. The higher value was recorded with landraceAL103B while the lowest was found with land race AT3. According to FAO (Food and Agricultural Organization) and WHO (World of Health Organization) recommendations, fifteen landraces (AL103B; AL109A; AT21A; DO58B; AL99; AT32A; BO94; DO52; BO48A; DO62; Do56; DO45A; DO59D; AT29C and AT28.) having more than 112.5 mg per 100g of fresh matter are rich in, and could be considered as potential sources of vitamin C. 394 Int.J.Curr.Microbiol.App.Sci (2015) 4(9): 394-403 Introduction capsaicin, dihydrocapsaicin, norcapsaicin, nordihydrocapsaicin, homocapsaicin and Food security, improvement of nutritional homodihydrocapsaicin (Nwokem et al., status and poverty alleviation became major 2010; Al Othman et al., 2011). Among preoccupations for the developing countries these, capsaicin and dihydrocapsaicin are the (Eromosele, 2008). In several countries of two most abundant and represent 90% of the Africa, agricultural sector, through its total capsaicinoids content (Al Othman et intensification and diversification, help to al., 2011) out of which capsaicin, the active achieve these objectives (Eromosele, 2008). principal compound that confers to chili Chili pepper belongs to the crops that are pepper its anti-carcinogenics, anti- cultivated throughout the world for their mutagenics, anti-diabetics effects represents nutraceutical (nutritional and medicinal) and about 71% (Sanatombi and Sharma, 2008; economic value (Rahmanet al., 2013). Nwokem et al., 2010; Al Othman et al., Member of the solanaceaes family, chili 2011; Tayeb Rezvani et al., 2013). pepper (Capsicum annuum L.) is reported to Capsaicinis also used like an analgesic be rich in proteins, lipids, fibers, mineral against pain and inflammations (Al Othman salts (Ca, P, Fe, K), vitamins (A, D3, E, C, et al., 2011; Dang et al., 2014) and also K, B2 and B12) and in capsaicin (Chigoziri intervenes in the reduction of the rate of and Ekefan, 2013). Fresh green chili pepper blood cholesterol (Chigoziri and Ekefan, contains more vitamin C than citrus fruits 2013), and in the prevention of obesity and and fresh red chili pepper has more vitamin cardiovascular illnesses (Pamplona-Roger, A than carrots (Chigoziri and Ekefan, 2013). 2007; Dang et al., 2014).Capsaicin-rich Chili pepper is also suitable for the diets of products have been primarily used to repel the obese and is useful in the control of insects since ancient times (Sinha et al., cancer of the stomach and colon 2011). Literature survey revealed that (TayebRezvani et al., 2013; Dang et al., capsaicin has lethal effects on various 2014). Chili pepper fruits are low in sodium invertebrates (Sinha et al., 2011). andfree cholesterol (Chigoziri and Ekefan, 2013) and are used in sauces, soups, stews Chili pepper is also known for its richness in and generally as a flavoring agent (Reyes- ascorbic acid, avery essential antioxidant for Escogido et al., 2011; Amruthraj et al., human nutrition and proper functioning of 2014). body (Igwemmar et al., 2013; Mohammed et al., 2013). Human body cannot synthesize In Benin, many landraces of chili pepper vitamin C endogenously, so it is an essential exist and cultivated only for food (Orobiyi et dietary component (Li and Schellhorn, al., 2015) while in other countries the 2007). Vitamin C is instrumental in capsaicinoids that confer to chili pepper its neutralizing free radicals, which are harmful hot taste and its medicinal properties to the body, assimilation of iron, healing of (Liljana et al., 2013; Reddy and Sasikala, wounds, helps to build collagen which aids 2013) is international sought for by the skin, defense against bacterial and viral pharmaceutical industries hence offering to infection (Medina-Juarez et al., 2012). chili pepper an indubitable additional market Deficiency of vitamin C in human can lead value and competitiveness (Hachiya et al., to a disease known as scurvy, whose 2007). Capsaicinoids, non-volatile alkaloids symptoms include hemorrhaging especially responsible for the pungent taste of chili in gums and skin, loosening of the teeth, pepperfruits (Diaz et al., 2004) contain: joint pains and exhaustion (Phillips et al., 395 Int.J.Curr.Microbiol.App.Sci (2015) 4(9): 394-403 2010; Igwemmar et al., 2013). It intervenes of phosphomolybdic acid to lower acids of in the formation of the collagens and other molybdenum following Ademoyegun et al. proteins of the connective tissue, in the (2011). One gram (1g) of each dry sample synthesis of the norepinephrine, adrenaline was extracted with 10 ml of dry acetone and the carnitine and in the activation of using pestle and mortar. The extract was several hormones (Johnston et al., 2007; centrifuged at 10,000 rpm for 10 min and Phillips et al., 2010). 1ml of supernatant was pipetted into a test tube and evaporated to dryness in a hot Among the great number of chili pepper water-bath (60°C). The residue was then landraces cultivated in Benin 22 were dissolved in 0.4 ml of NaOH solution and 3 recently reported as high yielding (Orobiyi ml of 3% phosphomolybdic acid. The et al., 2015) and therefore can be valorized contents were shaken and allowed to stand on the international market if having for 1 h. The solution was filtered to remove adequate capsaicin and ascorbic acid any floating debris and centrifuged at 5,000 contents. The objective of this study was to rpm for 15 min. Absorbance was measured determine capsaicin and vitamin C content for the clear blue solution, thus obtained, at of these high yielding landraces to better 650 nm using reagent blank (5 ml of 0.4% guide farmers, consumers and NaOH+ 3ml of 3% phosphomolybdic acid). pharmaceutical industries in the choice of Capsaicin content calculated from the the Benin chili pepper landraces to focus on. standard curve was expressed as mg/ 100g on dry basis. Capsaicin content of the chili Material and Methods peppers landraces analyzed was then converted in Scoville Unit by the Plant material multiplication of the gotten quantities (weight of capsaicin per dry chili pepper Twenty-two (22) landraces (Table 1, Figure weight in grams) with 1.6× 107 (Todd et al., 1) have been selected on the basis of their 1977; Nwokem et al., 2010). high yield for the assessment of capsaicin and vitamin C content. Fruits of these Extraction and determination of ascorbic landraces cultivated for the purpose of the acid content study on the experimental site of the Faculty of the Sciences and Technology of Dassa- Chilipepper fruits (0.5g) were washed with Zoumé have been harvested in evening time tap water and cut into small pieces and and put in black bag. For determination of homogenized with the help of mortar and the content in capsaicin, one part of these pestle by adding 5 ml of 4% oxalic acid. The fruits was dried in appropriate drying room homogenates were centrifuged at 5,000 rpm during 12 days. The second part of the fresh for 10 minutes then the supernatants were fruits was immediately used for filtered with 540 Whatmann filter paper. determination of ascorbic acid content. The obtained residues were made up to 25 ml with 4% oxalic acid. The ascorbic acid Extraction and determination of capsaicin content was estimated by using 2,4 content dinitrophenylhydrazine reagent in conjunction with spectrophotometer at 540 Capsaicin content in the samples was nm (Sadasivam and Manickam, 1992; estimated by spectrophotometric Kumar and Tata, 2009). Five samples from measurement of the blue coloured each lot were analyzed. component formed as a result of reduction 396 Int.J.Curr.Microbiol.App.Sci (2015) 4(9): 394-403 Results and Discussion lowest landraces in capsaicin content are Tataché.
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