International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Comparative Phytochemical Determination of two spices: Capsicum frutescens L. and Capsiscum annun L. (Solanaceae family)

    ,

Author Affiliations

  • 1Department of Chemistry, Faculty of Sciences and Technics, Marien NGOUABI University, Brazzaville, Congo
  • 2Department of Chemistry, Faculty of Sciences and Technics, Marien NGOUABI University, Brazzaville, Congo

Int. Res. J. Biological Sci., Volume 5, Issue (10), Pages 40-44, October,10 (2016)

Abstract

The quantification of the phytochemical constituents was undertaken for Capsicum frutescens and Capsiscum annun (solanaceae family) as they are known to be medicinally important. The fruits were collected and milled into powder after drying in an oven at 70°C for 24 h. The dried powder material was used for phytochemical analysis. The phytochemical analysis indicated that most of the screened compounds were present in the samples, including phenols, flavonoids, steroids, alkaloids, glycosides, tannins, saponins and triterpenoids. However, phenols and anthocyanins were not detected in C.annum and C.frutescens respectively. The results also showed a higher presence of phytochemicals in C.annum than in C.frutescens. Quantitative analysis of the fruit revealed high amounts of pectins (14 .60±4.74 % ) and alkaloids(5.30±0.01% ) in C.annum while high concentrations of saponins were recorded in both species (11.40±2.60 and 3.7±0.30% in C.annum and C.frutescens respectively). Phenols and anthocyanins were detected in lower quantities (1.17±0.37 - 1.9±0.50%) and flavonoids were detected as trace compounds (0.50±0.08-0.90±0.10%). From the results it was possible to conclude that the fruits contained bioactive compounds that help in fighting against degenerative and chronic diseases and determined the fruits’ nutritional and medicinal value. This suggests that the fruits could be used for food supplementation in developing countries.

References

  1. Hernandez Verdugo S., Luna-Reyes R. and Oyama K. (2001)., Genetic structure and differentiation of wild and domesticated populations of Capsicum annum (Solanacceae) from Mexico., Plant Syst. Evol., 226, 129-142.
  2. Votava E.J., Nabhan G.P. and Bosland P.W. (2002)., Genetic diversity and similarity revealed via molecular analysis among and within an in situ population and ex situ accessions of chiltepin (capsicum annum var. glabriuscullum)., Conservation genetics, 3, 123-129.
  3. Wagner W.L., Herbert D.R., Derral R. and Sohmer S.H. (1999)., Manual of the flowering plants of Hawaii., Revised edition Bernice P. Bishop museum special publication. University of Hawaii press/Bishop museum press, Honolulu, 1919.
  4. Smith A.C. (1991)., Flora vitiensis nova:a new flora of Fiji., National Tropical Botanical Garden, Lawai, Kauai; Hawaii, 5, 626.
  5. Saikat Manna (2004)., In medicinal plant, capsicum-frutescens., http://studies-in-botany.blogspot.in/2014/08/ capsicum-frutescens-medicinal-uses.html. In /2014/08/
  6. Bosland P.W. (1996)., Capsicums, Innovative uses of an ancient crop., In: J. Janick (ed), Progress in new crops, ASHS Press, Arlington V.A., 479-487
  7. Raji A.O., Falade K.O. and Abimbolu F.W. (2010)., Effect of sucrose and binary solution on osmotic dehydration of bell pepper (Chilli) (Capsicum spp) varieties., J. Food Sci. Technol., 47(3), 305-309.
  8. Parthasarathy V.A., Chempkam B. and Zachariah T.J. (2008)., Chemistry of spices., CAB International, 270.
  9. Diaz J., Pomar F., Bemal A. and Merino F. (2004)., Peroxidases and the metabolism of capsaicin in capsicum annum L., Phytochem. Rev., 3, 141-157.
  10. Shaimaa G.A., Mahmoud M.S., Mohamed M.R. and Emam A.A. (2016)., Phytochemical Screening, Antioxidant Activities and In Vitro Anticancer Potential of Egyptian Capsicum Spp., Biochem Pharmacol (Los Angel), 5, 205.http://dx.doi.org/10.4172/2167-0501.1000205
  11. Jin R., Pan J., Xie H., Zhou B. and Xia X. (2009)., Separation and Quantitative analysis, of Capsaicinoids in Chili Peppers by Reversed-Phase., Argentation LC.Chromatographia, 70(5-6), 1011.
  12. Mombouli J.B., Andzouana M. and Attibayeba (2014)., Evaluation of Proximate, Mineral and Phytochemical Compositions of Carapa procera (Family Meliaceae)., Pak. J. Nutr., 13(6), 359-365.
  13. Uma G., Sathica T.J., Najila B.A. and Josephine Benedict B.U. (2013)., Phytochemical screening of capsicum annum L.(Bell Pepper fruits) extracts., J.Phytochem.Photon, 114, 179-180.
  14. Nabarun Sen, Dipak Paul and Sarkar Narayan Sinha (2016)., In vitro antibacterial potential and phytochemical analysis of three species of chilli plant., J.Chem.Pharmaceut. Res., 8(2), 443-447.
  15. Pandey Sunil, Yadav Sanjay and Singh Vinod (1990)., Pharmacognostical investigation and standardization of Capsicum annum L.roots., Int.J.Pharma. and Phytochem. Res., 4(1), 21-24.
  16. Kambou G. and Guissou I.P. (2011)., Pytochemical composition and insecticidal effects of aqueous spices extracts on insect pests found., Tropicultura, 29(4), 212-217.
  17. Rebeca Slayton (2015)., list-of-foods-high-in-pectin., http://www.livestrong.com/article/289067,last updated: 19/ april/2015.
  18. Wikiera A, Irla M. and Mika M. (2013)., Health-promoting properties of pectin., Postepy Hig Med Dosw, 2(68), 590-6.
  19. Ikpeme-Emmanuel C., Peters H., Orim A. and Okiri O.A. (2014)., Comparative evaluation of the nutritional, phytochemical and microbiological quality of three pepper varieties., J.Food Nutr.Sci., 2(3), 74-80.
  20. Otunola G.A., Oloyede O.B., Oladiji A.T. and Afolayan A.J. (2010)., Comparative analysis of the chemical composition of three spices–llium sativum L. Zingiber officinale Rosc. and Capsicum frutescens L. commonly consumed in Nigeria., Afr.J. Biotech., 9, 6927-6931.
  21. Bello I., Boboye B.E. and Akinyosoye F.A. (2015)., Phytocemical screening & antibacterial properties of selected Nigerian long Peper (Capsicum frutescens fruits)., Afr.J.Microbiol.Res., 9(38), 2067-2078.
  22. Liu Y.H., Liang Z.S., Chen B., Yang D.F. and Liu J.L. (2010)., Elicitation of alkaloids in in vitro PLB (protocorm-like body) cultures of Pinella ternate., Enzyme Microb. Tech., 46, 28-31.
  23. Adesuyi A.O., Awosanya O.A., Adaramola F.B. and Omeonu A.I. (2012)., Nutritional and Phytochemical Screening of Aloe barbadensis., Current Res. J. Biol. Sci., 4(1), 4-9.
  24. Hedges L.J. and Lister C.E. (2009)., Nutritional attributes of some exotic and lesser known vegetables., Plant and Food Res., confidential report, 2325, 7-8.
  25. Sodipo O.A., Akiniyi J.A. and Ogunbameru J.V. (2000)., Studies on certain characteristics of extracts of bark of Pansinystalia macruceras (K schemp) pierre Exbeille., Global J.Pure Appl. Sci., 6, 83-87.
  26. Okwu D.E. (2004)., Phytochemicals and vitamin content of indigenous species of southeastern Nigeria., J.Sustain. Agric. Environ., 6(1), 30-37.
  27. Kam P.C.A. and Liew S. (2002)., Traditional Chinese herbal medicine and anaesthesia., Anaesthesia, 57, 1083-1089.
  28. Sofowara A.E. (1993)., Medicinal plants & traditional medicine in Africa., Spectrum Books Ltd, Ibadan, 2, 288.
  29. Ogbonna O.J., Udia P.M., Onyekpe P.I. and Ogbeihe G.O. (2013)., Comparative studies of the phytochemical and proximate analysis; mineral and vitamin compositions of the root and leaf extracts of Tetracarpidium conophorum., Arch. Appl.Sci.Res., 5 (4), 55-59.
  30. Marinova D., Ribarova F. and Atanassova M. (2005)., Total phenolics and total flavonoids in Bulgarian fruits and vegetables., J. Univ. Chem. Technol. Metallurgy, 40,255-260.
  31. Lin J.Y. and Tang C.Y. (2007)., Determination of total phenolic and flavonoids contents in selected fruits and vegetables as well as their stimulatory effects on mouse splenocyte proliferation., Food Chem.,101,140-147.
  32. Fapohunda S.O., Mnom J.U. and Fakeye F. (2012)., Proximate,analysis,phytochemical screeningand antibacterial potentials of bitter cola Cinnamon,Ginger and banana peels., Academia Arena, 4(8), 8-15.
  33. Teow C.C., Truong V.D., Mc Feeters R.F., Thompson R.L., Pecota K.V. and Yencho G.C. (2007)., Anti-oxidant activities,phenols & β-carotene contents of sweet potato genotypes with varying flesh colours., Food Chem.,103, 829-838.
  34. Ofokansi K.C., Esimone C.O. and Anele C.R. (2005)., Evaluation of the invitro combined anti bacterial effects of the leaf extras of Bryophyllum Pinnatum., Production Research, 9, 23-27.
  35. Suda I., Oki T., Masuda M., Kobayashi M., Nishiba Y. and Furuta S. (2003)., Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods., Jpn. Agric. Res.Q., 37, 167–173.
  36. Wu D.M., Lu J., Zheng Y.L., Zhou Z., Shan Q. and Ma D.F. (2008)., Purple sweet potato color repairs D-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins., Neurobiol. Learn. Mem. , 90(1), 19–27
  37. Vera-Guzman Araceli Minerva, Chavez-Servia José Louis, Carrillo-Rodriguez José Cruz and Lopez Mercedes G. (2011)., Phytochemical evaluation of wild and cultivated pepper (capsicum annum L.) and C.pubescens Ruiz&Pav.) From Oaxaca, Mexico., Chilean J.Agric.Res.,71(4),578-585.