Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds

Capsaicinoids are the main bioactive compounds extracted from chili pepper seeds (CPSs) but other bioactive compounds such as phenolic compounds may be found. Enzyme-assisted extraction (EAE) improves the extraction of bioactive compounds from fruits and seeds. The aim of this study was to establish the cellulase-assisted extraction conditions of capsaicinoids and phenolic compounds from Habanero CPSs (Capsicum chinense) and to evaluate the anti-inflammatory activity of the obtained extracts on murine macrophages. EAE was performed using different temperatures (T1 = 30 degrees C, T2 = 45 degrees C and T3 = 60 degrees C), enzyme concentrations (E1 = 2,500 UI/L and E2 = 250 UI/L), and extraction time periods (0-150 min). Total phenolic compounds were quantified using the Folin-Ciocalteu assay, capsaicin (CAP) and dihydrocapsaicin (DHC) contents were evaluated by HPLC, and anti-inflammatory activity was performed with Griess assay on murine macrophage RAW 264.7 cell culture. The highest phenolic compound content (337.96 mg GAE/L) was achieved at 30 degrees C, 2,500 UI/L, and 150 min of extraction. The highest CAP content (310.23 mu g/ml) was obtained at 45 degrees C with 250 UI/L for 150 min, while for DHC (167.72 mu g/ml), the conditions were 60 degrees C, 2,500 UI/L, and 120 min. The highest anti-inflammatory response was obtained when 60 degrees C, E2, and 150 min were used for the extraction, and nitric oxide (NO) production was reduced to 22.56%. Based on the results obtained in this research, EAE allowed the recovery of compounds with anti-inflammatory activity from CPS using water as a solvent. There was a correlation between the extraction of CAP and DHC. But although a moderate direct correlation between the concentration of capsaicinoids and total phenolic compounds (TPCs) and an inverse correlation of the presence of the bioactive compounds (TPC, CAP, and DHC) with the NO synthesis, these were not statistically significant. We demonstrated that Habanero seeds are an important raw material to recover anti-inflammatory compounds beyond capsaicinoids using water in EAE.

Automated summary

This study aimed to establish the cellulase-assisted extraction conditions of capsaicinoids and phenolic compounds from Habanero chili pepper seeds and evaluate their anti-inflammatory activity. The highest phenolic compound content was achieved at 30 degrees C, 2,500 UI/L, and 150 min of extraction. The highest capsaicin and dihydrocapsaicin contents were obtained at 45 degrees C with 250 UI/L for 150 min and 60 degrees C, 2,500 UI/L, and 120 min, respectively. The highest anti-inflammatory response was obtained when the extraction was conducted at 60 degrees C, using a lower enzyme concentration (E2), and for a longer extraction time (150 min).