Extración y cuantificación de capsacina a partir de cinco especies nativas del género Capsicum existentes en el Ecuador mediante cromatografía líquida de alta definición
Pepper genetic resources are important for being a natural source of capsaicin. The information about the magnitude of this feature in chili are scarce native Ecuador. The aim of this study was to identify and quantify capsaicin oleoresin Capsicum species in populations collected in the provinces of...
| Autor Principal: | Balseca Álvarez, Diana Aurelia |
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| Otros Autores: | Rivadeneira Herrera, Lorena Anabel |
| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2015
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| Materias: | |
| Acceso en línea: |
http://dspace.ups.edu.ec/handle/123456789/9793 |
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| Sumario: |
Pepper genetic resources are important for being a natural source of capsaicin. The information about the magnitude of this feature in chili are scarce native Ecuador. The aim of this study was to identify and quantify capsaicin oleoresin Capsicum species in populations collected in the provinces of Loja, Santo Domingo de la Tsáchilas, Esmeraldas, Los Ríos and Morona Santiago. A pharmacognosy study the dry fruit of the five representative species of the genus Capsicum (C. baccatum, C. chinense, C. pubescens, C. annuum, C. frutescens), macro morphological determining the characteristics, the physical and chemical parameters for quality control of the drug according to NTE INEN Standards 2532 (2010).
The phytochemical screening showed the presence of alkaloids, oils and fats, resins, phenolic compounds, tannins, reducing sugars, saponins, astringent and bitter principles.
Identification was performed by capsaicin Thin layer chromatography (TLC) oleoresins comparing with standard USP capsaicin (98.9%), yielding 0.1835Rf, capsaicin showed a low fluorescence at a wavelength of 254nm. Capsaicin was quantification using liquid chromatography tin (HPLC). The Capsicum chinense presented the highest yield with an average of 11340 mg/kg. It was concluded that this species has a high potential for extraction of capsaicin, the same that can be used commercially in the food and pharmaceutical industry. |
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