Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551014
Pertenecen a esta colección Tesis y Trabajos de grado de los Doctorados correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Anti-inflammatory phenolic compounds and capsaicinoids from chili pepper by-products (Capsicum chinense) recovered using assisted extraction techniques (ultrasonic and enzymatic)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-11-22) Cortés Ferré, Héctor Emmanuel; Gutiérrez Uribe, Janet Alejandra; emipsanchez; Antunes Ricardo, Marilena; Ibarra Herrera, Celeste Concepción; Romero de la Vega, Gregorio; EIC Escuela de Ingeniería y Ciencias; Campus Monterrey; Guajardo Flores, DanielChili pepper industry generates wastes such as pulp, seeds or incomplete fruits that could be used to extract bioactive compounds with interesting health benefits like anti-inflammatory, anti-carcinogenic, anti-obesity, antioxidant among others. The aim of this research was to evaluate the use of assisted extraction techniques like ultrasound and enzymatic treatment to obtain chili pepper extracts from byproducts with anti-inflammatory and immune stimulant activities. Firstly, the evaluation of the Ultrasound Assisted Extraction (UAE) to recover capsaicinoids from pulp and seeds byproducts of Mora, Guajillo and Habanero chili peppers using methanol and ethanol as co-solvents applying two different extraction methods (Depletion and Equilibrium). The method that extracted the highest amount of capsaicinoids (159.36 mgCAP/g) was depletion with ethanol from Habanero pulp after 4 cycles, meanwhile the highest capsaicin concentrations were achieved in Habanero seeds after just one depletion cycle. Additionally, a cytoprotective effect was found in Mora byproducts extracts. Enzymatic assisted extraction (EAU) using a commercial cellulase complex in Habanero chili pepper seeds (CPS) at two concentrations (250 and 2500 UI/L) and three different temperatures (30, 45 and 60 ºC) during 150 minutes showed that the highest phenolic compounds content (337.96 mg GAE/L) was reached at 30 ºC, 2500 UI/L and 150 minutes. The maximum capsaicin [CAP] content (310.23 g/mL) was found at 45ºC with 250 UI/L for 150 minutes and the uppermost anti-inflammatory response was acquired when 60 ºC, 250 UI/L and 150 minutes reducing by 22.56% Nitric Oxide (NO) production. Finally, we discovered that among 15 phenolic compounds determined by UPLC-MS-QqQ in Habanero CPS extracts, vanillic acid (7.97-12.66 µg/g) was the most abundant. The extract obtained at 30 ºC and 120 minutes showed comparable effects than the detected for synthetic anti-inflammatory drugs indomethacin and dexamethasone. Capsaicin, salicylic, protocatechuic and trans-cinnamic acids as well as vanillin in CPS extracts were correlated with the anti-inflammatory effect.