In:
Vietnam Journal of Science and Technology, Publishing House for Science and Technology, Vietnam Academy of Science and Technology (Publications), Vol. 59, No. 2 ( 2021-03-16), p. 149-157
Kurzfassung:
Capsaicin is an alkaloid in capsaicinoids group known as a spicy flavour ingredient in chilies and some pungent foods. Recently, capsaicin has been used not only as an additive in food but also as a medicine like analgesic, anticancer, and antidiabetic drug due to its’ pharmacological properties. In this study, capsicum oleoresin was extracted via heating chili powder, Capsicum frutescens (L.), with ethanol 80% at 70 °C in 120 minutes, then the extract was solvent evaporated in low pressure. Capsaicin was determined by thin-layer chromatography (TLC) and qualified by high-performance liquid chromatography (HPLC) method. Finally, the analgesic activity of capsicum oleoresin was tested on mice. The results show that capsicum oleoresin extracted from 2 kilograms of capsicum powder was 368.84 grams with 2.84% capsaicin. The central analgesic and peripheral analgesic effects of capsicum oleoresin were 90 minutes and 10-15 minutes after treatment, respectively.
Materialart:
Online-Ressource
ISSN:
2525-2518
,
2525-2518
DOI:
10.15625/2525-2518/59/2/15408
Sprache:
Unbekannt
Verlag:
Publishing House for Science and Technology, Vietnam Academy of Science and Technology (Publications)
Publikationsdatum:
2021
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